FRUIT JELLO CUPS
I'd like to preface this recipe by saying that I am posting Recipe #249803 too. I prefer it even though we are not vegans, but certainly gelatin is easier to find than the ingredient used to 'set' in the vegan recipe. I make either recipe depending upon what I have available to substitute for the store bought fruit Jello cups. It's easy and much more affordable. I like to use those mini-ziplock containers with the lid because they are perfect in size and can stack in the fridge. You could also save a few pudding, jello or applesauce containers and just use foil to cover. You will need 8 for this recipe. This recipe is easy enough that the kids can help too (just take care with the boiling liquid) and each cup has two servings of fruit! For my bigger kids (4 and older)I like to drop my soft gummy vitamin(s) in before setting in fridge to gel. My kids call them the "treats" in the middle! You can customize this for smaller kids by pureeing the fruit (puree the vitamin too!) before adding to the cups. I love being sneaky!
Provided by Caryn Dalton
Categories Lunch/Snacks
Time 1h8m
Yield 7 individual cups, 7 serving(s)
Number Of Ingredients 8
Steps:
- If using fresh fruit, clean and peel hard skinned fruits (apples, bananas, pears, oranges, etc, melons, etc) and cut into small chunks. Use your choice of anti-browning agent and sprinkle, then toss to coat well the cut fruit. Set aside.
- Boil fruit juice and sugar in a microwave safe container in the microwave until boiling. don't allow to much liquid to be lost to steam. Cover in microwave if you can. Stir well, making sure all sugar has dissolved. If using Splenda, do not add at this point.
- Meanwhile, open can of fruit and drain juices into a separate medium sized non metal bowl.
- Pour drained juices into a measuring cup, add Splenda and fill to 1 cup mark with fruit juice of your choice (remember, no real pineapple or kiwi juice.artificial flavoring is ok).
- In the non metal bowl you already used, pour boiling fruit juice mixture and sprinkle gelatin in slowly while stirring until gelatin is dissolved.
- Line up your cups and pour mixture to about half (using the cups I mentioned above). When all mixture is poured in, add 1 tiny drop to each container you want to color and mix with a spoon. The extreme colors are very bright/dark and I think the pink and green/yellow turn out the prettiest with the fruit. Don't use big drops or you wont be able to see the fruit as well. Sometimes I split one drop between two by putting one drop in one container and then pouring the mixture back and forth in the separate containers till desired color is achieved. The regular food coloring has nice Christmas colors. The kids love this part!
- After you are happy with your colors, add about 2 TB of the chunked fruit to your cups. It will sink to the bottom and raise the level of the gelatin to within 1/4" of the top.
- Cover and chill about 1 hour.
- Feel free to use different kinds of juice and fruit. Each container has about 2 servings of fruit. This makes a firm set.if you prefer a softer set, add 1/8 cup more cold fruit juice.
Nutrition Facts : Calories 62.7, Fat 0.1, Sodium 5.6, Carbohydrate 13.8, Fiber 1.1, Protein 2.5
EASY FRUIT-JUICE GELATIN
Skip artificially flavored gelatin in favor of this super-simple homemade version using any fruit juice you like.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 2
Steps:
- Place 1 cup juice in a glass bowl. Sprinkle with gelatin. Meanwhile, bring remaining 3 cups juice to a boil. Pour boiling juice over gelatin-juice mixture, and stir until gelatin dissolves completely. Pour into 5-ounce juice glasses, which make great single servings. Refrigerate until firm, about 4 hours.
FRUIT-COCKTAIL GELATIN CUPS
Steps:
- If using a vanilla bean, split in half and scrape seeds out. Reserve all. In a medium saucepan, bring the water, sugar, and vanilla bean pod and seeds or extract to a boil. Lower the heat and simmer.
- Drop in the pear and pineapple and poach for 4 minutes. Remove with a slotted spoon and set aside.
- Drop in peach and nectarine, and poach for 2 minutes. Remove with a slotted spoon and set aside.
- Drop in grapes and orange segments, and poach for 1 minute. Remove with a slotted spoon and set aside. Drop in cherries, and poach for 2 minutes. Remove with a slotted spoon and set aside. Since they will discolor the syrup, always do them last.
- When you have finished, put all of the fruit back in the syrup and set aside to cool down. Once cool strain the fruit and reserve. The syrup can be saved for another use.
- Mango may be added raw.
- Prepare your favorite gelatin: In large bowl, soften gelatin by stirring it into 1/2 cup apple juice. Set aside.
- In small saucepan, bring the remaining 3 1/2 cups of apple juice and the sugar to a boil. Boil until the crystals have dissolved, about 1 minute. Pour it over the gelatin and stir to dissolve.
- Stir in the reserved fruits and pour into 6-ounce footed cups. Chill several hours until set.
JELL-O® WITH FRUIT MOLD
Impress your friends with our JELL-O® with Fruit Mold dessert! Prep for this tasty Healthy Living JELL-O® with Fruit Mold dessert takes only 15 minutes.
Provided by My Food and Family
Categories Home
Time 5h45m
Yield Makes 12 servings, 1/2 cup each.
Number Of Ingredients 6
Steps:
- Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/4 hours or until slightly thickened. Remove 1-1/2 cups of the gelatin; let stand at room temperature.
- Stir fruit into remaining gelatin. Spoon into 6-cup mold sprayed with cooking spray. Refrigerate 15 min. or until set but not firm. (Gelatin should stick to finger when touched and should mound.)
- Add COOL WHIP to reserved gelatin; stir with whisk until well blended. Spoon over gelatin layer in mold. Refrigerate 4 hours or until firm. Unmold just before serving.
Nutrition Facts : Calories 35, Fat 1 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 30 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0.6898 g
VEGAN FRUIT JELLO CUPS
I have a recipe posted for Fruit Jello Cups that does not use the vegan setting agent if you are fine with using gelatin. See Recipe #249801. I just like the vegan version better because I am more comfortable with Agar" (also called "agar-agar")-as the setting agent. I think it sets better than gelatine too but it does take a lot longer to set. Other than the sub with the Jello (and it's necessary prep), this recipe is exactly like my other one. I substitute this recipe for the store bought fruit Jello cups. It's easy and much more affordable. I like to use those mini-ziplock containers with the lid because they are perfect in size and can stack in the fridge. You could also save a few pudding, Jello or applesauce containers and just use foil to cover. You will need 7 for this recipe. This recipe is easy enough that the kids can help too (just take care with the boiling liquid) and each cup has two servings of fruit! For my bigger kids (4 and older)I like to drop my soft gummy vitamin(s) in before setting in fridge to gel. My kids call them the "treats" in the middle! You can customize this for smaller kids by pureeing the fruit (puree the vitamin too!) before adding to the cups. I love being sneaky!
Provided by Caryn Dalton
Categories Lunch/Snacks
Time 3h10m
Yield 7 individual cups, 7 serving(s)
Number Of Ingredients 7
Steps:
- If using fresh fruit, clean and peel hard skinned fruits (apples, pears, oranges, etc, melons, etc) and cut into small chunks. Use your choice of anti-browning agent and sprinkle, then toss to coat well the cut fruit. Set aside.
- In a medium saucepan, add 2 cups fruit juice, agar and sugar together. Stir well and bring to a boil, reduce the heat, and simmer, stirring often, for 5 minutes or until both the agar and sugar have dissolved. If using Splenda, cool mixture a bit before adding. Don't allow Splenda to boil because the texture changes and will affect the finished Jello.
- Open can of fruit and drain.
- Line up your cups and pour mixture to about half (using the cups I mentioned above). When all mixture is poured in, add 1 tiny drop to each container you want to color and mix with a spoon. The extreme colors are very bright/dark and I think the pink and green/yellow turn out the prettiest with the fruit. Don't use big drops or you wont be able to see the fruit as well. Sometimes I split one drop between two by putting one drop in one container and then pouring the mixture back and forth in the separate containers till desired color is achieved. The regular food coloring has nice Christmas colors. The kids love this part!
- After you are happy with your colors, add about 2 TB of the chunked fruit to your cups. It will sink to the bottom and raise the level of the gelatin to within 1/4" of the top.
- Cover and chill about 2-4 hours or until soft set.
- Feel free to use different kinds of juice and fruit. Each container has about 2 servings of fruit.
Nutrition Facts : Calories 69.9, Fat 0.1, Sodium 1.7, Carbohydrate 17.4, Fiber 1.1, Sugar 3.6, Protein 0.8
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- Place paper liners into 6 cups of a standard muffin tin. Evenly divide the yogurt mixture into the paper liners and place the muffin tin in your refrigerator. Chill for at least one hour. When ready to serve, remove the paper liners and top each cup with two tablespoons of whipped topping.
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- Prepare both Jello flavors (in separate containers) according to the directions on the box. Before refrigerating, divide each color into 3 individual cups or bowls. Place them into the refrigerator for 1/2 hour.
- Remove the cups from the refrigerator and add about half of the sliced fruit (I put the blueberries in the Strawberry Jello and the strawberries in the Berry Blue Jello). Put them back in the refrigerator for the remaining time on the box (should be around 4 hours total).
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- For each packet of jello, prepare using 1 cup of boiling water and 1 cup of cold water. You can easily double this recipe - for example if you only wanted to use strawberry jello, you can prepare both boxes of jello at one time in the small bowl, just double the amount of water added.
- Pour the jello powder into a mixing bowl. Add in 1 cup of boiling water, and stir for 1-2 to dissolve the mixture. Add in 1 cup of cold water, and stir to combine. Evenly divide the jello mixture among the glasses or cups. I chose to fill my glasses halfway full. If you’re using strawberry jello, place chopped strawberry pieces in each glass. If you’re using berry blue jello, place blueberries in each glass.
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- Next measure the gelatin and slowly stir adding it to the pot. Make sure the gelatin has been dissolved in the juice while the juice is still cool. I have tried letting it heat up then pour in the gelatin and I always get lumps of gelatin that need to be dissolved. It is much easier to dissolve while the liquid is cool. Trust me.
- Heat the mixture just until it starts to boil. You will start to see little tiny bubbles coming up. That is when you know to turn off the heat.
- Have your molds or cups ready to pour the fruit juice gelatin into. Then simply set inside your refridgerator and wait. This is a recipe that is good to make at night, so it will be ready the next day.
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- Place the water, lemon juice, semi-defrosted strawberries, and honey in a blender jar. Blend the ingredients until they are completely smooth. Pour the mixture into a saucepan.
- Over medium heat, warm the strawberry mixture until it's hot to touch. It doesn't need to boil, but it should be hot! Add the gelatin, and whisk to dissolve. If there are any clumps of gelatin that remain in the strawberry mixture, remove them and add a pinch of gelatin to compensate.
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