HEALTHY AND EASY SNACK: HOMEMADE FRUTTOLO
Who doesn’t remember the magic of Fruttolo? That creamy and fruity snack that would disappear in a flash when we were kids and made us feel indulgent without any guilt. If you were crazy about it and are looking for a way to relive those authentic flavors, I have a surprise for you: you can make homemade Fruttolo with just a few simple ingredients, achieving a result that truly tastes and is just as irresistibly creamy as the original version.
This recipe is a real “memory unlock” for those nostalgic for the ’80s and ’90s, but it’s also a perfect solution for today’s parents who want to offer their children a genuine snack, without artificial colors, preservatives, or unknown thickeners. All you need is some fresh fruit to your liking (strawberries are a timeless classic!), a good spreadable cheese, and, if desired, a touch of powdered sugar to get a velvety and fragrant cream.
The beauty of homemade Fruttolo lies in its extreme ease of preparation. Once you’ve chosen the ingredients, a food processor or immersion blender will do most of the work, turning a few elements into a delicious snack ready in no time. It’s a winning idea not only for children but also for adults looking for a fresh, light, and incredibly satisfying snack. Get ready to rediscover the taste of simplicity and bring an evergreen classic to the table, with the awareness that you’ve created it with your own hands!
If you are strawberry lovers, don’t miss these recipes:
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 45 Minutes
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Energy 293.19 (Kcal)
- Carbohydrates 13.82 (g) of which sugars 12.23 (g)
- Proteins 7.67 (g)
- Fat 23.40 (g) of which saturated 0.01 (g)of which unsaturated 0.10 (g)
- Fibers 1.00 (g)
- Sodium 248.20 (mg)
Indicative values for a portion of 4 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3.5 oz strawberries (or other fruit)
- 5.3 oz cream cheese
- 1 sheet gelatin sheets
- 0.7 oz powdered sugar (optional)
Tools
- Food scale
- Bowl
- Electric whisk
Homemade Fruttolo Recipe Procedure
Soak the gelatin sheet in a bowl with cold water for about 10 minutes to soften it. Meanwhile, thoroughly wash the strawberries, remove the stems, and cut them into pieces. Transfer the chopped strawberries to a deep bowl or the cup of an immersion blender. Add the cream cheese and, if using, the powdered sugar. Blend everything with an immersion blender until you get a smooth and homogeneous cream.
Transfer the strawberry and cheese cream to a saucepan. Heat the mixture over low heat, stirring constantly, until it is hot but without reaching a boil. Turn off the heat. Squeeze the softened gelatin sheet to remove excess water and immediately add it to the hot mixture in the saucepan. Stir energetically and quickly to completely dissolve the gelatin, ensuring there are no lumps.
Distribute the homemade Fruttolo mixture into single-serving cups or small glass jars. Let it cool completely at room temperature, then refrigerate for at least 1 hour, or until the mixture is fully set and has reached the desired consistency. Take the Fruttolo out of the refrigerator a few minutes before enjoying it, so it regains its proper creaminess. Decorate as desired with fresh fruit pieces or a few mint leaves.
NOTES Ingredients and Substitutions
Fruit: The choice of fruit is crucial for the final flavor. Strawberries are a classic, but you can use bananas, peaches, apricots, mixed berries, or even combinations like apples and pears. Make sure the fruit is well ripe for a sweeter and more intense flavor.
Cream Cheese: This is the creamy base of the Fruttolo. You can use a cheese like Philadelphia for a more neutral taste and dense consistency, or ricotta for a more delicate and light touch (make sure to drain it well). Robiola is also a great alternative.
Gelatin Sheets: Gelatin is essential for giving Fruttolo its characteristic creamy but stable texture. If you don’t have gelatin sheets (about 2 g), you can use 1 g of powdered gelatin, hydrating it in 5 ml of cold water for 5 minutes, then dissolving it in the warm mixture. For a vegan/vegetarian version: You can substitute gelatin with agar agar powder. For these doses, about 0.5-1 gram of agar agar (always check the instructions on the package) should be enough. Agar agar must be dissolved in a small part of the mixture brought to a boil for a minute before being added to the rest of the ingredients.
Powdered Sugar: It is optional, and the amount depends on the sweetness of the fruit and your personal taste. You can omit it if the fruit is very ripe or if you prefer a less sweet taste.
BLENDER VERSION HOMEMADE FRUTTOLO
INGREDIENTS for 2 servings: 50 g of fruit, 50 g of Philadelphia, 10 g of powdered sugar, a few drops of lemon juice
PREPARATION: Put the fruit pieces with a few drops of lemon juice in the blender glass and blend for 5 sec at speed 5. Add the cream cheese and sugar and mix for 10 sec at speed 3-4. Depending on your taste, you can increase the fruit and decrease the cheese or vice versa.
STORAGE
The Homemade Fruttolo can be stored in the refrigerator, well covered with plastic wrap or in airtight jars, for a maximum of 3-4 days. Since it is made of fresh fruit and cheese, it is advisable to consume it within a few days to guarantee its freshness and optimal taste. It is not suitable for freezing, as the texture may change.
Recipe Alternatives and Variants
The homemade Fruttolo recipe lends itself to endless customizations:
Fruit Variants: Strawberry and Banana Fruttolo: Use 50 g of strawberries and 50 g of (well ripe) banana instead of 100 g of just strawberries. The banana will give a denser and sweeter consistency.
Mixed Berry Fruttolo: Use 100 g of mixed berries (even frozen, thaw them first) for a more tangy flavor and vibrant color.
Peach/Apricot Fruttolo: Use 100 g of yellow-fleshed fruit, maybe with a hint of vanilla to enhance the flavor.
Without Added Sugar: If you use very sweet and ripe fruit, you can completely omit the powdered sugar for an even healthier version.
Vanilla Addition: A teaspoon of vanilla extract can enhance the flavor of the fruit and cheese.
With Biscuit Base (for a more complete dessert): If you want to turn it into a mini-dessert, you can create a crumbled biscuit base (like digestive) and melted butter, pressing it on the bottom of the jars before pouring the Fruttolo.
Origins and History of “Fruttolo” and Similar Snacks
“Fruttolo” is a brand name for a food product based on fresh cheese and fruit, particularly popular in Italy since the 1980s as a snack for kids. Its success has generated an entire category of similar products, often called “fresh fruit cheese” or “creamy yogurt”.
The idea of combining fresh cheese (often quark or creamy cheeses like robiola) with fruit and sugar has roots in various European culinary traditions, where fresh dairy was often consumed with sweet additions. The industrial version of Fruttolo has capitalized on this winning combination, offering a convenient, delicious, and perceived as healthy product for kids.
The “homemade Fruttolo” recipe comes from the desire to recreate that nostalgic taste more genuinely, controlling the ingredients and avoiding additives, in line with current trends towards more conscious and natural eating. It is a perfect example of how industrial products can inspire delicious and simple homemade preparations.
FAQ (Questions and Answers)
Can I use frozen fruit to make Fruttolo?
Yes, you can use frozen fruit. Make sure to fully thaw it before blending it with the spreadable cheese. It might release a bit more water, so if the mixture seems too liquid after blending, you can cook it over the stove for a few more minutes (always without boiling) to thicken it slightly before adding the gelatin.
How much sugar should I use? Can I use different sweeteners?
The amount of powdered sugar (20 g) is a suggestion and can be adjusted based on the natural sweetness of the fruit you use and your personal taste. If the fruit is very ripe, you might not need to add sugar. You can substitute powdered sugar with natural sweeteners like honey (add it to the saucepan when heating the mixture) or maple syrup, adjusting the doses based on their sweetening power. For a version without added sugars, you can use stevia or erythritol, always following the manufacturer’s dosage instructions.
Why doesn’t my Fruttolo set or remains too liquid?
If the Fruttolo doesn’t set well, the two most common reasons are: the gelatin didn’t dissolve completely or the amount of gelatin is insufficient for the amount of liquids. Make sure to squeeze the gelatin well and mix it quickly into the well-heated (but not boiling) mixture until it is fully dissolved. If you used agar agar, check the instructions on the package, as the doses and boiling times are crucial for its activation. A rest in the fridge for at least 1 hour is essential; if it’s still liquid after this time, leave it in the fridge longer.
