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Recipes

Gelatin Foundation Recipe

Ingredients

  • 1 tablespoon Great Lakes Gelatin
  • 1/2 cup cold liquid
  • 1-1/2 cups hot liquid

Directions

Soften gelatin in ½ cup cold liquid and allow to sit for at least 5 minutes.  Dissolve this mixture thoroughly in 1-1/2 cups very hot liquid with desired flavorings and sweeteners included as part of liquid measure. Pour into 2 cup mold and chill until firm before unmolding.

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Post Workout Green Smoothie with Great Lakes Gelatin® Collagen Hydrolysate

Ingredients

  • 1 cup unsweetened coconut milk
  • 2 cups baby spinach
  • 1 frozen banana
  • 2 tablespoons almond butter
  • 2 teaspoons organic vanilla extract
  • 1/4 cup Great Lakes Gelatin® Collagen Hydrolysate
  • 1 cup ice

Directions

Blend until desired thickness.

 

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Antioxidant Shake with Great Lakes Gelatin® Collagen Hydrolysate

Ingredients

  • 1/2  Cup Greek Yogurt or 1/2 cup coconut milk
  • 2 Tbls Great Lakes Gelatin® Collagen Hydrolysate
  • 1/4 cup cold water
  • 1/2 frozen banana
  • 1/2 cup frozen raspberries
  • 1/2 cup frozen blueberries
  • A handful of almonds
  • 1 tbsp chia seeds

Directions

Combine all ingredients and blend until smooth. Add more water if necessary to reach desired consistency. Serve immediately.

 

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Homemade Frappuccino with Great Lakes Gelatin® Collagen Hydrolysate

PREP TIME:   5 Minutes
SERVINGS:  6 Servings

Ingredients

  • 12 ounces, Very Strong Brewed Coffee Or Espresso, Chilled
  • 8 ounces Whole Milk (more To Taste)
  • 1/3 cup Sweetened, Condensed Milk
  • 1 teaspoon Vanilla Extract
  • 1/4 cup Chocolate Syrup
  • 1/2 cup Semi-sweet Chocolate Chips (more if desired!)
  • Whipped Cream
  • 1/4 cup Half-and-Half (optional)
    2 TBSP Great Lakes Gelatin® Collagen Hydrolysate  ( add and blend before adding ice)

Directions

To make Vanilla Frappuccino: Add Collagen Hydrolysate, coffee, milk, sweetened condensed milk, and vanilla to a blender. Top off blender with ice and blend until smooth and icy. (Add half-and-half if you'd like it to be a little richer and creamier.) Serve in a glass with whipped cream on top.

To make Mocha Frappuccino: Add Collagen Hydrolysate, coffee, milk, sweetened condensed milk, vanilla, and chocolate syrup to a blender. Top off blender with ice and blend until smooth and icy. (Add half-and-half if you'd like it to be a little richer and creamier.) Serve in a glass with whipped cream on top.

To make a Mocha Chip Frappucchino: Add Collagen Hydrolysate, coffee, milk, sweetened condensed milk, vanilla, chocolate syrup, and chocolate chips to a blender. Top off blender with ice and blend until smooth and icy, with tiny chocolate bits throughout. (Add half-and-half if you'd like it to be a little richer and creamier.) Serve in a glass with whipped cream on top, and drizzle the whipped cream with chocolate syrup or dot with more chocolate chips.

 

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Lean and Green Shake with Great Lakes Gelatin® Collagen Hydrolysate

Ingredients

  • 2 Tbsp Great Lakes Gelatin® Collagen Hydrolysate
  • 1 Tsp Natural Vanilla flavoring
  • 1/4 small avocado
  • 2 cups baby spinach
  • 1 Tbsp raw almond butter
  • 1/8Tsp ground cinnamon
  • 8-10 ounces unsweetened almond, coconut or cashew milk
  • 5-6 ice cubes

Directions

  1. Combine the  Collagen Hydrolysate, fiber blend, avocado, spinach, almond butter, cinnamon, milk.
  2. Mix on high until smooth.
  3. Add ice cubes. Mix on high until smooth
  4. Thin with additional cold water, if desired.

 

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Protein Bars with Great Lakes Gelatin® Collagen Hydrolysate

Ingredients

  • 2 1/2 cups Old Fashoned Rolled Oats
  • 1   cup dried Cranberries
  • 1   cup peanuts
  • 1   cup coconut
  • 1   cup sunflower seeds (shelled)
  • 1 - 14 oz. can sweetened condensed milk
  • 1/2 cup Collagen Hydrolysate (pure protein powder)

Directions

Mix dry ingredients together. Warm the condensed milk in microwave. Pour over dry ingredients. Mix thoroughly. Press firmly into a greased 13 x 9 pan. Bake 45-minutes at 350 degrees.

To cut when cool turn pan upside down on cutting board flip over and cut with sharp knife. Variations: Crushed dark chocolate chips, shaved almonds . . . the possibilities are endless!

 

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Calming Lemony Hibiscus Gummy Bites

Ingredients

  • 1 Cup Brewed Chamomile Tea
  • 2 Cups Brewed Hibiscus Tea
  • 1/4 cup Pineapple Juice (canned or bottled only. The bromelian in fresh pineapple will not allow the recipe to set).
  • 1/4 cup raw Honey
  • 3 Tablespoons Great Lakes Gelatin® Beef or Pork Gelatin

Directions

  1. Brew tea, pour all ingredients except the gelatin into a sauce pan.
  2. Heat on medium until warm, then turn down to low heat.
  3. Blend all ingredients well until completely mixed (you may want to use an immersion blender).
  4. Add gelatin and mix well (using the immersion blender if possible).
  5. Pour into a pan or gelatin mold.
  6. Let cool.
  7. Place in refrigerator for two hours.
  8. Enjoy.

 

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Strawberry Rhubarb Gummies

Ingredients

  • Ingredients: 10 oz frozen strawberries
  • 10 oz fresh rhubarb 
  • 1/2 cup water
  • 1/3 cup lemon juice
  • 1/3 cup Great Lakes Gelatin® Beef Gelatin (red can)
  • 1/4 cup honey
  • pinch of sea salt and Stevia to taste

Directions

  1. Add the strawberries and rhubarb to a medium sized pot and simmer until the rhubarb is tender (about 15 minutes).
  2. Add the water, lemon juice, and honey to a small pot and bring to a simmer.
  3. Gradually whisk the gelatin into the water, lemon juice and honey. Continue to simmer and whisk until the gelatin is dissolved.
  4. Add the strawberries and rhubarb to a blender with a vent. Pour the dissolved gelatin mixture in and blend.(OR use a stick blender to puree all the liquids.)
  5. Add a pinch of sea salt and stevia to taste. (I used about 10 drops of stevia.)
  6. Pour the puree into a large rectangular baking dish and refrigerate to set.
  7. Use cookie cutters or slice into squares.

 

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Cafe Latte Gummy Bears

Ingredients

  • 1 cup strong coffee or decaf coffee or dandelion coffee substitute
  • 3 tbsp Great Lakes Gelatin® Beef Gelatin
  • 2 cups full fat canned coconut milk (or 1 13-15 oz can)
  • 1/2 tsp stevia powder extract or 1/4 cup coconut sugar

Directions

  1. Mix the coffee and the gelatin in a bowl.
  2. Heat up the coconut milk over medium heat until it is warm.
  3. Add the coffee mixture and sweetener and stir for two minutes.
  4. Pour the mixture into a greased ice tray or silicone gummy bears mold.
  5. Refrigerate for one hour or until set.
  6. Serve and enjoy.

 

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Gut Healing Blueberry Gummies

Ingredients

  • 4 Tbsp Great Lakes Gelatin® Unflavored Gelatin in Beef or Pork
  • 1 cup Blueberries
  • 2/3 cup Lemon juice

Directions

  1. Place lemon juice and blueberries into a heavy sauce pan, and heat over medium heat.
  2. Stir blueberries, and allow to cook until the liquid is steaming, and the blueberries are plump.
  3. Place lemon juice and blueberries into a high speed blender, or food processor, and blend until smooth.
  4. Remove the lid, and allow the mixture to cool slightly.
  5. Add 4 tablespoons of Great Lakes Gelatin to the blender, and blend again until smooth.
  6. Pour mixture into candy molds, or a 9x9 glass dish, and refrigerate for 30 minutes to an hour.

 

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Healthy Gummies!

Ingredients

  • 2 cups  juice (any flavor)
  • 1 cup water (optional depending on how firm you want your gummies)
  • 1/3 cup honey or to taste
  • 1/2 cup Great Lakes Gelatin® Beef or Pork Gelatin

Directions

Combine all ingredients in a pan.  Heat on low heat until gelatin has dissolved.  Do not boil. 

Pour into an oiled pan ( I usually make a double batch and use a 9x13 pan) may be refrigerated for quicker results but room temperature overnight works as well.  Cut into squares or use a cookie cutter for fun shapes and refrigerate.  Silicone molds work great to!  Enjoy!

 

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Vitamin C Enhanced Gummies

Ingredients

  • 7 tablespoons Great Lakes Gelatin® Beef or Pork Gelatin
  • 1-1/2 cups fresh squeezed orange juice
  • 4 tablespoons Raw honey (optional)
  • 6 teaspoon Vitamin C Powder - each teaspoon is 500mg of Vitamin C
  • 1 teaspoon Coconut Oil (for greasing)
  • Fun mold shapes, or small glass baking dish

Directions

  1. Begin by greasing your molds or glass baking dish with the coconut oil, set aside
  2. In a small sauce pan over low heat, mix the juice, gelatin and honey
  3. Heat until gelatin fully dissolves and becomes syrup-like
  4. Stir in the remaining ingredients
  5. Once the mixture is completely liquid, remove from heat
  6. Immediately pour into molds, or baking sheet
  7. Place in freezer for 10 minutes, or fridge for 30min-1hr
  8. Remove from molds, or cut into squares
  9. Enjoy!

Options

  • Use lemon/lime for a sour taste
  • Probiotics
  • Magnesium



 

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Cold and Flu Home Remedy Recipe

Ingredients

  • 8oz. hot water
  • 1 tbs. Great Lakes Gelatin® Beef or Pork Gelatin
  • 1-2 tbsp. honey
  • Slice of fresh lemon (Squeezed)

Directions

Slowly pour the hot water over the gelatin and stir until dissolved. Stir in the honey and lemon.

Soothes sore throats and settles upset stomach

 

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Homemade Dog Treats

Ingredients

  • 1/2 cup coconut oil
  • 1/2 cup coconut flour
  • 1/4 cup Great Lakes Gelatin® Beef or Pork Gelatin powder
  • 1 egg
  • 1 to 2 tps. of water
  • 2 medium cooked sweet potatoes (remove the skins after cooking)

Directions

Preheat the oven to 350-degrees.

In a medium bowl, mix all the ingredients together to form a dough. Form the dough into 1" balls, place the treats on a baking sheet and flatten each one with the back of a spoon.

Bake for approximately 20 minutes in a 350-degree oven. Let the treats cool, then store them in the refrigerator. They'll stay fresh in an air-tight container for several weeks. If you prefer, double the batch and freeze the second batch.

 

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Pretty Fluffy's No Bake Coconut Dog Treats

Ingredients

  • 1/3 cup coconut oil,
  • 2 1/2 cups rolled oats
  • 1/4 Cup Great Lakes Gelatin® Collagen Hydrolysate
  • 2 to 3 tbsp. of peanut butter
  • 1/3 cup shredded coconut.

Directions

These tasty treats only take minutes to make. Mix the first four ingredients well. Form the mixture into bite-size pieces and roll them in the shredded coconut.

Put the treats on tray lined with parchment paper and refrigerate them for 30 minutes before offering one to your dog. Store in an airtight container in the refrigerator.







 

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