Mello Jello Burrito Hand Pies Recipes

KEY LIME PIE - LOW CARB VERSION

Steps:

• In a medium bowl, mix together 1 cup ground pecans, butter, 2 packets sweetener, and 1/2 teaspoon coconut extract. Press firmly into bottom and up sides of an 8 inch pie plate; refrigerate until firm.
• In a small bowl, whip the heavy cream with 2 packets sweetener until soft peaks form. Set aside.
• In a large bowl with high sides, mix the gelatin with boiling water until all the gelatin has dissolved. Then stir in the cold water. With an electric mixer, slowly beat in the cream cheese. After all cream cheese is added, stir in remaining 1/2 teaspoon coconut extract, and beat at high speed until smooth. Carefully fold in the whipped cream. Use a spatula to scrape mixture into the pie pan and spread around. Sprinkle remaining 2 tablespoons ground nuts on top. Refrigerate several hours or overnight to allow gelatin to set thoroughly.

FRESH STRAWBERRY PIE I

Steps:

• In a saucepan, mix together the sugar and corn starch; make sure to blend corn starch in completely. Add boiling water, and cook over medium heat until mixture thickens. Remove from heat. Add gelatin mix, and stir until smooth. Let mixture cool to room temperature.
• Place strawberries in baked pie shells; position berries with points facing up. Pour cooled gel mixture over strawberries.
• Refrigerate until set. Serve with whipped cream, if desired.

MELLO JELLO BURRITO HAND PIES

Steps:

• When water comes to a boil, use a wire whisk to combine the cornstarch thoroughly with the half cup of cold water. Whisk the cornstarch mixture into the boiling water slowly until it begins to thicken. Cook while stirring for one more minute so it comes to its full 'bloom'.
• Remove pan from heat.
• Do not return it to the stove for these next steps.
• Add a pinch of salt.
• Whisk in one eight serving package of red Jello for two minutes.
• Mix cinnamon with sweetener and add mixture to the pot and whisk for another thirty seconds.
• Pour in the ½ cup of wine and whisk until well blended.
• Dump the fruit cocktail into the pot and mix with a large spoon until well blended.
• Refrigerate in a covered bowl for six hours or over night.
• To assemble burritos:.
• Take a large flour tortilla for each serving.
• Measure about one third to one half cup of the gelatin mixture and place it in the tortilla and roll it up like a regular burrito, with the ends closed well.
• Toast seam side down on rack in a toaster oven on 'medium toast' (make sure your burrito is well sealed so it does not leak. put foil on rack underneath just in case it does). For extra flavor, you can spray the top of the burrito with spray margarine if you want.
• Allow burrito to stay in toaster after the signal bell for at least ten minutes. The filling will finish heating and become like-pie filling.
• If it is not brown enough to suit you, heat it on low one more time and remove when desired color/crispness is reached.
• You can do this in your regular oven if you want or if you are doing several burritos but you will have to experiment with your oven to find the right temp and timing for them. I suggest 350°-375°.
• This is so much better than a pop-tart for breakfast and the wine makes the filling taste elegant.
• Amazing Variations:.
• try using canned pineapple chunks or crushed pineapple or diced pears or peaches with orange, lemon or lime Jello. Substitute White Zin for the red wine in the recipe.
• You get the idea. Be creative. Choose juice or water packed fruits instead of syrups for lower calories.
• Extra Special Burritos :).
• Before assembling burritos, spread one tablespoon of low fat cream cheese on the bottom third of the tortilla. Then spread one teaspoon of reduced fat peanut butter on top of the cream cheese. Add Jello mixture as instructed above and roll into burrito. ***The kids will love this low-cal treat for a after school snack.
• ***(There is not enough wine by volume in this recipe to be a problem for serving it to the children, however, you can substitute a half of a cup of water (or try cranberry juice for the red wine or white grape juice for the white wine). Yum!