Roanoke Times
Copyright (c) 1995, Landmark Communications, Inc.
DATE: WEDNESDAY, September 8, 1993 TAG: 9309180307
SECTION: EXTRA PAGE: 1 EDITION: METRO
SOURCE: JEFFRY SCOTT COX NEWS SERVICE
DATELINE: LENGTH: Long
``We probably have tried every idea you could have for gelatin,'' says Stephanie Miller, test-kitchen director. ``We're constantly trying to give existing recipes new twists; keep them contemporary, but build in fun nostalgia, too.''
Included here are a couple of Jell-O classics - Poke Cake and Jigglers - as well as more recent innovations.
\ Lemon Cheese Tart
2 11-ounce packages no-bake cheesecake mix
1/4 cup granulated sugar
2/3 cup margarine or butter, melted
1 8-serving size package or two 4-serving size packages lemon-flavor gelatin
2 cups boiling water
1 cup cold water
3 cups cold milk
11/2 teaspoons grated lemon peel (optional)
1/4 pound seedless red grapes, halved
mint leaves
Mix cheesecake crumbs and sugar in a 9-inch springform pan. Stir in margarine. Press firmly into the bottom of the pan.
Dissolve gelatin completely in boiling water in a large bowl. Stir in cold water. Refrigerate until slightly thickened, about 11/4 hours.
Blend cheesecake filling mix, milk and lemon peel in a large bowl with electric mixer on low speed until blended. Beat on medium speed 3 minutes. Pour into crust. Arrange grape halves on top of cheesecake to resemble a cluster. Place mint leaves on end of cluster. Carefully spoon gelatin over grape cluster. Refrigerate 3 hours or until set. Run hot metal spatula around the sides of the pan to loosen the crust; remove sides of pan.
Makes 12 servings
Preparation time: 30 minutes
Chilling time: 41/4 hours
Per serving: 394 calories, 18 grams fat, 33 milligrams cholesterol, 546 milligrams sodium.
\ Raspberry Ice
1 10-ounce package frozen raspberries in syrup, thawed
1 cup cold water
1 4-serving size package raspberry gelatin
1 cup granulated sugar
2 cups boiling water
Place raspberries and cold water in a blender container and cover. Blend on high speed until smooth. Strain to remove seeds, if desired.
Dissolve gelatin and sugar completely in boiling water in a large bowl. Stir in raspberry mixture. Pour into a 9-inch square pan.
Freeze about 1 hour or until ice crystals form 1 inch around edge. Spoon into chilled blender container; cover. Blend on high speed about 30 seconds or until smooth. Return to pan.
Freeze 6 hours or overnight until firm. Scoop into dessert dishes.
Makes 10 servings
Preparation time: 10 minutes
Freezing time: 7 hours
Per serving: 119 calories, trace of fat, no cholesterol, 6 milligrams sodium.
\ White Sangria Splash
1 1/2 cups dry white wine
1 8-serving size or 2 4-serving size packages Jell-O lemon flavor sugar-free gelatin
3 cups club soda
1 tablespoon lime juice
1 tablespoon orange liqueur or orange juice
3 cups seedless grapes, divided
2 cups sliced strawberries 4 kiwi, peeled, sliced
Bring wine to boil in small saucepan. Pour boiling wine over gelatin in medium bowl; stir until completely dissolved. Stir in club soda, lime juice and liqueur.
Place bowl in larger bowl of ice and water. Let stand 10 minutes or until thickened, stirring occasionally.
Stir in 1 cup of the grapes and strawberries. Pour into 6-cup mold that has been sprayed with nonstick cooking spray.
Makes 12 servings
Preparation time: 15 minutes
Chilling time: 4 hours
Refrigerate 4 hours or until firm. Unmold. Garnish with remaining grapes and kiwi.
Per serving: 80 calories, no fat, no cholesterol, 55 milligrams sodium.
\ Watermelon Fruit Bowl
Makes 24 servings
Preparation time: 30 minutes
Chilling time: 11/2 hours
2 8-serving size or 4 4-serving size packages of Jell-O watermelon flavor sugar-free gelatin or any other flavor
4 cups boiling water
4 cups cold water
About 1 cup each sliced watermelon balls, honeydew and cantaloupe balls
About 1 cup each sliced bananas and strawberries
Watermelon bowl (instructions follow)
Dissolve gelatin completely in boiling water in large bowl. Stir in cold water. Refrigerate until thickened, about 11/2 hours.
Stir in fruit. Spoon into watermelon bowl.
To make watermelon bowl: Select a large round watermelon (12 to 14 pounds). Cut off a thin slice from the bottom to allow watermelon to stand. Slice off top third of watermelon. Cut edge in scallop pattern, if desired. Scoop out watermelon with melon baller or cut fruit into cubes. Use in gelatin mixture; reserve remaining fruit for snacking or other use. Invert watermelon bowl on paper towels to drain excess liquid.
To prepare in a large oblong watermelon (18 to 20 pounds): Prepare watermelon bowl as directed above. Use 3 8-serving size or 6 4-serving size packages of gelatin and 6 cups each boiling water, cold water and assorted fruit.
Per serving: 25 calories, no fat, no cholesterol, 65 milligrams sodium.
\ Gelatin Poke Cake
1 2-layer-size white cake mix
1 4-serving size package gelatin, any flavor
1 cup boiling water
1/2 cup cold water
Prepare cake batter as directed on package. Pour into greased and floured 13-by-9-inch pan. Bake at 350 degrees for 30 to 35 minutes or until cake tester inserted in center comes out clean. Cool cake in pan 15 minutes; pierce with utility fork at 1/2-inch intervals.
Meanwhile, dissolve gelatin in boiling water. Add cold water and carefully pour mixture over cake. Chill 3 to 4 hours. Frost and garnish as desired.
Alternate baking pan: One 10-inch tube pan for 45 to 50 minutes; remove from pan and place on wax paper before adding gelatin.
Makes 24 servings
Preparation time: 5 minutes
Cooking time: 30-35 minutes
Chilling time: 3 to 4 hours
Per serving: 123 calories, 3 grams fat, no cholesterol, 104 milligrams sodium.
\ Jigglers
4 4-serving size packages gelatin
2 1/2 cups boiling water or fruit juice
Completely dissolve gelatin in boiling water or juice. Pour into a 13-by-9-inch pan. Chill until firm, about 3 hours.
To remove, dip pan in warm water about 15 seconds. Cut into decorative shapes with cookie cutters or cut into 1-inch squares. Lift from pan.
Makes about 24 pieces
Preparation time: 5-10 minutes
by CNB