Pectin from apple peels creates marshmallow texture without gelatin—food scientists discovered this accidentally in 1920s candy labs.
Low Calorie Apple Marshmallows
Indulge your sweet tooth guilt-free with these delightful Low Calorie Apple Marshmallows! Crafted with fresh apples and a touch of gelatin, these fluffy treats are not only easy to make but also bursting with fruity flavor. Whip them up for a light dessert or a fun snack, and enjoy a wholesome twist on a classic favorite!
Prep
15
min
Cook
15
min
Serves
9
people
Level
beginner
📝 Ingredients
Serves 9🥬Fresh Produce(1)
- 500g peeled chopped apples (I used 4 Granny Smith) (17.6 oz)
🫙Pantry Staples(1)
- 20g honey (but honestly you don’t need it) (0.71 oz)optional
📦Other(1)
- 30g powdered gelatine (1.06 oz)
👨🍳 Instructions
- 1
Boil apples with a little water until soft.
- 2
Drain excess liquid.
- 3
Mash or blend until completely smooth.
- 4
While still warm, mix through gelatine until dissolved.
- 5
Whip with a mixer until thick, pale and fluffy then pour into a lined tray and refrigerate until set.
- 6
Slice and try not to eat the whole tray.
💡 Pro Tips
- ✓Bloom gelatin in cold water at a 1:5 ratio (1 part gelatin to 5 parts water) for 5 minutes before adding to warm apple puree to prevent lumping and ensure smooth dissolution.technique1:5 ratio, 5 minutes
- ✓Cook apple puree to 180-185°F before adding gelatin because this temperature range ensures complete protein unfolding without breaking down the gelatin's gelling properties.timing180-185°F
- ✓Whip the mixture for 8-12 minutes until it triples in volume and reaches ribbon stage, as the mechanical action incorporates air while the cooling gelatin sets the foam structure.technique8-12 minutes, 3x volume
- ✓Reduce apple liquid to 25% of original volume by simmering uncovered to concentrate pectin and natural sugars, which improves gel strength and flavor intensity.ingredient25% original volume
- ✓Dust the set marshmallows with cornstarch or powdered sugar immediately after cutting to prevent the sticky gelatin surface from reforming bonds and pieces sticking together.technique
Share this recipe
Prep
15
min
Cook
15
min
Serves
9
people
Level
beginner
Share this recipe
Pectin from apple peels creates marshmallow texture without gelatin—food scientists discovered this accidentally in 1920s candy labs.
Low Calorie Apple Marshmallows
Indulge your sweet tooth guilt-free with these delightful Low Calorie Apple Marshmallows! Crafted with fresh apples and a touch of gelatin, these fluffy treats are not only easy to make but also bursting with fruity flavor. Whip them up for a light dessert or a fun snack, and enjoy a wholesome twist on a classic favorite!
📝 Ingredients
Serves 9🥬Fresh Produce(1)
- 500g peeled chopped apples (I used 4 Granny Smith) (17.6 oz)
🫙Pantry Staples(1)
- 20g honey (but honestly you don’t need it) (0.71 oz)optional
📦Other(1)
- 30g powdered gelatine (1.06 oz)
👨🍳 Instructions
- 1
Boil apples with a little water until soft.
- 2
Drain excess liquid.
- 3
Mash or blend until completely smooth.
- 4
While still warm, mix through gelatine until dissolved.
- 5
Whip with a mixer until thick, pale and fluffy then pour into a lined tray and refrigerate until set.
- 6
Slice and try not to eat the whole tray.
💡 Pro Tips
- ✓Bloom gelatin in cold water at a 1:5 ratio (1 part gelatin to 5 parts water) for 5 minutes before adding to warm apple puree to prevent lumping and ensure smooth dissolution.technique1:5 ratio, 5 minutes
- ✓Cook apple puree to 180-185°F before adding gelatin because this temperature range ensures complete protein unfolding without breaking down the gelatin's gelling properties.timing180-185°F
- ✓Whip the mixture for 8-12 minutes until it triples in volume and reaches ribbon stage, as the mechanical action incorporates air while the cooling gelatin sets the foam structure.technique8-12 minutes, 3x volume
- ✓Reduce apple liquid to 25% of original volume by simmering uncovered to concentrate pectin and natural sugars, which improves gel strength and flavor intensity.ingredient25% original volume
- ✓Dust the set marshmallows with cornstarch or powdered sugar immediately after cutting to prevent the sticky gelatin surface from reforming bonds and pieces sticking together.technique