Recipes.

“Watermelon” Bites


I Quit Sugar - Watermelon Bites
Photo by: Benito Martin
  • 12 servings
  • Prep - 25 mins
    Cooking - 5 mins
  • Total - 30 mins
I Quit Sugar - Watermelon Bites
Photo by: Benito Martin

Curb your sweet cravings in style! These cute watermelon-shaped bites pack the ultimate protein punch with our gut-lovin’ gelatin, which contains a whopping 18 amino acids - oh yeah! With a delicious hit of low fructose raspberries, they are sure to impress both the kids and the adults!  

Servings: 12
Preparation: 25 mins
Cooking: 5 mins

Ingredients

  • 3 1/2 tablespoons I Quit Sugar Gut Lovin' Gelatin.
  • 1 1/2 cup raspberries, fresh or frozen.
  • 2 teaspoons rice malt syrup OR 2 drops liquid stevia (optional).
  • 3 large limes, halved with pulp scooped out (reserve rinds).
  • 1 teaspoon black sesame seeds (optional).

Directions

1. Dissolve gelatin in 80 mls of cold water and let sit for 5 minutes to become gel-like.

2. Heat raspberries and rice malt syrup (or stevia) in a saucepan until fruit has softened. Remove from heat, pureé using a stick blender and stir in gelatin until dissolved.

3. Pour raspberry mixture into lime halves and set in fridge for 30 minutes or until set.

4. Once set, remove raspberry-filled lime rinds, slice in half to create wedges and sprinkle with poppy seeds to serve. Store in the fridge in an airtight container for up to 1 week.


Note

Freeze the leftover lime juice for recipes that require this ingredient.

Styling by Gemma Lush.

Curb your sweet cravings in style! These cute watermelon-shaped bites pack the ultimate protein punch with our gut-lovin’ gelatin, which contains a whopping 18 amino acids - oh yeah! With a delicious hit of low fructose raspberries, they are sure to impress both the kids and the adults!

Ingredients

  • 3 1/2 tablespoons I Quit Sugar Gut Lovin' Gelatin.
  • 1 1/2 cup raspberries, fresh or frozen.
  • 2 teaspoons rice malt syrup OR 2 drops liquid stevia (optional).
  • 3 large limes, halved with pulp scooped out (reserve rinds).
  • 1 teaspoon black sesame seeds (optional).

Directions

1. Dissolve gelatin in 80 mls of cold water and let sit for 5 minutes to become gel-like.

2. Heat raspberries and rice malt syrup (or stevia) in a saucepan until fruit has softened. Remove from heat, pureé using a stick blender and stir in gelatin until dissolved.

3. Pour raspberry mixture into lime halves and set in fridge for 30 minutes or until set.

4. Once set, remove raspberry-filled lime rinds, slice in half to create wedges and sprinkle with poppy seeds to serve. Store in the fridge in an airtight container for up to 1 week.

Note

Freeze the leftover lime juice for recipes that require this ingredient.

Styling by Gemma Lush.

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