Collagen-Boosting Strawberry Marshmallows
- 25 min
- Serves 12
- 6 ingredients
20 minutes to prep, 5 to cook. Fluffy strawberry marshmallows packed with collagen‑boosting beef gelatin and low‑calorie allulose. The bright strawberry purée gives a fresh fruit flavor while keeping each serving under 150 calories, making it a guilt‑free snack for glowing skin, hair, and nails.
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Method
Bloom the beef gelatin in 0.67 cup water for 15 minutes, allowing it to fully hydrate.
In a saucepan, combine the allulose with 0.5 cup water and simmer over medium heat, stirring until the mixture turns a light golden syrup.
Add the gelatin mixture to the syrup, then whisk with a hand mixer or stand mixer for about 10 minutes until the mixture becomes thick, glossy, and fluffy.
Fold in the strawberry purée and, if a deeper pink color is desired, add the red food coloring, mixing just until evenly incorporated.
Spread the fluffy marshmallow mixture into a parchment‑lined 8 × 8‑inch dish, smooth the surface, and refrigerate for a few hours until fully set.
Once set, cut into 12 equal cubes and serve. Enjoy the sweet, low‑calorie treat that supports collagen health for skin, hair, and nails.
Tips while you cook
- Bloom gelatin first
- Allow the beef gelatin to hydrate in water for the full 15 minutes before adding it to the syrup.
- Watch the syrup color
- Simmer the allulose and water mixture until it turns a light golden syrup before combining with gelatin.
- Whisk until glossy
- Use a hand or stand mixer for about 10 minutes until the marshmallow base becomes thick, glossy, and fluffy.
- Chill fully before cutting
- Refrigerate the spread mixture for a few hours until fully set, then cut into even cubes.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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The recipe comes from Benji Xavier’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
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