DELECTABLE DESSERT WITHOUT THE SUGAR

Article Tools

Image Gallery

Print

E-mail

Comments

RSS

The young's uns also like Ice Pops, which can, of course, be made from fruit juice alone . . . but they'll be firmer (and more drip-proof) if you simply add one envelope of Knox to four cups of juice. Then just pour the mixture into paper cups-with a popsicle stick pushed into each one to serve as a handle-or into plastic Tupperware molds before freezing.

Here's a great idea if you have some leftover fresh cream to use up. When the gelatin is almost set (again, when it feels like white glue), whip up one cup of heavy cream for every two cups of the jelled juice . . . and then fold the two ingredients together thoroughly. Chill the mixture againuntil it's firm-and you'll have an elegant dessert, into which you can stir some soft fruit (strawberries, raspberries, orange sections, or bananas) before you serve it.

Gelatin is not limited to use in desserts, of course . . . you can also create some unusual salads with the "wonder worker". Try jelling V-8 or another vegetable juice instead of fruit nectars, and you'll produce what cookbooks call an aspic . . . although I prefer to think of it as "vegetable jello". You can serve this variation plain, or you might want to stir in chopped and shredded raw veggies-such as carrots, celery, peppers, sprouts, olives, etc.--before the mix jells . . . for a satisfying and wholesome molded salad.

Even the few sample ideas in this article should convince you that a package of Knox is one of the most versatile-and easy to prepare-staples that a cook can have in his or her pantry. Gelatin is my favorite cooling, fruity, trickle-down-your-throat summertime dessert ... and it's guaranteed to lift your taste buds out of the dog-day doldrums!

EDITOR'S NOTE: MOTHER's tester pronounced these desserts quite tasty and very simple to make. She reminds us, however, that natural fruit hues are not as bright as are the chemically produced colors in the presweetened gelatin mixes . . . so the "look" of your unartificial confections may take a bit of getting used to.

RSS | Comments | E-mail | Print