Place strawberries, lemon juice, and sweetener in a medium pot, and turn heat to high. Bring to a boil, and reduce heat to medium high, while crushing strawberries as they cook, and stirring. Stir in gelatin one pack at a time, until it is completely dissolved.
Pour everything from pot into a blender, blending until smooth. Pour mixture through sifter if you do not want seeds (our skip this step if you don?t mind), and put in molds, (I used silicone candy molds, but you could also pour mixture into a 9×9-inch pan.)
Place molds/pan into fridge and refrigerate for at least 4 hours, or overnight. Remove from mold or cut small squares from baking pan and enjoy!
(Note: These can be left at room temperature, or refrigerated if you prefer them cold. They will stay good for up to 10 days in the fridge, or 5 days at room temperature.)
|2 cups||Strawberries |
|1/2 cup||Lemon juice, freshly squeezed|
|2-4 tbs||Sweetener of choice (or honey), to taste (optional)|
|6 tbs||Unflavored gelatin (I used 6 packets of Knox gelatin)|
 Or berries of choice.
|Servings (1 per serving)||30|
|Saturated Fat||0 g|
|WWP+: (per serving)||0|
|SmartPoints™: (per serving)||0|
|Freestyle Points: (per serving)||0|