America's
"Fads and Favorites"
"There's Always Room for Jell-O." The History...
In 1897, Pearle Wait, a carpenter in LeRoy, was putting up a cough remedy
and laxative tea in his home. He experimented with gelatine and came up with a fruit flavored dessert which his wife, May,
named Jell-O. He tried to market his product but he lacked the capital and the experience. In 1899 he sold his formula to a
fellow townsman for the sum of $450.
The first four Jell-O flavors were orange, lemon, strawberry, and raspberry. Lime was
introduced in 1930. Over 300 million boxes of Jell-O are sold every year; nine boxes sold every second in the U.S.
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Double Berry Jell-O Salad
PREP TIME: 20 minutes
TOTAL TIME: refrigeration time overnight on the
cranberry sauce and 3hr on jello
EASE OF PREPARATION: Medium
Servings - Makes 8 servings
Per serving = 1/8salad = POINTS® value 1*
Cranberry sauce alone = 1/3cup = POINTS® value 1*
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Double Berry Jell-O Salad
Ingredients:
1 3-ounce package sugar-free rasberry gelatin
1 cup boiling water
2 cups cranberry sauce (make your own.. see recipe below)
3/4 cup celery, very finely chopped
optional for serving: lettuce or arugula
Directions:
Combine gelatin and boiling water in a glass bowl, stirring until all gelatin is dissolved. Chill until mixture is the consistency of unbeaten egg white (about 45 minutes in refrigerator.) Stir in cranberry sauce, chopped pecans, and diced celery.
Spray square glass casserole dish with non-stick spray or oil lightly with vegetable oil. Spoon mixture into dish, cover, and chill until firm, about 3 hours. Serve as a salad, on a bed of lettuce or arugula if desired.
Cranberry Sauce (from fresh whole berries - with added fiber and crunch!)
You will love this cranberry sauce recipe.. It will yield abit more than you need for the recipe above, so you can also
have a side dish of cranberry sauce made ahead for your next lean turkey or chicken meal. Freezes well in an airtight container.
Ingredients:
1 12-oz. bag whole cranberries
1 11-oz. can mandarin orange segments in their own juice
1 cup peeled and finely chopped apples
1 envelope (1/4 oz.) dry unflavored gelatin
2/3 cup Splenda No Calorie Sweetener (granulated)
1/4 cup Almond Accents in Original Oven Roasted
1/4 cup granulated white sugar
1/8 tsp. cinnamon
Directions:
In a medium pot, combine cranberries, and Splenda with 1 3/4 cups water. Set stove to medium heat, cover pot, and bring to a boil.
Once boiling, reduce to a simmer and continue to cook for 10 minutes, uncovering to stir occasionally. Meanwhile,
in a small dish, combine gelatin with 1/4 cup cold water, stir well and set aside.
Turn off heat and stir in gelatin mixture, stirring until dissolved and thoroughly combined. Stir in cinnamon and apples and mix well. Transfer mixture to a bowl, and refrigerate for at least 5 hours (overnight is best).
Once chilled and set, remove mixture from the fridge and give it a good stir. Drain juice from the can of orange segments. Roughly chop orange segments and drain any excess liquid from them. Add chopped orange segments
to the cranberry sauce, and mix thoroughly.
Servings - Makes 8 servings
Per serving = 1/8salad = POINTS® value 1*
Cranberry sauce alone = 1/3cup = POINTS® value 1* |
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(printer friendly version)
ENJOY!!
*The POINT® values for these products and/or recipes were calculated by TooMuchGirls and are not an endorsement or
approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc.,
the owner of the POINTS® registered trademark.
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