DELECTABLE DESSERT WITHOUT THE SUGAR
(Page 2 of 3)
July/August 1980
By the Mother Earth News editors
However, using that 1/4 cup of sugar bothered me (after all, I was trying to escape from the processed-sweetener syndrome) . . . so I've substituted honey-to taste-in my later attempts. (Sweetening often is not needed at all . . . although desserts made with such fruits as sour lemons and grapes may require a little honey.)
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OLD-TIMEY DELIGHTS
When you begin to create your own gelatin concoctions, you'll find that the endless variety of possibilities is limited only by your imagination. In my case, I was able to find lots of good ideas in my mother's old copy of the Woman's Home Companion Cookbook ... including tips on preparing the following goodies:
Whipped Jellies. Mix the gelatin as usual (using whatever fruit juice you prefer) and chill it. When the gel is partially set, but not yet firm (it should be about the consistency of white household glue), whip the mixture with a rotary beater until it's light and frothy . . . then chill it again.
Riced Gelatin. To make this unusual treat, simply refrigerate the dessert until it's very firm . . . then force it through a potato ricer, and divide the "shredded jello" into individual glasses.
Jelled Sponges. When the cold gelatin is not quite firm, fold beaten egg whites into itin a proportion of 3 whites to 2 cups of liquid, or 5 whites to 4 cups of liquid-and refrigerate it again until it holds its shape.
VARIATIONS ON A THEME
After you've practiced preparing gelatin and fruit juice mixtures, you'll gain confidence (as I did) and begin to invent your own combinations. Here are a few of my culinary brainstorms, which might just inspire you to create your own inventions.
There are instructions-in the gelatin package-for "Knox Blox", but that formula calls for the addition of flavored jello mix, so I've developed a different recipe. To make gelatin squares, I first dissolve 7 envelopes of unflavored Knox, by heating them in 2 cups of juice. After the concentrated liquid has cooled down a bit, I add another 2 cups of juice, then pour the mixture into a 9" X 13" pan and chill it. The result is a very firm "sheet" of gelatin, which can be sliced into wiggly little cubes. (The small fry love them, and the blocks are so firm they can stay outside of the refrigerator for hours without melting.)
