Recipes for Jell-O lovers
 

Tried and true, and tasty!

ORANGE GLOW SALAD

1 can (8 oz.) crushed pineapple in juice
2 packages (4-serving size) sugar-free orange gelatin
1/2 teaspoon salt
2 cups boiling water
1 1/2 cups cold liquid (water plus reserved pineapple juice)
2 tablespoons lemon juice
1 cup shredded/grated carrot

Drain pineapple, reserving juice. Add cold water to juice to make 1 1/2
cups. Dissolve gelatin and salt in boiling water. Add lemon juice and cold
water and juice mixture. Chill until thickened. Fold in pineapple and
carrots. Spoon into 6-cup mold or bowl. Chill until firm, about 3 hours.
Unmold. Garnish as desired. Makes about eight 1/2-cup servings.

Per serving: 6g carbohydrate; 25 calories

************************************************** ****

PINEAPPLE LIME TEMPTATION

1 can (8 oz.) crushed pineapple in juice
2 packages (4-serving size) sugar-free lime gelatin
2 cups boiling water
1 1/2 cups cold liquid (water plus reserved pineapple juice)
1/2 teaspoon ginger

Mix dry gelatin and ginger in bowl; set aside. Drain pineapple, reserving
juice. Dissolve gelatin and ginger in boiling water. Add water and juice
mixture. Chill until thickened. Fold in pineapple and pour into 6-cup mold
or bowl. Chill until firm, about 4 hours. Unmold. Garnish as desired.
Makes about eight 1/2-cup servings.

Per serving: 4.5g carbohydrate; 19 calories.

Note: You can speed up the "chill until thickened" part of these recipes by
putting the filled mold/bowl in the freezer for 60-90 minutes. After 60
minutes, check often as mixture will thicken quickly once it's cold. At
that point, add the pineapple (and carrots, if making Orange Glow Salad) and
finish chilling in the refrigerator until firm.

Recipes for Jell-O lovers
 

Speaking of Jell-O and Jelly... Lately I have been making up sugar free
fruit-flavoured jellies using a bit less water. I use them on meats like
chicken and pork. Raspberry was fabulous on chicken and apple jelly great on
pork. Zero carbs and a nice alternative to apple sauce and cranberry sauce.
I am going to attempt to make a jelly with gelatine, vinegar, water and
crushed mint leaves.


"Karen in NC" > wrote in message
news:_cuSj.91610$TT4.20778@attbi_s22...
> Tried and true, and tasty!
>
> ORANGE GLOW SALAD
>
> 1 can (8 oz.) crushed pineapple in juice
> 2 packages (4-serving size) sugar-free orange gelatin
> 1/2 teaspoon salt
> 2 cups boiling water
> 1 1/2 cups cold liquid (water plus reserved pineapple juice)
> 2 tablespoons lemon juice
> 1 cup shredded/grated carrot
>
> Drain pineapple, reserving juice. Add cold water to juice to make 1 1/2
> cups. Dissolve gelatin and salt in boiling water. Add lemon juice and
> cold water and juice mixture. Chill until thickened. Fold in pineapple
> and carrots. Spoon into 6-cup mold or bowl. Chill until firm, about 3
> hours. Unmold. Garnish as desired. Makes about eight 1/2-cup servings.
>
> Per serving: 6g carbohydrate; 25 calories
>
> ************************************************** ****
>
> PINEAPPLE LIME TEMPTATION
>
> 1 can (8 oz.) crushed pineapple in juice
> 2 packages (4-serving size) sugar-free lime gelatin
> 2 cups boiling water
> 1 1/2 cups cold liquid (water plus reserved pineapple juice)
> 1/2 teaspoon ginger
>
> Mix dry gelatin and ginger in bowl; set aside. Drain pineapple, reserving
> juice. Dissolve gelatin and ginger in boiling water. Add water and juice
> mixture. Chill until thickened. Fold in pineapple and pour into 6-cup
> mold or bowl. Chill until firm, about 4 hours. Unmold. Garnish as
> desired. Makes about eight 1/2-cup servings.
>
> Per serving: 4.5g carbohydrate; 19 calories.
>
> Note: You can speed up the "chill until thickened" part of these recipes
> by putting the filled mold/bowl in the freezer for 60-90 minutes. After
> 60 minutes, check often as mixture will thicken quickly once it's cold.
> At that point, add the pineapple (and carrots, if making Orange Glow
> Salad) and finish chilling in the refrigerator until firm.
>

Recipes for Jell-O lovers
 

"Ozgirl" > wrote in message
...
> Speaking of Jell-O and Jelly... Lately I have been making up sugar free
> fruit-flavoured jellies using a bit less water. I use them on meats like
> chicken and pork. Raspberry was fabulous on chicken and apple jelly great
> on pork. Zero carbs and a nice alternative to apple sauce and cranberry
> sauce. I am going to attempt to make a jelly with gelatine, vinegar,
> water and crushed mint leaves.
>
Sounds *marvelous*! I too like fruity accompaniments to chicken and pork.
I hope your mint jelly attempt is successful...and that you'll share the
recipe if it is. :-)

Karen
Type 2

Recipes for Jell-O lovers
 

could even make a sweet mint jelly with as you say less water and a sugar
sub..be great on lamb..

KROM

"Ozgirl" > wrote in message
...
> Speaking of Jell-O and Jelly... Lately I have been making up sugar free
> fruit-flavoured jellies using a bit less water. I use them on meats like
> chicken and pork. Raspberry was fabulous on chicken and apple jelly great
> on pork. Zero carbs and a nice alternative to apple sauce and cranberry
> sauce. I am going to attempt to make a jelly with gelatine, vinegar,
> water and crushed mint leaves.
>
>
> "Karen in NC" > wrote in message
> news:_cuSj.91610$TT4.20778@attbi_s22...
>> Tried and true, and tasty!
>>
>> ORANGE GLOW SALAD
>>
>> 1 can (8 oz.) crushed pineapple in juice
>> 2 packages (4-serving size) sugar-free orange gelatin
>> 1/2 teaspoon salt
>> 2 cups boiling water
>> 1 1/2 cups cold liquid (water plus reserved pineapple juice)
>> 2 tablespoons lemon juice
>> 1 cup shredded/grated carrot
>>
>> Drain pineapple, reserving juice. Add cold water to juice to make 1 1/2
>> cups. Dissolve gelatin and salt in boiling water. Add lemon juice and
>> cold water and juice mixture. Chill until thickened. Fold in pineapple
>> and carrots. Spoon into 6-cup mold or bowl. Chill until firm, about 3
>> hours. Unmold. Garnish as desired. Makes about eight 1/2-cup servings.
>>
>> Per serving: 6g carbohydrate; 25 calories
>>
>> ************************************************** ****
>>
>> PINEAPPLE LIME TEMPTATION
>>
>> 1 can (8 oz.) crushed pineapple in juice
>> 2 packages (4-serving size) sugar-free lime gelatin
>> 2 cups boiling water
>> 1 1/2 cups cold liquid (water plus reserved pineapple juice)
>> 1/2 teaspoon ginger
>>
>> Mix dry gelatin and ginger in bowl; set aside. Drain pineapple,
>> reserving juice. Dissolve gelatin and ginger in boiling water. Add
>> water and juice mixture. Chill until thickened. Fold in pineapple and
>> pour into 6-cup mold or bowl. Chill until firm, about 4 hours. Unmold.
>> Garnish as desired. Makes about eight 1/2-cup servings.
>>
>> Per serving: 4.5g carbohydrate; 19 calories.
>>
>> Note: You can speed up the "chill until thickened" part of these recipes
>> by putting the filled mold/bowl in the freezer for 60-90 minutes. After
>> 60 minutes, check often as mixture will thicken quickly once it's cold.
>> At that point, add the pineapple (and carrots, if making Orange Glow
>> Salad) and finish chilling in the refrigerator until firm.
>>
>
>

Recipes for Jell-O lovers
 

Ozgirl wrote:
> Speaking of Jell-O and Jelly... Lately I have been making up sugar free
> fruit-flavoured jellies using a bit less water. I use them on meats like
> chicken and pork. Raspberry was fabulous on chicken and apple jelly great on
> pork. Zero carbs and a nice alternative to apple sauce and cranberry sauce.
> I am going to attempt to make a jelly with gelatine, vinegar, water and
> crushed mint leaves.


Do let me know how it works out. I have a ton of mint in my garden. It
kind of got away from me.

I made some mint "syrup" with Splenda so DH can have a mint julep
tomorrow while we watch the Kentucky Derby.


--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Recipes for Jell-O lovers
 

Janet Wilder wrote in message
>...

>Do let me know how it works out. I have a ton of mint in my garden.
It
>kind of got away from me.
>
>I made some mint "syrup" with Splenda so DH can have a mint julep
>tomorrow while we watch the Kentucky Derby.


That is one event (outside of football) that I truly enjoy.


Cheri

Recipes for Jell-O lovers
 

"Karen in NC" > wrote in message
news:_cuSj.91610$TT4.20778@attbi_s22...
> Tried and true, and tasty!
>
> ORANGE GLOW SALAD
>
> 1 can (8 oz.) crushed pineapple in juice
> 2 packages (4-serving size) sugar-free orange gelatin
> 1/2 teaspoon salt
> 2 cups boiling water
> 1 1/2 cups cold liquid (water plus reserved pineapple juice)
> 2 tablespoons lemon juice
> 1 cup shredded/grated carrot
>
> Drain pineapple, reserving juice. Add cold water to juice to make 1 1/2
> cups. Dissolve gelatin and salt in boiling water. Add lemon juice and
> cold water and juice mixture. Chill until thickened. Fold in pineapple
> and carrots. Spoon into 6-cup mold or bowl. Chill until firm, about 3
> hours. Unmold. Garnish as desired. Makes about eight 1/2-cup servings.
>
> Per serving: 6g carbohydrate; 25 calories
>
> ************************************************** ****
>
> PINEAPPLE LIME TEMPTATION
>
> 1 can (8 oz.) crushed pineapple in juice
> 2 packages (4-serving size) sugar-free lime gelatin
> 2 cups boiling water
> 1 1/2 cups cold liquid (water plus reserved pineapple juice)
> 1/2 teaspoon ginger
>
> Mix dry gelatin and ginger in bowl; set aside. Drain pineapple, reserving
> juice. Dissolve gelatin and ginger in boiling water. Add water and juice
> mixture. Chill until thickened. Fold in pineapple and pour into 6-cup
> mold or bowl. Chill until firm, about 4 hours. Unmold. Garnish as
> desired. Makes about eight 1/2-cup servings.
>
> Per serving: 4.5g carbohydrate; 19 calories.
>
> Note: You can speed up the "chill until thickened" part of these recipes
> by putting the filled mold/bowl in the freezer for 60-90 minutes. After
> 60 minutes, check often as mixture will thicken quickly once it's cold.
> At that point, add the pineapple (and carrots, if making Orange Glow
> Salad) and finish chilling in the refrigerator until firm.
>

My mother used to use a lot of Jell-O (not sugar-free, but her "recipes"
could easily be adapted). One I remember was served as a salad. She would
grate *lots* of cabbage (avoid the core, or "heart") and add it to lime
Jell-O. Another was bananas layered into either orange or strawberry Jell-O,
sometimes with crushed pineapple added. That one was used as either salad
or dessert. Jell-O should be cool before adding bananas so they won't turn
brown. And, finally, sometimes she would add chopped up apples and walnuts.

MaryL