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Healthy Raspberry Lemon Hibiscus Marshmallows

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Feb 1, 2019







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This recipe for Raspberry Lemon Hibiscus Marshmallows yields the lightest, fluffiest, and most flavorful mallows you possibly can ever dream of!

They’re candy from the raspberries, tart from the lemon, and completely distinctive from the hibiscus.  Thankfully, these mallows aren’t unhealthy just like the storebought sorts.  No want for the excessive fructose corn syrup, preservatives, and synthetic food dyes right here!  You’d by no means know these are sweetened with agave nectar and naturally pink from the hibiscus flowers.  You’ll love ’em!

This recipe for Healthy Raspberry Lemon Hibiscus Marshmallows yields the lightest, fluffiest, and most flavorful mallows you could ever dream of! Sweet from the raspberries, tart from the lemon, unique from the hibiscus. Naturally sweetened (no corn syrup here!) and naturally pink from the hibiscus (no artificial food dyes whatsoever!) -- Healthy Dessert Recipes at the Desserts With Benefits Blog (www.DessertsWithBenefits.com)

For the Hibiscus Tea:

  1. Spray an 8×11″ rectangle pan with cooking spray and line with parchment paper a method for simple removing later.

  2. In a bowl, add the hibiscus.  Pour within the boiling water and let steep for ~5 minutes, or till a vibrant pink coloration.  Let cool fully.

For the Marshmallows:

  1. In a big stand mixer bowl with whisk attachment, add the gelatin and 6 tbs of the hibiscus tea.

  2. Place the agave nectar in a small saucepan (I used a 2-quart pan).  Add a sweet thermometer to the pan and place over medium warmth. Bring it to a boil.  Remove from the warmth when the temperature reaches 230°F.
  3. Turn the stand mixer on low pace and punctiliously pour within the scorching syrup.  Cover the stand mixer with a kitchen towel to keep away from any splatters in your counter, and enhance the mixer pace to excessive.  Beat for 8 minutes, or till very thick, shiny and voluminous.

  4. Add the vanilla paste, lemon taste, and salt and beat for 2 extra minutes.

  5. Working shortly, scoop the combination into the ready pan and unfold it out utilizing an offset spatula.  Let sit for 5+ hours, or in a single day.

  6. In a small bowl, whisk collectively the starch and erythritol.  Dust your countertop with the combination.  Gently flip the marshmallows onto the counter and slice the marshmallows.  Toss the marshmallows round within the starch/erythritol.  Serve and luxuriate in!

These Raspberry Lemon Hibiscus Marshmallows are the whole lot you by no means knew you even wanted in life.

They’re are so gentle and fluffy and candy, I kinda simply wanna roll round in them  😉

This recipe for Healthy Raspberry Lemon Hibiscus Marshmallows yields the lightest, fluffiest, and most flavorful mallows you could ever dream of! Sweet from the raspberries, tart from the lemon, unique from the hibiscus. Naturally sweetened (no corn syrup here!) and naturally pink from the hibiscus (no artificial food dyes whatsoever!) -- Healthy Dessert Recipes at the Desserts With Benefits Blog (www.DessertsWithBenefits.com)

Enjoy!

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With love and good eats,

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– Jess

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