Orange Jelly with Carrot
にんじん入りオレンジゼリー
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
This is one of the afternoon snacks (oyatsu) we make in the preschool kitchen: a wobbly orange gelatin dessert with boiled, pureed carrot stirred right in. The carrot paste disappears into the orange color and the juice's sweetness carries it, so even children who push carrots around their plate tend to finish it. The only real trick is keeping the juice at body temperature rather than hot, so the gelatin sets quickly and evenly.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 30 gcarrot
- 3.8 ggelatin
- 90 g100% orange juice
Seasonings
- 22.5 gwater
- 9 gsugar
Directions
- 1
Cut the carrot into rounds, boil until soft, then blend into a smooth paste.
- 2
Warm the orange juice in a saucepan to about 40°C (104°F). If it gets too hot the jelly will take much longer to set, so only warm it to about body temperature.
- 3
Sprinkle the gelatin into the boiling water and stir well until fully dissolved. Once dissolved, stir in the sugar, then add the carrot paste from step 1 and mix well.
- 4
Pour into a shallow tray or individual cups and chill in the refrigerator until set.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 99 kcal | 198 kcal | 99 kcal |
| Protein | 4.2 g | 8.4 g | 4.2 g |
| Fat | 0 g | 0 g | 0 g |
| Carbohydrates | 21.8 g | 43.5 g | 21.8 g |
| Fiber | 1.2 g | 2.4 g | 1.2 g |
| Salt equivalent | 0 g | 0 g | 0 g |
| Calcium | 16.5 mg | 33 mg | 16.5 mg |
| Iron | 0.2 mg | 0.3 mg | 0.2 mg |
| Potassium | 252 mg | 504 mg | 252 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 99 kcal | 4.2 g | 0 g | 21.8 g | 1.2 g | 0 g | 16.5 mg | 0.2 mg | 252 mg |
| 1 adult serving | 198 kcal | 8.4 g | 0 g | 43.5 g | 2.4 g | 0 g | 33 mg | 0.3 mg | 504 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
