Sometimes a homemade meal, such as pot roast, is perfectly suited
for dessert. If potatoes, gravy, and biscuits or rolls have been served
with the main course, the last thing that is needed is a heavy dessert,
such as cake or pie. Jello is the perfect answer, with a special twist.
Jell-O
has been a staple of family dessert menus for years. Before Jell-O,
there was gelatin, which required sugar and flavoring added before it
tasted like a dessert. When the mixture was perfected and packaged,
basic flavors such as cherry were offered. Becoming more adventurous,
other fruits, and fruit blends became popular. Stores now carry seasonal
specials, such as Strawberry Daiquiri, that can be made with or without
a bit of liquor.
Those involved with a scout troop or youth club have most likely encountered finger jello. It jiggles just like the normal jello dessert, except it has more body and can actually be held while eaten. It can be cut into many strips or cubes. It is a very kid-friendly product. Children can make the thicker jello mixture and pour it into a small cookie sheet or baking pan to finish firming. When it is ready to cut, they can use their favorite cookie cutters instead of making strips. Spray the cutters with non-stick spray first to prevent sticking.
It is simple to prepare finger jello for those who must limit their sugar intake. Use one of the many flavors of sugar-free jello. For a special treat, buy a small bag of sugar free peppermint patties and melt two in the microwave (about 15 to 20 seconds). Stir the mint and chocolate with a fork, and drape the mixture across the sugar-free finger jello cutouts. I always cut out the ingredient display of the package and tape it to an index card. The card is set in front of the dessert tray.
Recipe For Coffee Jello
What You Need
Pour the contents of the Lemon Jello packet into a medium sized plastic or glass bowl. Slowly add the hot coffee, stirring with a spoon until the jello is dissolved. Add the cold water, slowly stirring to blend the coffee/lemon jello mixture. Pour into six individual dessert cups, or to make it a special dessert, pour into six stemware glasses. Refrigerate for at least four hours.
Just before serving the dessert, shake the can of whipping cream and put it on top of the coffee jello in each dessert cup. It can be in a swirl or layer. Shake some of the chocolate sprinkles on the whipping cream.
This dessert can also be made by using one of the sugar-free Jello gelatin products. Instead of whipping cream from the can, thaw and use a bowl of the frozen light whipped dessert toppings. Use just a few chocolate sprinkles, if desired, for each serving, or put a sugar-free chocolate piece on top.
Those involved with a scout troop or youth club have most likely encountered finger jello. It jiggles just like the normal jello dessert, except it has more body and can actually be held while eaten. It can be cut into many strips or cubes. It is a very kid-friendly product. Children can make the thicker jello mixture and pour it into a small cookie sheet or baking pan to finish firming. When it is ready to cut, they can use their favorite cookie cutters instead of making strips. Spray the cutters with non-stick spray first to prevent sticking.
It is simple to prepare finger jello for those who must limit their sugar intake. Use one of the many flavors of sugar-free jello. For a special treat, buy a small bag of sugar free peppermint patties and melt two in the microwave (about 15 to 20 seconds). Stir the mint and chocolate with a fork, and drape the mixture across the sugar-free finger jello cutouts. I always cut out the ingredient display of the package and tape it to an index card. The card is set in front of the dessert tray.
Recipe For Coffee Jello
What You Need
- 1 box of Lemon Jello
- 1 cup cold water
- 1 cup hot coffee, any flavor
- 1 can whipping cream
- Chocolate sprinkles
Pour the contents of the Lemon Jello packet into a medium sized plastic or glass bowl. Slowly add the hot coffee, stirring with a spoon until the jello is dissolved. Add the cold water, slowly stirring to blend the coffee/lemon jello mixture. Pour into six individual dessert cups, or to make it a special dessert, pour into six stemware glasses. Refrigerate for at least four hours.
Just before serving the dessert, shake the can of whipping cream and put it on top of the coffee jello in each dessert cup. It can be in a swirl or layer. Shake some of the chocolate sprinkles on the whipping cream.
This dessert can also be made by using one of the sugar-free Jello gelatin products. Instead of whipping cream from the can, thaw and use a bowl of the frozen light whipped dessert toppings. Use just a few chocolate sprinkles, if desired, for each serving, or put a sugar-free chocolate piece on top.
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