You've banished the soda and the sugar cereals. You wage war on anything individually wrapped. You save chocolate for special occasions. Which is all great—as long as you realize that a draconian sweets policy is usually the best way to send your child running to his friend's house, the one with the Costco supply of Yodels in the pantry.
Allowing kids treats is not reckless parenting; rather, serving them healthy (or at least healthier) sweets lets them enjoy dessert without giving it the luster of a forbidden food. Most of the recipes on the following pages have fewer calories than a bran muffin, and they all yield small, individual servings. Now, what's that song about a spoonful of sugar?
Fruit Juice "Gummies"
makes 16 | 20 minutes active time | 2 1/2 hours total timeThe tiny florets here are made from peach, pear, and guava nectar, but you can use any fruit juice you like except pineapple, kiwi, and papaya, which won't gel properly.
- 1 cup fruit juice (pure juice—not a fruit-flavored drink) or nectar, such as Goya, Mott's, or Kern's, chilled or at room temperature
- 1 1/4-ounce package gelatin
- Lightly coat 16 tartlet molds or mini-muffin tins with oil.
- Place 1/4 cup of the juice in a medium bowl and sprinkle in the gelatin. Let sit for 1 minute.
- Meanwhile, in a small pan, bring the remaining juice to a boil. Add it to the gelatin mixture, stirring until the gelatin is dissolved.
- Spoon the mixture into the molds. Chill in the refrigerator until set, 2 hours.
- Pop the tartlets out. Serve them cold or at room temperature within 2 hours, or store them in an airtight container in the refrigerator for up to 3 days.
Tip: You can buy plastic or metal tartlet molds ($1.50 and up each, Sur la table). An 8-by-8-inch baking dish also works—once the whole thing is set, just cut it into squares with a knife, or into shapes with a cookie cutter.
Next Page: Frozen Chocolate Bananas
