RAINBOW JELL-O SHOT CUPS
These eye-popping, multilayered rainbow treats are spiked with a little vodka but you could substitute water to make them alcohol-free. ROY G. BIV Jell-O colors are layered diagonally with creamy panna cotta to give this dessert a gravity-defying appearance. (The technique may look complicated, but it's easy using an empty egg carton!) Once assembled, these cups keep well in the refrigerator, so they can be made ahead for convenience.
Provided by Heather Baird : Sprinkle Bakes : Food Network
Categories dessert
Time 5h15m
Yield 8 servings
Number Of Ingredients 14
Steps:
- For the panna cotta: In a medium saucepan, sprinkle the gelatin over the cold water. Let stand until absorbed, about 3 minutes. Place the saucepan over low heat until the gelatin dissolves, about 1 minute. When the gelatin is liquid, whisk in the half-and-half and sugar. Cook, stirring occasionally, until the sugar is melted and the mixture is hot and just steaming, about 5 minutes. Stir in the vanilla extract and remove from the heat to cool slightly, about 15 minutes.
- Place each color of gelatin in its own medium microwave-safe bowl or 4-cup liquid measuring cup. Add 1 teaspoon of the unflavored gelatin to each; whisk until combined. Pour 1 cup of the boiling water into each container and stir well to dissolve the gelatin. Add 1/4 cup of the vodka to each container. Stir to combine.
- Set an empty 18-count egg carton on a large rimmed baking sheet. Place eight 5-ounce dessert glasses at an angle in the cavities, spacing them apart. Make room in the refrigerator to accommodate the baking sheet.
- Pour 1 tablespoon of the liquid panna cotta in each glass. Refrigerate for 15 minutes. Next, pour in about a 1/4-inch layer of the grape gelatin. Refrigerate for 15 minutes. Repeat pouring and chilling 1/4-inch layers of the panna cotta, blue raspberry gelatin, more panna cotta, lime gelatin, then panna cotta again, refrigerating each layer for 15 minutes before adding the next. If the colored gelatins begin to set before pouring, microwave each container for 30 seconds and stir well to bring it back to a liquid state.
- Place the dessert glasses upright directly on the baking sheet. The chilled diagonal layers will stay in place. Pour and chill 1/4-inch layers of the lemon, orange, and strawberry gelatin, alternating each color with the panna cotta and finishing with the strawberry gelatin on top. Refrigerate until well set, about 2 hours. Serve well chilled.
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
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
JELLO CUPS
Very easy and something a little healthy for the kids. I made these for daughters Halloween party and used skull head candies and choc. beetles with green ooze.
Provided by Chef assig
Categories Gelatin
Time 4h
Yield 20-24 serving(s)
Number Of Ingredients 3
Steps:
- Make jello to directions.
- Pour into plastic cups.
- let set until almost done.
- I used a straw to push down the candies, but you place them where you want them.
- make one pkg jello and fill the cups up.
- Let set until done and enjoy.
- When done you can see the candies in the jello.
Nutrition Facts : Calories 164.1, Sodium 108.3, Carbohydrate 40, Sugar 30.7, Protein 1.7
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