No-Added-Sugar Berry Marshmallow Cubes
No-Added-Sugar Berry Marshmallow Cubes are a fresh take on a nostalgic homemade treat, blending the airy texture of classic marshmallows with the bright flavor of real berries.
While traditional marshmallows rely on plenty of sugar, this version lets naturally sweet fruit take center stage for a lighter, fruit-forward bite. Soft, pillowy, and melt-in-your-mouth, each cube bursts with fresh berry flavor and a hint of natural tartness that keeps every bite balanced.
Berry puree gives these marshmallows their beautiful color, while gelatin creates their signature fluffy texture. Rich in antioxidants, vitamins, and natural fruit goodness, they're a more wholesome way to satisfy a sweet craving.
They're perfect for afternoon snacks, lunchboxes, summer gatherings, or a simple guilt-free dessert. Easy to make and wonderfully refreshing, these colorful marshmallow cubes prove that you don't need added sugar to create a treat that's fun, flavorful, and irresistibly satisfying.
Instructions
25 stepsTo Prepare the Gelatin
Gather your required ingredients.
Soak the gelatin sheets in a bowl of cold water for 5–10 minutes, until soft.
Once softened, squeeze out the excess water and set aside.
To Make the Berry Puree
Place the frozen berries and water in a blender.
Blend until smooth.
You should have approximately 500 g of berry liquid.
Transfer the berry puree to a saucepan.
To Dissolve the Gelatin
Warm the berry puree over medium-low heat.
Heat until the mixture is hot, but do not boil it strongly.
Remove from the heat.
Add the soaked gelatin sheets and mix until fully dissolved.
Let the mixture cool slightly until it is warm but not hot.
To Whip
Transfer the berry gelatin mixture to the bowl of a stand mixer or a large mixing bowl.
Whip on high speed for 8–12 minutes, until the mixture becomes lighter, fluffier, and slightly increased in volume.
The texture should look airy and softly whipped, but still pourable.
To Set
Line a 20 × 20 cm square mold with plastic film.
Optionally, dust the base lightly with cornstarch or tapioca starch.
Pour the whipped berry mixture into the mold.
Smooth the surface gently.
Sprinkle chopped dehydrated strawberries on top.
Refrigerate overnight, until fully set.
To Cut
Remove the set marshmallow slab from the mold.
Dust the surface lightly with starch if needed.
Cut into 25 cubes.
Serve chilled.
Recipe Notes
Texture & Technical Notes:
- Because this recipe has no added sugar, the texture will be softer and less elastic than classic marshmallow.
- The cubes will feel more like whipped berry jelly or mousse-style marshmallows.
- Do not boil the gelatin after adding it, as this can weaken its setting power.
- Let the berry mixture cool slightly before whipping. If it is too hot, it will not whip properly.
- The mixture should be whipped until lighter in color and slightly aerated, but it will not become as thick as traditional sugar-based marshmallow.
- Keep the cubes chilled for the best texture.
Storage:
- Store the berry marshmallow cubes in an airtight container in the refrigerator for up to 3–4 days.
- Keep them chilled until serving, as they are delicate at room temperature.
- Freezing is not recommended, as the texture may become watery after thawing.
