Friday, July 8, 2011

Hell-O Jell-O!?

I hope you are one of us crazies who read package ingredient lists, especially when it comes to childhood essential treats, cringes, and, with a disgusted to the gut feeling, puts the product back on the shelf.

I have been called upon the "depriving" I have inflicted upon my children of many foods that no child should do without. And yes, my kids beg for the stuff. But they have become experts at reading labels and we most often end up in the produce aisle rather than the boxed kind. They don't seem to mind a bit once they are informed!

When immigrants passed through Ellis Island many a moon ago, they were often served Jell-O as a "welcome to America" treat. Making the stuff essential to our food culture, even in my mind (and my belly). But there is no need to buy those little boxes basically made up of artificial flavour and food coloring. Why should these be part of a complete childhood? Research is not lacking in evidence of the horrific things these have done to it's eaters.

I have happy news!!


Wiggly Jiggly Fruity Cups

Serves 8

1 liter clear juice (meaning texture, not color), like grape, cranberry, apple, 100% juice - not sweetened "fruit" cocktails

2 pkgs. Knox Gelatin, or enough of your brand to set 1 liter, or 4 cups, of liquid

2 tbsp superfine sugar (optional)

assorted fruits, with the exception of pineapple, which hinders gelatin of doing it's job

Measure out 1 liter of juice. Pour 750 ml into a medium saucepan. Stir the gelatin into the remaining 250 ml, let it absorb in the juice for 5 minutes.

If using, add the 2 tbsp superfine sugar to the juice in the saucepan. Bring up to a gentle boil, stirring, to melt the sugar. Now carefully pour the hot juice into the gelatin mixture. Stir to combine, then pour into individual serving cups.

Refrigerate until just about set, 1 1/2 hours, add chopped fruit, and allow to set until firm about another half hour.

1 comment:

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