BROKEN GLASS JELLO
Broken Glass Jello looks so impressive, but is really easy to make! This classic make-ahead dessert is always a hit at holidays and potlucks.
Provided by Amy
Categories Dessert
Time 12h15m
Number Of Ingredients 5
Steps:
- Dissolve each box of jello into its own individual container, using 1 cup of boiling water per flavor (no more than 1-inch deep.) Chill until solid, about 3 hours or overnight.
- Once solid, cut each of the different flavors into small square cubes.
- Using a 9×13 glass dish, gently mix the cubes together in an even layer (being very careful not to break or tear them.)
- In a medium-sized bowl, dissolve 2 envelopes of unflavored gelatin in 2 cups of hot water. Let the hot mixture cool slightly and then whisk in the sweetened condensed milk.
- Let mixture cool to the touch (If it's too warm, it could melt the Jello cubes.) Then evenly pour the mixture over the cubes of Jello.
- Chill in the refrigerator overnight.
- Cut into squares and serve.
Nutrition Facts : Calories 54 kcal, Carbohydrate 9 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 6 mg, Sodium 25 mg, Sugar 9 g, ServingSize 1 serving
MILK JELLY LIKE YOUR NAN USED TO MAKE....
This milk jelly is exactly what my Nana used to make for us when I was little.
Provided by Cass
Time 3h30m2S
Number Of Ingredients 2
Steps:
- Use 1/4 pint boiling water to dissolve your jelly cubes in a measuring jug.
- Leave the liquid to cool - if it's still warm when you add the milk then it will more than likely curdle and the jelly won't completely dissolve. You can see in the photo of this attempt that there are a few coloured flecks in the milk jelly which is because I was impatient when I was adding the milk. It doesn't impact the taste but it doesn't look as pretty.
- Once it's cool, top up the liquid using milk to the 1 pint level.
- Pour it into your chosen mould - I have an amazing mould that I bought from the charity shop but you can use any mould. I cant find the large version of the mould I use but I have linked some mini versions below.
- Leave to set in the fridge - this depends on the size of the mould you're using but it does take less time than normal jelly.
RAINBOW GELATIN CUBES
Steps:
- In a small bowl, combine 1 package flavored gelatin and 1 envelope unflavored gelatin. Stir in 1 cup boiling water until dissolved. Pour into a 13x9-in. dish coated with cooking spray; refrigerate until set but not firm, about 20 minutes., In small bowl, combine the condensed milk and 1 cup boiling water. In another bowl, sprinkle 2 envelopes unflavored gelatin over cold water; let stand for 1 minute. Stir in 3/4 cup boiling water. Add to milk mixture. Spoon 1 cup creamy gelatin mixture over the first flavored gelatin layer. Refrigerate until set but not firm, about 25 minutes., Repeat from beginning of recipe twice, alternating flavored gelatin with creamy gelatin layers. Chill each layer until set but not firm before spooning next layer on top. Make final flavored gelatin layer; spoon over top. Refrigerate at least 1 hour after completing last layer before cutting into 1-in. squares.
Nutrition Facts : Calories 25 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 13mg sodium, Carbohydrate 5g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
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
FLUMMERY
Rustle up a super simple dessert with flummery - a mix of jelly and evaporated milk. Top with whipped cream for a treat the family will love
Provided by Esther Clark
Categories Dessert, Treat
Time 10m
Yield Serves 6-8
Number Of Ingredients 3
Steps:
- Mix the jelly with 250ml boiling water until it has dissolved. Pour into a bowl and leave to cool.
- Stir through the evaporated milk and pour into an approximately 20cm trifle bowl. Cover and put in the fridge to set overnight. To serve, top with cream, if you like.
Nutrition Facts : Calories 161 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 22 grams sugar, Protein 6 grams protein, Sodium 0.4 milligram of sodium
JELLIED CUCUMBER, HERB AND LIME SOUP
Provided by Suzanne Hamlin
Categories soups and stews, appetizer
Time 10m
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a cup, soften the gelatin in the water for five minutes. Pour it and the stock into a small saucepan, and stir over low heat until dissolved.
- Put the mixture into a food processor, along with the cucumber, scallions and lime juice. Process until mixture is smooth, with a little texture (not a fine puree).
- Season with dill, chives, salt and pepper. Add more lime juice if desired. Pour into a bowl, cover and refrigerate three hours or overnight.
- When ready to serve, use a large spoon to stir the solids throughout the jellied soup. Scoop it into cups or stemmed glasses, and garnish each with a thin slice of lime.
Nutrition Facts : @context http, Calories 63, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 1 gram, Fiber 1 gram, Protein 8 grams, SaturatedFat 0 grams, Sodium 386 milligrams, Sugar 2 grams
FRUITY MILK JELLIES
These stripy fruit jellies will make everyone smile. Great for summer parties, they can be made the day before - perfect for getting ahead
Provided by Cassie Best
Categories Dessert
Time 35m
Yield makes 2 x 500ml jellies (each serves 6)
Number Of Ingredients 10
Steps:
- Pour four gelatine leaves in a bowl of cold water and set aside for 5 mins to soften. Measure 150ml milk into a small pan and heat until just steaming. When the gelatine is soft, squeeze out the water and add to the milk, stir until dissolved, then set aside until the milk has cooled to room temperature.
- In a food processor, blitz the peaches, 50g icing sugar and 150ml milk. If you want a really intense colour, add a drop of yellow food colouring. Strain the mixture into a bowl through a fine sieve, then stir in the cooled milk and gelatine. Lightly oil two jelly moulds and divide the mixture between them. Chill for 1 hr, or until just set - don't chill for too long or the layers won't adhere properly and the jellies may split when turned out.
- Repeat steps 1 and 2, this time using the raspberries and pink food colouring. It's very important that the mixture is at room temperature before it is poured on top of the peach jelly, otherwise the bottom layer will melt. Return the moulds to the fridge for 1 hr or until just set. Then repeat the method using the blackberries and purple food colour and chill, followed by the mango and orange food colouring. Chill for 2 hrs, or up to 24 hrs.
- To serve, dip the moulds in warm water to help release the jellies, then invert onto plates or cake stands. Serve with ice cream and extra berries, if you like.
Nutrition Facts : Calories 123 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
JELLIED CUBES OF MILK
Make and share this Jellied Cubes of Milk recipe from Food.com.
Provided by Sandra Hyde
Categories Dessert
Time 10m
Yield 6-10 serving(s)
Number Of Ingredients 4
Steps:
- 1.
- Sprinkle the gelatine on to 4 tablespoons of the milk in a cup.
- Leave stand for 5 minutes.
- Then stand the cup in a hot water and stir the gelatine until it dissolves completely.
- 2.
- Warm the remaining milk, stir in the gelatine and sugar.
- Simmer (DO NOT BOIL) for 5 minutes, stirring continuously.
- 3.
- Remove from heat, stir in the rosewater and pour into a shallow baking dish (about 7" square) which has been freshly rinsed in cold water (do not dry).
- 4.
- Allow to set firmly in a cool place before cutting into squares with a sharp knife.
- Arrange in a regular pattern or stack as a pyramid on a flat plate ready for the table.
Nutrition Facts : Calories 131.7, Fat 3, SaturatedFat 1.9, Cholesterol 11.4, Sodium 43.9, Carbohydrate 22.7, Sugar 18.9, Protein 4.3
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