Jelly in the kid's menu

As soon as the kid celebrates his first birthday, desserts in the form of jelly can be introduced into his diet. The main thing is to choose the right ingredients and observe the rules of cooking this, of course, a healthy dish. To each his own

For babies from 1 to 3 years, thickeners of plant origin - agar-agar and pectin - are better to use. Dishes cooked on their basis, less often cause food poisoning than dishes where gelatin is present. Agar-agar is obtained from red and brown algae, which are rich in iodine. In the production of agar-agar, they are preserved in full. Pectin, which is "extracted" mainly from apples and citrus, helps to remove harmful substances from the body and improves intestinal motility.

For older children, jelly can be done with the use of gelatin - a product of processing connective tissues of animals. The gelatin contains the amino acids necessary for the growth and development of the baby, for example, the essential amino acid glycine, which has a beneficial effect on mental activity, and the mucopolysaccharides needed to strengthen the ligaments and normal joint function.

Useful dessert

Vegetable thickeners, as a rule, are used in the industrial production of products of children's and dietary nutrition. Compared with gelatin, agar-agar and pectin are more expensive, so jelly is prepared with gelatin at home. One part of gelatin is poured into 8 parts of cooled boiled water and left for 1-1.5 hours. Then mix until the gelatin is completely dissolved, add berry or fruit juice and stir again. Filter and then bring to a boil. After that, the hot jelly is poured into portion molds and cooled at a temperature of 2-8 ° C for 1.5-2 hours, until the jelly is completely solidified. Before serving the dessert on the table, the jelly molds for 2/3 are immersed for a few seconds in hot water, shaken slightly, placed in a bowl or saucer and served on a table. Keep the berry jelly only in the refrigerator, and no longer than 3 hours.

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