Sunday, October 28, 2007

Katie Brown's Ribbon Jello

Jello True confession time - I suck at making jello. For some reason, it never works out right for me. In a fit of insomnia the other night, I watched this show called "The Katie Brown Workshop", and Katie made this jello that looked really cool. I love stripes! Katie is billed as the "young and hip Martha Stewart". I am going to try to make this jello.

Ribbon Jello

6-1/4 cups boiling water, divided
5 pkg. (4-serving size each) gelatin, any 5 different flavors, divided
1 cup sour cream or vanilla lowfat yogurt, divided

STIR 1-1/4 cups boiling water into 1 pkg. gelatin in small bowl at least 2 minutes until completely dissolved. Pour 3/4 cup of the dissolved gelatin into an 8-cup ring mold sprayed with cooking spray or a glass bowl. Refrigerate about 15 minutes or until set but not firm (gelatin should stick to finger when touched). Refrigerate remaining gelatin in bowl about 5 minutes or until slightly thickened (consistency of unbeaten egg whites). Gradually stir in 3 Tbsp. of the sour cream. Spoon over gelatin in pan. Refrigerate about 15 minutes or until gelatin is set but not firm (gelatin should stick to finger when touched).

REPEAT process with each remaining gelatin flavor. (Be sure to cool dissolved gelatin to room temperature before pouring into mold.) Refrigerate gelatin as directed to create a total of 10 alternating clear and creamy gelatin layers.

REFRIGERATE 2 hours or until firm. Unmold. Cut into 16 slices to serve. Store leftover gelatin in refrigerator.

1 comment:

DrPattiS said...

That sounds yummy. I've been avoiding Jello since we had our "party like it's the 1950s" party last year. I made Jello, and one of my vegetarian friends told me that it is not vegetarian food because it has hooves in it. I am far from a vegetarian, but that really creeped me out. I miss Jello though. And who really cares what's in it? :)