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Fresh Berry Jello Fruit Cake

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You have got to make this no sugar added jello fruit cake this weekend! I love that this recipe is SO healthy – it’s heaping with berries and antioxidants- has an awesome fun, texture – berries suspended in jello!  And the best thing about this jello cake recipe is that you don’t need to go buy a special jello mold- simply use your 8×4 loaf pan as the mold. Your guests and family are going to go WOW when you lift up the pan.

This Berry Jello Fruit Cake recipe is a modern take on those Jello molds that were popular in the 1950s. Unlike the traditional recipes that use tons of sugar, condensed milk, and sometimes even cream cheese or sour cream, my Berry Jello Fruit Cake is made with just fruit and organic lemonade! No sugar added!

The secret to its texture is Further Food Premium Gelatin. Simply mix the gelatin with cool lemonade, then add hot lemonade and pour over the berries. After a few hours in the fridge, you get this beautiful Fruit Cake that tastes as good as it looks.  Try serving this at your next barbecue or get-together-your guests will be wowed!

Further Food Nutritionist Commentary:

Further Food Premium Gelatin is the secret in this refreshing, summer treat because it is low cal, low carb, fat free and easily incorporated into many desserts! Gelatin is a great source of collagen and has been shown to help reduce wrinkles, increase skin elasticity, reduce gut inflammation and and reduce joint pain and stiffness!

By Anna Lee
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Fresh Berry Jello Fruit Cake

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Ingredients

1 tablespoon of Further Food Gelatin

1/2 cup organic lemonade, room temperature or cool

1 1/2 cup of organic lemonade, heated (microwave for 2 mins or on stovetop to before boiling)

1 pound of berries (strawberries, blueberries, raspberries, blackberries – your choice!) – if using strawberries, slice them in half

Instructions

  1. Place the berries in an 8×4-inch loaf pan
  2. Pour 1/2 cup of lemonade in a bowl and add 1 tablespoon of Further Food Premium Gelatin on top, in a thin, even layer. You don’t need to stir it, but let it sit for about 5 minutes. This allows the gelatin to absorb into the juice and bloom.
  3. While that is sitting, heat up the 1 1/2 cup of juice either on stovetop or microwave. You want it hot, but not boiling.
  4. Pour the heated juice over the thickened gelatin mixture and whisk to combine. Make sure gelatin is fully developed.
  5. Pour this mixture over the berries in the loaf pan. Chill in the refrigerator for 4-6 hours or until very firm.
  6. When you’re ready to eat, to unmold, quickly run hot water over the sides of the pan. Invert onto a platter – the terrine should slide right out. If it doesn’t, run the pan under hot water again. Keep cool until ready to eat!
Place the berries in an 8×4-inch loaf pan Pour 1/2 cup of lemonade in a bowl and add 1 tablespoon of Further Food Premium Gelatin on top, in a thin, even layer. You don’t need to stir it, but let it sit for about 5 minutes. This allows the gelatin to absorb into the juice and bloom. While that is sitting, heat up the 1 1/2 cup of juice either on stovetop or microwave. You want it hot, but not boiling. Pour the heated juice over the thickened gelatin mixture and whisk to combine. Make sure gelatin is fully developed. Pour this mixture over the berries in the loaf pan. Chill in the refrigerator for 4-6 hours or until very firm. When you’re ready to eat, to unmold, quickly run hot water over the sides of the pan. Invert onto a platter – the terrine should slide right out. If it doesn’t, run the pan under hot water again. Keep cool until ready to eat!

Nutrition Information

Per Serving: Calories: 46; Total Fat: 0 g; Saturated Fat: 0 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 11 mg; Potassium: 21 mg; Carbohydrate: 10 g; Fiber: 1 g; Sugar: 8 g; Protein: 1 g

Nutrition Bonus:

Vitamin C: 54%; Vitamin A: 0%; Iron: 1%; Calcium: 1%;

Make easy, delicious jello and gummies with Further Food Gelatin. Learn more here.

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Lillian Zhao Administrator
I’m thrilled to welcome you to Further Food.
I started Further Food because I believe in the power of food - to nourish, to prevent disease. But... what happens when we get sick with a chronic illness? Or when someone we love gets diagnosed? How can food and diet changes help the healing process? Help better manage symptoms - naturally?
These were the questions I was struggling with when I started Further Food.
Last year, my father was diagnosed with diabetes II. We were shocked because my mother cooks very healthfully. But my dad sneaks in a lot of processed, unhealthy foods while he was on the road, which is much of the time.  Sound familiar?
Around the same time, one of my best friends was struggling with IBS and another was going through a bad Ulcerative Colitis flare. I wanted to help, but didn't know how. So I turned to the internet to do research. But what I found was scattered, disorganized, and often depressing.  I got sucked into these forums, but couldn't easily find the information I was looking for. And that's when I thought  - there must be a better way to help people discover how to use food to combat various aliments...in an easy-to-use, beautiful, and fun way!
And that's how Further Food was born. In my research, I have helped my dad change his diet. He is now 15 lbs lighter, has cut back on processed foods, and decreased his total daily carbs. The journey isn't over, but he's doing so much better! #winningdad. I've showed him Tiffany's inspiring story of how she reversed her diabetes and shared her "Phase I" meal plan with him.  My friend has changed her diet to dramatically to reduce her IBS symptoms, and I have recently introduced her to the FODMAP diet - one that I discovered from the contributors on Further Food!  With my urging, my other friend with Ulcerative Colitis, tried going gluten-free and found that his 'pain-level' dramatically reduced within a week of making the dietary changes!
These powerful experiences, along with the stories I hear daily from Further Food's Health Heroes, inspire me to keep going further.  I am so deeply honored to be spear-heading this important work of using crowd-sourced data to find food-based solutions for a variety of health conditions. I believe in the wisdom of your stories, the strength of our community, and in the power of celebrating food as we get healthy together.
Help us spread the word about what we're doing, because we're just getting started!
 
Bio: I have dedicated my career to building and funding mission driven companies, specifically in the health and wellness space. Further Food is the culmination of my experiences, and reflects my belief that companies should do well and do good. I am also a certified yoga teacher, and love to surf, run, tango, travel and cook. My BA is from Brown University and my MPP from Harvard University. 

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