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Enjoy this seasonal recipe:

Easy Easter Mosaic Gelatin

Estimated Preparation Time: 10 minutes (plus at least 5 hours chilling time)
Cook Time: none
Servings:


6

Featuring easter colours and a light lemon flavour, this gelatin mold will complement any holiday diner.
  • Cooking Spray
  • 2 3 ounce packages sugar-free lemon gelatin
  • 3/4 cup sour cream
  • 1/4 cup nondairy whipped topping
  • 1 1/2 cups multicoloured, fruit-flavoured miniature marshmallows
Lightly spray a 4 cup gelatin mold with cooking spray; set aside. In a medium mixing bowl, combine 1 1/2 cups boiling water with both packages of lemon gelatin; stir 1 minute. Add 3/4 cup cold water and stire another 2 minutes, or until the gelatin is completely dissolved. Refrigerate in the mixing bowl for 2 hours, or until gelatin becomes thick but not set. (Test by putting 1 miniature marshmallow into the bowl and stirring it in. If the marshmallow doesn't float, the gelatin is ready.)

Stir in the miniature marshmallows, then spoon the mixture into the prepared gelatin mold. Refrigerate at least 3 more hours, or until gelatin is completely set and firm.

To unmold the gelatin, dip the pan into a large bowlful of warm water until the water comes halfway up the sides of the mold; hold 20 seconds. (Be careful not to get any water onto the gelatin.) Remove the mold from water and place a serving platter over the top of the mold, then invert the gelatin onto the plate. Shake gently to loosen the gelatin from the mold, then invert the gelatin onto the plate. Shake gently to loosen the gelatin from the mold. If it doesn't come out easily, repeat the dipping process for another 10 seconds and try again. Cut gelatin into six portions and serve.

Approximate Nutritional Content:

Calories: 121, Protein: 3g, Net Carbs: 12g, Fat: 7g, Cholesterol: 13mg, Sodium: 100mg

About the Author

Chris WebAdmin is Owner and WebAdmin of The 1001Recipes2Send.com
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