A Very pretty rainbow ribbon mold for a cool and creamy treat any time of the year.
6-1/4 cups boiling water, divided br>
5 4-serving size packages JELL-O Brand Gelatin, any 5 different flavors, divided
1 cup sour ceam or vanilla low fat yogurt, divided
Stir 1-1/4 cups boiling water into 1 package gelatin in small bowl at least 2 minutes until completely dissolved.
Pour 3/4 cup of the dissolved gelatin into 8-cup ring mold sprayed with cooking spray. Refrigerate about 15 minutes or until set but not firm (gelatin should stick to finger when touched).
Refrigerate remaining gelatin in bowl about 5 minutes or until slightly thickened (consistency of unbeaten egg whites). Gradually stir in 3 tablespoons of the sour cream. Spoon over gelatin in pan.
Refrigerate about 15 minutes or until gelatin is set but not firm (gelatin should stick to finger when touched).
Repeat process with each remaining gelatin flavor.
Note: Be sure to cool dissolved gelatin to room temperature before pouring into mold.
Refrigerate gelatin as directed to create a total of 10 alternating clear and creamy gelatin layers.
Refrigerate 2 hours or until firm. Unmold. Cut into 16 slices to serve. Store leftover gelatin in refrigerator.
Recipe makes 16 servings.
Serving size: about 1/2 cup
Calories: 130; Total Fat: 2.5g; Saturated Fat: 1.5g; Cholesterol: 10mg; Sodium: 125mg; Carbohydrates: 25g; Fiber: 0g; Sugars: 25g
For easy removal of gelatin salads from mold, moisten the interior of the mold with cold water, rub vegetable oil inside or coat with nonstick cooking spray before filling.
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