These little cuties came about from a cup of sheep’s milk yoghurt left in the fridge and they’ve worked out a treat! I love finding new ways to make fun food with leftovers especially, and yes of course I could’ve just eaten the yoghurt, but to be honest making a tiny treat like these YOGIE GUMMIES seemed way more fun for all of us!
Plus we have the added bonus of gelatin’s restorative nutrients for the body to:
+ improve gut health and digestion
+ deliver collagen to the cells to build elasticity in the skin
+ build proteins in the body via its unique amino acid profile
+ help reduce inflammation and joint immobility
I used an organic sheep’s milk yoghurt but you could easily swap for coconut or plain old greek, and similarly with the sweetener I’ve used rice malt but you could use honey, maple or nothing at all if you want! Yoghurt can be creamy and sweet enough as is. If you have some extra fruit for the blend then that would be lovely too. IQS is the gelatin we have on hand which is pasture fed based, but if you don’t have IQS you can always use another, just might need to play with the ratio a little.
Makes 20+ depending on the size
1 cup greek yoghurt
2 tablepsoons rice malt or sweetener such as honey or maple
1/2 teaspoon vanilla extract
2 1/2 tablespoons IQS gelatin
1/4 cup water
Warm yoghurt and sweetener of choice on the stove in a small saucepan until medium warm. Do not boil.
Whilst yoghurt is warming, mix together gelatin and water. It will be clumpy, don’t freak out it all comes together.
Once yoghurt is warm, remove from heat and add gelatin mix to the saucepan. Whisk until dissolved.
Pour into silicion moulds or a lined square cake tin and place in fridge for 1 hour to set.