CREAMY JELL-O MOSAIC DESSERT
Cubes of rainbow-hued gelatin give this cool and refreshing dessert its mosaic-style appeal. Prepare for awed silence as you place it on the potluck table.
Provided by My Food and Family
Categories Home
Time 4h25m
Yield 24 servings
Number Of Ingredients 10
Steps:
- Add 1 cup boiling water to each flavor of fruit gelatin mix in separate bowls; stir 2 min. until completely dissolved. Pour each flavor of gelatin into separate 8x4-inch loaf pan sprayed with cooking spray. Refrigerate 2 hours or until firm.
- Meanwhile, stir unflavored gelatine into 1-1/2 cups milk; let stand 5 min. or until gelatine is softened. Bring 2 cups of the remaining milk just to boil in large saucepan on medium heat. Add sugar and unflavored gelatin mixture; cook and stir 3 to 5 min. or until sugar is dissolved. Remove from heat; cool 5 min. Add sour cream, vanilla and remaining milk; whisk until blended. Refrigerate 30 min. or until cooled but not firm.
- Cut flavored gelatin into 1/2-inch cubes; place in 12-cup mold sprayed with cooking spray. Pour milk mixture over gelatin cubes. Refrigerate 2 hours or until gelatin is firm. Unmold before serving.
Nutrition Facts : Calories 180, Fat 3.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 15 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g
MOSAIC JELL-O
Put JELL-O back on the menu with the Mosaic JELL-O recipe from My Food and Family! This Mosaic JELL-O is made with strawberry, lemon and orange-flavored gelatin and evaporated milk to create a delicious creamy sweetened fruit flavor.
Provided by My Food and Family
Categories Home
Time 4h20m
Yield 16 servings
Number Of Ingredients 5
Steps:
- Bring 4-1/2 cups water to boil. Dissolve strawberry, orange and 1 pkg. lemon gelatin mix each in 1-1/2 cups boiling water in separate bowls. Pour each flavor gelatin into separate 8-inch square pan. Refrigerate 40 min. or until firm. Cut into 1/2-inch cubes; refrigerate until ready to use.
- Bring remaining water to boil. Add to remaining lemon gelatin mixes; stir until dissolved. Stir in evaporated milk. Pour into 12-cup fluted tube pan or gelatin mold sprayed with cooking spray. Refrigerate 30 min.
- Add gelatin cubes to gelatin in pan; stir gently. Refrigerate 2 hours or until firm. Unmold before serving.
Nutrition Facts : Calories 130, Fat 1.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
GELATINA DE MOSAICO
This recipe for mosaic jello uses gelatina de leche as a base in which colorful cubes of three other gelatin flavors are suspended.
Provided by Esteban Castillo
Categories Dessert
Yield Serves 16-20
Number Of Ingredients 8
Steps:
- Lightly coat three 8-inch square pans and one 9 × 13-inch baking pan with cooking spray.
- In three separate bowls, mix each package of flavored gelatin with 2 cups boiling water. Pour each into its own greased square pan. Refrigerate for 1 hour.
- After the jellos have been in the fridge for 30 minutes, make the milk gelatin. In a 3-quart saucepan, mix the gelatin into 1 cup water. Set aside for about 5 minutes so the gelatin can bloom. Set the saucepan over medium-low heat and stir occasionally until the gelatin has dissolved. Add the whole milk and heat to just under a simmer. Add the cinnamon stick, remove from the heat, and let the mixture steep for 30 minutes.
- Remove the cinnamon stick and whisk in the condensed milk, half-and- half, and vanilla extract. Set aside while you prep the colored gelatins.
- Remove the colored gelatins from the refrigerator and cut each flavor into 1-inch cubes. Evenly spread out and mix each flavor in the 9 × 13-inch pan. Pour the milk jello over the cubes.
- Refrigerate until set and firm, 2 to 3 hours.
- When you're ready to serve, invert the gelatina onto a cutting board, cut into 3- to 4-inch cubes, and place on a serving platter.
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