4 c. 100% apple juice, clear variety, not unfiltered, or 100% percent white grape juice
4 packets unflavored gelatin
6 Swedish Fish or Gummy Fish
Pour 1 cup of the juice into a medium metal mixing bowl. Sprinkle on the gelatin and set aside to soften. Bring the remaining 3 cups of juice to a boil. Pour the hot juice slowly into the softened gelatin, stirring until it is completely dissolved, 1 minute. Refrigerate the gelatin until a thin film clings to the sides of the bowl when stirred, about 45 minutes.
Rinse a glass 8x6x2-inch baking dish with cold water and pour the thickened gelatin into it. If the gelatin has begun to set, spread it out as evenly as possible. One at a time, holding the fish upside down, push them into the gelatin so they look like they are swimming. Place them far enough apart to cut 6 blocks, each containing a fish. Refrigerate the gelatin until very firm, 3 to 4 hours.
To unmold, hold the dish in a pan of hot water for 1 minute, or until the gelatin releases when you bounce the pan. Invert the pan over a plate so the gelatin drops onto it. With a sharp knife, cut the gelatin into 6 blocks, including one fish in each. The blocks are best served the day they are made as the fish start to get gooey after 12 hours.
90 calories, 0 g fat (0g saturated fat), 19 g carbohydrate, 3 g protein, 0 g dietary fiber, 10 mg sodium.