Raise your hand if your kiddo loves fruit snacks! Mine sure does and even though we usually save the store-bought ones for road trips or holidays, I sometimes make them at home when we’re needing a little something special. These homemade gummies with blueberries and yogurt are a family favorite!
How to Make Homemade Gummies
This recipe is made similarly to how you’d made any sort of jello with dissolving gelatin and stirring the ingredients together. It’s very easy and you can adjust the sweetness according to what your kids will like.
Homemade Gummies with Protein
My oldest wasn’t a big fan of yogurt, so I liked to mix up how I served it to her. And these homemade gummies are super fun and they have a more balanced nutrition profile than standard gummies made just with fruit juice.
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Homemade Fruit Snacks with Fresh Fruit
You can make these with either fresh blueberries or with jam, depending on your preference (the jam method is slightly faster), but both ways result in a pleasing snack for both toddlers and parents. You can use a mini silicone mold or simply cut them into tiny squares or with a cookie cutter.
Call them fruit snacks or call them gummies, but either way, this snack (or dessert, depending on the day) is low in sugar and is really easy for little ones to eat. They are firm enough for little hands to hold and yet soft enough for even young eaters to enjoy. We hope you like them as much as we do.
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Transform fresh berries and yogurt into fun homemade gummies!
Ingredients
- 1/2 cup blueberries
- 1 cup whole milk, divided
- 3 packets plain gelatin
- 3/4 cup plain full-fat yogurt
- 1 teaspoon vanilla
- 1 tablespoon maple syrup or honey
Instructions
- Place the berries into a small saucepan and heat on low until the juices just start to run. Remove from heat and mash with a fork or a potato masher and strain out the skins, reserving the liquid. Set aside. (You can save the skins to add to your next smoothie!)
- Place 1/2 cup milk into an 9×13-inch baking pan or a 9-inch pie plate (you want something with a large surface area). Sprinkle the gelatin over top evenly to dissolve. Let sit for about 3 minutes. Whisk to combine.
- Warm the remaining 1/2 cup milk in a heat-safe container, such as a glass measuring cup, in the microwave until just about to boil, about 30-45 seconds. Stay close to avoid it boiling over. Whisk the warm milk into the cold milk/gelatin mixture for 1-2 minutes or until very smooth. Add the yogurt, vanilla, maple syrup or honey, and blueberry juice and whisk well to combine.
- Pour into an 8×8-inch baking pan and refrigerate for at least 1 hour and up to overnight. Cut into squares or into shapes with your favorite cutter. Store in the fridge for 3-5 days in an airtight container.
Notes
You can make this with 1 tablespoon jam in place of the fresh fruit. Simply stir it in at the end of Step 3.
Use a mini silicone mold to make little shapes.
Nicole
So I jus made these and I kind of messed up and did 2.5 tbspn rather then the 2.5 tbspn so then I jus added more milk to the pan and then doubled everything else but they turned out jus fine otherwise!
★★★★★
Amy Palanjian
I’m so glad to hear that they worked out!
Kristin
Hello,
Can these be frozen? Do they thaw well? Thanks!
Amy Palanjian
I’ve never frozen something with gelatin so I’m not sure but my gut would be to say it’s probably better not to freeze them!
Lori
Can you use a lower fat milk?
Amy Palanjian
Sure!
Monique
Hi again, nevermind, after scrolling all the way down in the comments i saw the answer 🙂
Monique
Hi there, please can you tell me how much is in a packet of gelatin? I’m in South Africa, i’m sure our packets may not be the same as yours. Tnx in advance.
Amy Palanjian
1 pouch is about 2 1/2 teaspoons
Shanna
I feel like I am missing something. These are horribly gross. Rubbery and little flavor? I doubled the fruit, knocked out 1/3 gelatin and had much better but still not delicious results. The search continues on how to feed yogurt to kids who don’t want spoon fed.
Amy Palanjian
I’m really (really) sorry to hear that you didn’t have good results. Ours have never turned out rubbery so I’m not sure what happened. Did you use regular gelatin or a natural kind?
Fiona
If you want the good bacteria from the yoghurt, you do need to allow it to cool to room temp before adding yoghurt.
Connie Anglin
I am going to try these and I have the gelatin you posted in the comments. I hope it works after the review I saw from the other mom. I bought the wrong yogurt and I need to use it up. I bought a non-fat Greek yogurt. Do you think the fat content matters in the making of this other than it tasting better or having more nutritional value for the kiddos?
Thanks!
Connie
http://www.amazon.com/dp/B0008D6WBA/?yumtodfoo-20
Kim
Or as my mum used to make occasionally, pick a jelly flavour, make up with half the water content and half yogurt and blitz the yogurt in with a stick blender. Then set in the fridge as usual she used to just put it into individual bowls, could use pretty moulds too.
Jessica Ayers
If you use the jam do you still have to heat, mash, and seperate? Or can you just mix the jam in?
Amy Palanjian
Just stir it in when you add the yogurt!
Cyndy
How long can they be stored in the fridge for?
Amy Palanjian
About 3-5 days for maximum freshness. You may want to line the bottom of your storage container with a paper towel or cloth napkin to absorb any excess moisture.
Kenna
Do these need to be stored in refrigerator?
Amy Palanjian
Yes! Store in an airtight container for 3-5 days. You may want to line the bottom of it with a paper towel or cloth napkin to absorb any excess moisture.
alexis
Would coconut milk or almond milk work? As well as coconut yogurt or almond yogurt? ? We don’t do dairy products just yet. …….
Amy Palanjian
I have not tried those combinations so I can’t say for sure. I have plans to try a coconut version soon, so I can let you know when that’s up if you’d like.
Christina
I’m making some with almond milk right now and I’ll let you know how it turns out! We don’t use dairy either.
Amy Palanjian
I’d love to know if it worked if you are able to share!
Karina
Can you substitute the gelatine with agar agar? If so would you know how much? Thanks
Amy Palanjian
Hi Karina-
I have not tried these with agar agar and I am not familiar enough with it to predict how much you would need. The liquids in this are thicker than fruit snacks/gummies made with fruit juice though, so they tend to need more to make them gel.
Nicole
Can you use Greek yogurt?
Nicola
Any idea if you could substitute soya milk and yoghurt for whole milk and yoghurt as my daughter is cmpa. Thanks. X
Amy Palanjian
I have not made these with nondairy milk or yogurt so I can’t say whether they would work. I do plan to try a coconut version soon and I can let you know when that recipe is up if you’d like. Thanks!
Brooke
I choose option C: do whatever Amy does and call it a day. Ordering some pectin now. Thank you as always! 🙂
Brooke
Gelatin! I mean gelatin.
Amy Palanjian
Got it! (I have actually made REALLY firm jam before by mistake, so I bet it’s possible to use pectin…) This is one natural gelatin that seems to be highly recommended. If you wind up using one of them, let me know what you think! http://www.amazon.com/dp/B0008D6WBA/?yumtodfoo-20
salena
I tried making this tonight with that brand of gelatin and it flopped. I’ve tried making gummies with it before using different recipes and I haven’t had any luck–maybe 2.5t per packet is too much? The texture was weird (almost curdled) and it also smelled really odd. I chucked it and made another batch with knox packets and it was perfect. My daughter loves them!
Amy Palanjian
You mean the natural brand that I mentioned below didn’t work? I haven’t tried it, so it might not work the same as Knox—the way it dissolves might be different… BUT, I am glad that the second batch turned out well with regular Knox and that your daughter enjoyed them!
Emily
I bought that gelatin for a gummy recipe a few months ago. The kids ate the gummies right up, but I thought it all smelled horrible. Threw out the can.
Amy Palanjian
I have seen that same comment on other posts that use that type of gelatin…it’s a shame since it’s pretty expensive.
Brooke
Talk to me about gelatin vs. pectin. Can you use the latter? Gelatin gives us the heebie-jeebies.
Amy Palanjian
I don’t think that pectin would result in a firm enough texture since it’s usually used in jam, but I haven’t tried it so I can’t say for sure. Maybe look into natural or organic gelatins that share more info on the source of their product? Or play around with pectin:)
Colleen
Silly question, but do you need to grease the pan first or do gummies not stick?
Amy Palanjian
You do not—they don’t stick!
Anne
Madeline is excited to make these! Quick question about the gelatin – how much is in 3 packets? I have a large container of gelatin for fun foods like these so I need actual measurements. Thank you!
Amy Palanjian
Per the Knox website: 1 pouch is about 2 1/2 teaspoons. Enjoy!