Jello Freedom Pops

What You Need

 

1-1/3 cups

boiling water, divided

1 pkg.

(3 oz.) JELL-O Strawberry Flavor Gelatin

1 pkg.

(3 oz.) JELL-O Berry Blue Flavor Gelatin

1 pkg.

(3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
2 Cups of cold milk

ADD 2/3 cup boiling water to each flavor gelatin mix in separate small bowls; stir 2 min. until completely dissolved. Pour each flavor gelatin into separate 8×4-inch loaf pan sprayed with cooking spray. Refrigerate 1 hour or until firm.

UNMOLD gelatins; cut into 1/2-inch cubes. Beat pudding mix and milk in medium bowl with whisk 2 min. Add gelatin cubes; stir gently.

SPOON into 8 (5-oz.) paper cups. Insert wooden popstick into center of each. Freeze 4 hours or until firm. Peel off cups before serving.

SUBSTITUTESubstitute 2 cups softened vanilla ice cream for the prepared pudding.

 

NOTEPlace any leftovers in airtight container; freeze up to 1 month.

 

SUBSTITUTESubstitute JELL-O White Chocolate Flavor Instant Pudding for the Vanilla Flavor Instant Pudding.

Patriotic Dessert: Blue Razz Sundae

 

June has been a busy month and arrived with all of its hoopla, pomp and circumstance! The kids are out of school, summer has arrived, and graduations and weddings are abounding. There will be a lot of entertaining and activities.

I created The Blue Razz Sundae and The Razzy Fruit Salad to accommodate hectic lifestyles without sacrificing deliciousness, healthiness or visual appeal. Children, parents, family members and friends of all ages will enjoy these delectable treats. They’re low in sugar, carbs and calories but high in taste, vitamins and antioxidants.

First up is The Blue Razz Sundae, whose colors make it a perfect dessert for the 4th of July, which is just around the corner or any american patriotic celebration.  The Blue Razz Sundae is a tropical, low-calorie, mouthwatering diva of a dessert that’s sure to bring razzmatazz to your table for any holiday — or just anytime.- Carla Crudup

Serves Four

2 cups fresh blueberries

1 cup fresh raspberries

1 quart low-fat pineapple-coconut (or vanilla) ice cream

Razzy Raspberry Sauce (recipe follows)

4 Chocolate Wafers

Wash and drain berries. Set aside. Place a few blueberries into the bottom of 4 martini glasses. Place 2 scoops of ice cream in each glass. Place more blueberries around the ice cream scoops.

Razzy Raspberry Sauce

1 10-ounce jar Raspberry Fruit Spread
2 tablespoons water
¼ teaspoon orange zest

Place all ingredients in microwaveable bowl and stir. Microwave on high power 
for 40 to 60 seconds. Stir until smooth. Serve immediately. Any remaining sauce 
can be transferred to a glass jar (refrigerate, tightly covered). When ready to 
use, just reheat sauce. Thin the sauce with 1 tablespoon of water if necessary.

 

Drizzle raspberry sauce over the ice cream. Top sundae with raspberries and garnish chocolate wafer. Serve immediately.

See Recipe for The Razzy Fruit Salad

Article and recipes Copyright © 2006 Carla Crudup. All Rights Reserved.