Strawberry Pàte de Fruit

Vegetarian
Vegan
Gluten Free
Dairy Free
Strawberry Pàte de Fruit
45 min.
85
23kcal

Suggestions


Indulge in a delightful treat that brings the sweet essence of summer to any gathering with our Strawberry Pàte de Fruit. This vibrant and luscious snack is not only a feast for the taste buds but also a celebration of wholesome ingredients, making it perfect for those with dietary preferences. Whether you're a dedicated vegetarian, a vegan enthusiast, or simply seeking gluten-free and dairy-free options, this recipe caters to all!

Imagine the rich, fruity aroma that fills your kitchen as you blend freshly defrosted strawberries into a smooth puree, ready to be transformed into a tantalizing dessert. With a subtle hint of lemon and a perfect balance of sweetness, these little jewels of flavor are sure to be the star of your antipasti spread or snack table. Each piece contains just 23 calories, allowing guilt-free enjoyment for everyone!

Creating these delectable squares is a breeze, taking only 45 minutes of your time, and yields a generous 85 servings, making them ideal for parties or simply to enjoy at home. The texture is pleasantly firm yet tender, allowing for easy cutting into charming shapes that will captivate your guests.

Don't miss out on this enchanting Strawberry Pàte de Fruit that is not only a treat for the palate but also a visual delight. Gather your friends and family, and let this delightful confection take center stage at your next meal or celebration!

Ingredients

  • 3.5 tablespoons plus light
  • 1.8 tablespoons premium fruit pectin (found at health food stores)
  • teaspoons juice of lemon 
  • cups strawberries frozen
  • cups sugar divided

Equipment

  • bowl
  • baking sheet
  • sauce pan
  • baking paper
  • knife
  • blender

Directions

  1. Line a rimmed 9" x 12" baking sheet (with at least a 1/4-inch rim) with parchment paper. Puree strawberries in a blender until smooth.
  2. Mix pectin and 3 tablespoons sugar in a bowl.
  3. Transfer puree to a 2-quart saucepan and bring to a boil over medium-high heat.
  4. Sprinkle pectin-sugar mixture onto puree and stir until pectin dissolves. Continue to boil for 2 minutes.
  5. Add 1 3/4 cups sugar in 3 parts, stirring after each addition and waiting 15 seconds between additions.
  6. Add corn syrup; cook mixture until it thickens slightly, about 3 minutes.
  7. Remove from heat; stir in juice.
  8. Pour mixture into baking sheet, spread evenly and let set 2 hours.
  9. Cut jelly into 1-inch squares or other shapes using a sharp knife. Toss squares, a few at a time, in remaining 3 tablespoons sugar. Store at room temperature in an airtight container for up to 1 month.
  10. Self

Nutrition Facts

Calories23kcal
Protein0.4%
Fat1.06%
Carbs98.54%

Properties

Glycemic Index
1.52
Glycemic Load
3.49
Inflammation Score
-1
Nutrition Score
0.22347826211025%

Flavonoids

Cyanidin
0.06mg
Delphinidin
0.01mg
Pelargonidin
0.84mg
Catechin
0.11mg
Epigallocatechin
0.03mg
Epicatechin
0.01mg
Epicatechin 3-gallate
0.01mg
Eriodictyol
0.01mg
Hesperetin
0.02mg
Naringenin
0.01mg
Kaempferol
0.02mg
Quercetin
0.04mg

Nutrients percent of daily need

Calories:22.78kcal
1.14%
Fat:0.03g
0.04%
Saturated Fat:0g
0%
Carbohydrates:5.93g
1.98%
Net Carbohydrates:5.83g
2.12%
Sugar:5.56g
6.18%
Cholesterol:0mg
0%
Sodium:1.25mg
0.05%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.02g
0.05%
Vitamin C:2.04mg
2.47%
Source:Epicurious