Healthy Ceylon Cinnamon Gelatin Dessert

Healthy Ceylon Cinnamon Gelatin Dessert

Try this Ceylon Cinnamon gelatin dessert that is healthy in more ways than one.

Did you know that gelatin is actually a form of collagen? It is well known for supporting digestive health, healthy joints, skin, hair, nails, and may even help reduce the appearance of wrinkles.

The problem is that plain gelatin can be rather boring and sometimes even has an unpleasant smell when prepared on its own. Many recipes solve this by adding large amounts of sugar, artificial coloring, fruit flavorings, and other ingredients that are not exactly healthy.

Instead, use freshly brewed Ceylon Cinnamon stick tea as the base. It gives the gelatin a beautiful deep amber-red color naturally, without the need for artificial coloring. Ceylon Cinnamon also has a naturally sweet flavor, allowing you to use less sugar while still creating a delicious dessert.

Best of all, Ceylon Cinnamon is well known for helping support healthy blood sugar levels, making this a true win-win dessert. It's a case of having your Jell-O and eating it too.

The result is surprisingly delicious. The sweetness is subtle and just right. If you have a sweet tooth, you can always drizzle a little cinnamon syrup over the top. But our favorite finishing touch is a sprinkle of finely chopped cashews. Their crunchy texture perfectly complements the smooth, silky gelatin, creating a dessert that is both elegant and satisfying.

  • Prep Time : 15 Minutes
  • Cook Times : 12-24 hours
  • Yield : 24 pieces
  • 2 tablespoons Grass-fed Gelatin Powder
  • 4 Cups of Ceylon Cinnamon stick tea (watch recipe for tea here)
  • 2 tablespoon white sugar
  • Finely chopped cashews

Tools

  • Slow cooker
  • Baking pan or tray

Add 3/4 cups Ceylon Cinnamon stick tea at room temperature to small bowl. Then add 2 tbs gelatine powder and mix with a fork until there are no lumps. Let it sit for 30 minutes to allow the gelatin become gel like.

In a saucepan over medium-high heat, add 3 and 1/4 cups of Ceylon Cinnamon stick tea and 2 tbs of white sugar, bring to a boil and turn off heat.

Then, add in the prepared gelatin mixture, stir with a whisk until it is fully dissolved.

Pour the mixture into pan 8x12 inch pan such that the height of the galatine is about 1/2 inch.

Refrigerate for 12-24 hours or until firm. Cut into small bite-size squares and spinkle with finely chopped raw chachew nuts.