Recently the nice people at POM Wonderful sent me a case of pomegranate juice. They had seen our “how to open a pomegranate” video, liked it and got in touch with me — not realizing what a big fan I already was of their product.
If you read weelicious enough, though, you’ll know that I’m not a big advocate of juice for kids. Most juices sold in supermarkets are generally full of sugary calories and fill kids up when they should be eating and getting the benefits from the actual fruits themselves. Even for adults, I always suggest diluting juices with a little sparkling or flat water so they don’t pile on unwanted calories.
I love POM for several reasons, though. One_ it’s delicious and it contains 100% pomegranate juice with no added sugars. Two_ ounce for ounce it contains more antioxidant properties than most other juices and beverages. Three_ it makes an awesome jello flavor because of it’s intense natural flavor.
Kenya had never even seen jello before I came up with this recipe. For a 2 1/2 year old, food that jiggles is better then a toy. He had so much fun slurping it, pulling it, throwing it (boy, that was fun to watch) and finally, eating it. It’s a healthy dessert that is big on entertainment. Or, instead of giving your kids juice, try putting POM in a recipe like this one a make it a real treat!
Pomegranate Strawberry Jello
- 2 Cups pomegranate juice
- 2 Tbsp agave nectar or honey
- 2 Envelopes Unflavored Gelatin
- 1/2 Cup Strawberries, chopped
- Bring 1 1/2 cups of pomegranate juice and agave just to a boil.
- In a separate bowl place the remaining 1/2 cup of pomegranate juice. Sprinkle with the gelatin and let it stand for 1 minute.
- Add the hot pomegranate liquid to the cool pomegranate juice and stir until the gelatin is completely dissolved.
- Pour into molds or an 8×8 pyrex dish and refrigerate for 20-30 minutes to cool. (Keep an eye on the jello. You don’t want it to firm up or the strawberry pieces won’t sink into the jello).
- Place pieces of strawberries in the molds and continue to refrigerate another 20-30 minutes or until set.
- If using a mold, dip the bottom of the pan in hot water making sure not to submerge it and shake it to release on to a plate. If you made them in individual cups, eat straight out with a spoon.