I always like to offer something light for dessert over the holidays. We are eating such rich foods and to be honest after a heavy meal I often don't have enough room for cake or puddings . . . I find this delightful jelly mold fits the bill perfectly!
I have been making it for years and years. I think I got the original recipe from one of the Kraft folders you used to be able to pick up or have sent to you in the post.
They came in colours like yellow, blue and pink and the print and photographs were always in black and white.
They used to give the address to write for them on their advertisements and they always sent them to you for free! I have quite a few of them that I saved through the years.
They are good reliable recipes and have become old faithfuls for me! It often wouldn't be the holidays without making at least a few of them!
This makes the perfect holiday dessert with it's two layers. All you need is four packets of lemon jelly (jello) a tin of sweetened condensed milk and some sour cream.
Oh yes, and some fruit. I used grapes, both green and red.
It goes together quickly and simply and is so easy to dress up. I simply plunked a Christmas package decoration down in the middle of this and it looks fabulous don't you think?
And it tastes gorgeous. It was dark by the time we cut into this but trust me when I tell you it sparkles like a jewel . . . a bit of softly whipped cream to adorn each portion and you got a well impressive dessert that most will enjoy!
WHAT YOU NEED TO MAKE CREAMY LEMON LAYERED DESSERT
HOW TO MAKE CREAMY LEMON LAYERED DESSERT
Have ready a large gelatin mold which you have sprayed with nonstick cooking spray. Stir two packets of the gelatin together with 345ml of the boiling water (1 1/2 cups). Stir for about two minutes until the gelatin is completely dissolved. Pour into the prepared mold and place in the refrigerator to chill for about 5 to 8 minutes. Remove and press the grapes down into the mixture. Return to the fridge for 20 minutes or until set, but not firm.
Add the remaining water to the other two packets of gelatin. Stir for another two minutes to dissolve. Whisk in the condensed milk and sour cream to combine well. Allow to cool and slightly thicken and then pour this mixture over the other mixture in the mold. Chill for at least 2 hours or until completely firm before serving.
It's really easy to switch the flavors around with this dessert simply by swapping out the flavors of jelly and type of fruit. Try using chopped tinned peaches instead of the grapes, beautiful with the lemon. Or using a cherry jello and drained fruit cocktail or pears. You could also use orange jelly and drained mandarins. Just use your imagination and the flavors that your family will enjoy! This is a recipe that can very easily be cut in half as well.
Yield: Makes 16 servings
Creamy Lemon Layered Dessert
This is a delicious gelatin dessert that is an lighter option during the holidays.
Ingredients
- 570ml of boiling water divided (2 1/2 cups)
- 4 packets of lemon flavored gelatin, divided (4 serving size)
- 1 cup of seedless green grapes, halved
- 1 cup of seedless red grapes, halved
- 1 397g tin of sweetened condensed milk (14 oz tin)
- 120g of dairy sour cream (1 cup)
Instructions
- Have ready a large gelatin mold which you have sprayed with nonstick cooking spray.
- Stir two packets of the gelatin together with 345ml of the boiling water (1 1/2 cups). Stir for about two minutes until the gelatin is completely dissolved.
- Pour into the prepared mold and place in the refrigerator to chill for about 5 to 8 minutes. Remove and press the grapes down into the mixture. Return to the fridge for 20 minutes or until set, but not firm.
- Add the remaining water to the other two packets of gelatin. Stir for another two minutes to dissolve. Whisk in the condensed milk and sour cream to combine well.
- Allow to cool and slightly thicken and then pour this mixture over the other mixture in the mold. Chill for at least 2 hours or until completely firm before serving.
- Once it is completely chilled and you are ready to serve it, using a round bladed knife, run it around the top edge of the gelatin to loosen it. Dip the mold in warm water just to the rim for 15 seconds.
- Lift from the water and gently pull the gelatin from the edge of the mold with damp fingers. Place a damp serving plate over top of the mold and then invert the mold over the plate and shake gently to loosen the gelatin.
- Remove mold and serve.
Look beautiful Marie!
ReplyDeleteBellisimo:)
xo
Thanks Gloria! xxoo
ReplyDeleteI shall try this Marie. Do I need to use the condensed milk? I am diabetic and that has a lot of sugar in it. Would evaporated do instead?
ReplyDeleteThat really looks good!!
ReplyDeleteHi Jeanie, you could use the sugar free jelly and I am trying to think of what you could use instead of the condensed milk. It has to be very thick like the condensed milk is. How about lemon flavoured non fat sugar free yoghurts? I think that might work, in the same amount.
ReplyDeleteThanks Amelia!
Actually Jeannie, now that I think of it, you could just use some thick double cream. I think that would work perfectly. You could add some sweetener if you wanted to, but it's probably not necessary.
ReplyDelete