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GAPS Probiotic Jelly Pops

Bio-Kult Jelly PopsIngredients

1 cup of fresh pressed organic raspberry, cranberry and apple juice

7 Tablespoons of Bernard Jensen’s Gelatin

3 – 4 Tablespoons of honey

1 *Bio-Kult Pro-Cyan capsule

*Jelly Pop moulds (see pictures below)

 

 

 

 

 

 

 

*Unlike most probiotics, Bio-Kult does not require refrigeration and this makes it superior to other brands. They are manufactured under extremely high quality standards ensuring that only the strongest strains are selected so that certain heat levels can be tolerated over extended periods of time.  We are therefore confident that this very brief contact with heat will have very little penetration on the probiotic stability and count.

Instructions

  1. Freshly press your organic fruit to make 1 cup of juice and pour into a saucepan.
  2. Add the gelatin to the juice and whisk constantly over a low heat ensuring there are no lumps.  This will be brief.  (Do not overheat or boil the ingredients or it will be too hot to add the probiotics and boiling will burn and change the flavour)
  3. Add the honey and continue to whisk until all the gelatin is dissolved.
  4. Remove mixture from the stove and prepare your moulds.  You will have two moulds with one showing a little hole for the pop stick.  Stand the pop sticks in the holes so that they are ready to be submerged with the jelly mixture.
  5. Before pouring the mixture into the moulds, open the probiotic capsule and sprinkle the powder into the mixture and whisk.
  6. Promptly pour the mixture into the moulds and quickly put them into the freezer for 10 minutes. 
  7. Remove the jelly halves from the moulds and slide one half onto the stick to bring two halves to make a whole round jelly pop.  Do this quickly and return them to the fridge and the two halves will remain together to create a firm jelly pop.  Store jelly pops in the fridge.  The jelly pops will remain solid at room temperature and are an exciting treat for a special birthday party. 

jelly pop moulds*I have used silicone moulds for this recipe.  Although silicone is not ideal, they do allow for an easy extraction of the jelly from the moulds and we are not cooking with them in a hot oven.  Shop around to see what you can find, I found these moulds in a discount shop for $6.00.