Lime Jell-O’s popularity is goin’ down
Utah has the notoriety of http://genericviagra4sexlife.com/ consuming the most Jell-O in North America and for all I know, probably in the world. In the Beehive State ‘Go Green’ doesn’t mean just protect the environment; it also means have a bowl of the most popular gelatin flavor, lime. My recipe collection has a dozen or two gelatin recipes masquerading as a salad or decadent wiggly desserts. My gelatin recipes cards though, http://canadianpharmacy-drugstorerx.com/ are pristine, not dog-eared and sticky from use. I’ll admit to making a few gelatin salads 30-40 years ago but the stuff doesn’t wiggle its way onto my menus anymore.
Fruit Juice Gelly, on the other hand, is something I really love. Jiggly and soft serve, they’re made from fruit juice or nectar and fruit. With no artificial flavors, no synthetic dyes, and no added sugar, these little jars of fruit gems are refreshing and light. Serve with lunch or dinner or as a snack, treat or light cialis dose maximale dessert. Fruit Juice Gelly’s are the real jewels, not fake knock-offs full of sugar and dye.
2011 AniversaRecipe – Asian Sesame Salad
Recipe: Fruit Juice Gelly
Prep Time: 3 Minutes | Inactive Time: 4 Hours | Cook Time: 5 Minutes | Yield: 6 Servings | Level: Easy
- 2 cups bottled fruit juice or nectar
- 1 pkg unflavored gelatin (about 2 teaspoons)
- 1/2 – 1 cup fresh or canned fruit
1 Place fruit juice or nectar in a small sauce pan. Sprinkle in the gelatin and whisk to combine. Let stand for 5 minutes.
2 Place the sauce pan on medium high heat. Cook and stir until the gelatin is completely dissolved, about 3-5 minutes. It does not need to boil. Remove from heat and let cool for about 5 minutes.
3 Pour into six half cup jars or containers. Refrigerate until the juice begins to thicken.
4 Place pieces of fruit in and on the top of the jelly, decorating as desired. Place back into the fridge and allow to set for 4 hours or overnight. See combination suggestions in the ‘Information’ section under ‘Applications’.
Fruit juice yields gelly that is transparent or opaque and very smooth. Fruit nectar yields gelly that has soft pulpy texture, my favorite.
For individual servings, use small canning jars, recycled sauce and condiment jars or airtight plastic containers.
For family-style serving, place gelly in one medium bowl or oblong dish then add the fruit.
Fruit can be placed in the gelly after it has cooled but has not begun to thicken. It will sink creating a bottom layer of fruit with gelly on the top.
Reduce or increase the gelatin to make fruit juice the thickness you desire.
Pineapple, Mango, Kiwi and Ginger have enzymes that break down the gelatin. Either use these fruits canned or first cook them for about 5 minutes.
Here are some suggested combinations:
- Pear Nectar with sliced canned peaches and fresh blueberries.
- Guava Nectar with canned pineapple chunks, sliced bananas and maraschino cherry.
- White Grape Juice with fresh red grapes.
- CranApple Juice with canned pear halves.
- Orange Juice with canned mandarin oranges.
- Guava Nectar with strawberries, blueberries and raspberries.
- Apricot Nectar with canned apricot halves.
- Apple Juice 20mg cialis vs 100mg viagra with a dash cialisonline-lowprice.com of cinnamon and canned pear slices.
Try other combinations and have some fun with colors and juices.
Double the gelatin to make fruit juice ‘Wiggles’.
- Exchange bottled fruit juice for reconstituted frozen juice.
- Exchange fresh or canned fruit for frozen fruit which has been defrosted and drained.
Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: July 13, 2012