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If you love gummy candy but want something a little more nutritious, these cranberry lime gelatin gummies are about to be your new favorite treat. They’re high in protein and much lower in sugar than traditional gummies. Plus, they take just minutes to prep, have only 4 ingredients, and are packed with some extra health benefits.

Each serving of 6 gummy squares contains 10 grams of protein from the gelatin! Gelatin is derived from collagen and may support joint health and gut health, and also help maintain healthy hair, skin, and nails.

Cranberry juice brings its own benefits too! It’s rich in beneficial antioxidants and is naturally lower in sugar than many other juices. Just be sure to buy 100% unsweetened cranberry juice to get these benefits.

You’ll notice this recipe asks you to bloom the gelatin. This means sprinkling it over cold or room-temperature liquid and letting it sit for a few minutes before heating. This step allows the gelatin to absorb the liquid, resulting in a smooth gummy texture without clumps. After blooming, you’ll gently warm the mixture until the gelatin and honey dissolves completely, pour it into a baking dish, and chill until firm.

These gummies are a fun way to add extra protein to your day. They store well in the fridge all week. This recipe makes 6 servings (each serving = 6 gummy bites), or a total of 36 gummies.

Cranberry Lime Gelatin Gummies

These cranberry lime gelatin gummies have 10 grams of protein per serving! A healthier, lower-sugar version of gummy candy.

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Prep 5

Wait 1 30

Total 1 35

Course Dessert, Snack

Servings 6

Ingredients

1/3 cup gelatin powder (unflavored)
2 cups 100% cranberry juice (unsweetened)
3 tbsp honey
3 tbsp lime juice

Instructions

Add honey and cranberry juice to a small pot. Do not turn the heat on yet.
Pour gelatin over the top of the juice and allow it to sit for 5 minutes to bloom.
After 5 minutes, turn the heat on to medium-low and heat for a few minutes while stirring just until the gelatin and honey are fully melted into the mixture.
Turn the heat off, add lime juice, and pour into a 9×9 baking dish or large tupperware.
Place in the fridge to set for 1.5-2 hours, then slice into squares (I slice them into sixths both ways, making 36 square cubes).