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PineSlayer
Sat, Jun-01-02, 07:27
Hi all,

I like ice pops and can't have Popsicle SF because of the glycerine (it raises my blood glucose levels), so I've been making my own using Jello. However, when they "melt" the texture, of course, is gel-like, which I find disconcerting.

I know it says on the package not to use fresh pineapple, kiwi, etc. in Jello because it won't set. Does anyone know what the substance is in these fruits and whether I can buy it in a tablet so I can un-Jello the Jello ice pops.

Thanks in advance!
Karen
Sat, Jun-01-02, 08:38
What about using sugar free beverages - like Crystal Light - to make popsicles instead of Jell-o?

Karen
agonycat
Sat, Jun-01-02, 09:02
I am with Karen on this.

I am really unsure you can "undo" gelatin other than to water it down or to add the fruit which causes it not to set....but then again it will be frozen so that would "force" it to set in a way. Then maybe it would melt lumpy?

Not sure on this one. Sorry :(

You can always experiment and report back :D
PineSlayer
Sat, Jun-01-02, 09:20
:) Thanks for the suggestion, but I've already tried that. I don't like them made with Crystal Light for a couple of reasons.

1) The Crystal Light ice pops are ice hard, but the Jello ice pops are "biteable" right out of the freezer.
2) The flavor is much more intense with the Jello.

I've got a new batch freezing with 2 parts Jello, 1 part water.

:q: I wonder if the substance in fresh pineapple or kiwi is papain. If so, if the watered down Jello isn't satisfactory, I could buy some and experiment.
Karen
Sun, Jun-02-02, 02:04
The enzyme in pineapple is called bromelin. It's also used as a dietary supplement, so it could probably be found in store that sells supplements.

The Jell-o-y texture you don't like may be what makes the popsicle bite-able.

Let us know how it goes.

Karen
B-flyRose
Mon, Jul-15-02, 13:21
I am not sure what the effect on the icy-ness would be, but if you would want a more intense flavor from pops made with crystal light/ sf koolade, etc . . . . use less water when mixing it. I have thought that I would make crystal light double strength (1/2 the water) if I were to use it for making snow cones, I bet the same idea would work for pops . . . and likely to be a bit less icy as the water is the part that freezes ??? Just an idea. Hope you find something that satisfies your needs :)