Unflavored gelatin allows you to create any number of
jiggly treats, limited only by your imagination. It has no flavor of its own and
contains no sugar, unlike the popular little boxes of supermarket gello, which
is mostly sugar with artificial flavors and colors added. Make natural fruit
gelatin with real fruit juice, savory aspics, whips, mousses, and more.
Net Weight: 1 pound / 16 ounces / 454 grams.
Yield: 1 pound makes approx. (200) 1/2 cup servings of prepared gelatin.
Directions: Sprinkle 1 Tbls. gelatin over 1 cup hot liquid. Stir until gelatin
has dissolved. Stir in 1 cup cold liquid. Chill until set.
Ingredients: unflavored beef gelatin (275 bloom).
Packaged in a facility that
also packages peanuts, tree nuts, soybeans, milk, egg, fish, crustaceans
shellfish and wheat ingredients.
Recipe: Natural Fruit Gelatin Dessert
No artificial colors or flavors here! Just good 'ole nature at its best.
1 cup fruit juice (any except pineapple or papaya)
1 cup chilled fruit juice (any except pineapple or papaya)
sweetener, optional (sugar, Splenda, honey, agave, etc.)
1 cup diced or cubed
fresh fruit, optional
~ Heat 1 cup of fruit juice until very hot but not boiling.
gelatin mix over hot juice. Stir until gelatin has dissolved. Stir in chilled
juice. Add sweetener, to taste, if desired.
~ Pour mixture into 4 individual
serving dishes or 1 larger serving bowl. Chill.
~ If you want to add fruit pieces to the gelatin, wait until it has reached the
consistency of egg whites before stirring in the fruit.
~ Chill until set, about 1 hour.
Recipe: Rich Chocolate Mousse
Sinful, fluffy dessert is a classic!
1 1/2 cups cold milk
6 oz. semi-sweet chocolate chips
1 tsp. vanilla extract OR
8 oz. tub frozen whipped cream topping, thawed
~ Pour milk into a 2-quart saucepan. Sprinkle gelatin over the top and allow to
rest for 1 minute.
~ Place saucepan over low heat and cook, stirring constantly, until gelatin has
dissolved, about 3 minutes.
~ Stir chocolate chips into saucepan and continue cooking and stirring until
chocolate has completely melted and mixture is blended.
~ Stir vanilla into saucepan and remove from heat.
~ Fill the sink with 2 inches of ice water. Place the saucepan in the sink and
stir the contents until slightly thickened, about 3 minutes.
~ Scoop whipped cream topping into a large bowl; pour chocolate mixture from
saucepan into bowl; gently fold together with a spatula.
~ Spoon mixture into 12 individual serving dishes or 1 larger serving bowl.
~ Refrigerate for 4 hours, or until set.