Sparkling Raspberry Jello Jigglers
The sparkling white grape juice in this raspberry jello jigglers recipe gives these a fun, bubbly appearance. Fresh raspberries make it a healthy treat.
From EatingWell: September/October 2012
Yield: 16 servings
Active Time: 20 minutes
Total Time: 3 1/2 hours (including chilling time)
- 2 cups cran-raspberry or apple-raspberry juice
- 1 cup cold water
- 4 envelopes unflavored gelatin
- 1/3 cup sugar
- 1 cup cold sparkling white grape or apple juice
- 2 cups fresh raspberries, divided
- Bring cran-raspberry (or apple-raspberry) juice to a boil in a small saucepan over high heat.
- Meanwhile, pour water into a large heatproof bowl. Sprinkle gelatin over the water; let stand for 3 minutes. Add the juice and stir to completely dissolve the gelatin, 2 to 3 minutes. Add sugar and stir for 1 minute to dissolve. Whisk in sparkling white grape (or apple) juice.
- Refrigerate until the mixture is the consistency of thin pudding and is just starting to set around the edges, 1 to 1 3/4 hours. The time will vary depending on the size of your bowl and how cold your refrigerator is. After 1 hour, start checking every 5 to 10 minutes because it thickens quickly after that.
- Gently but thoroughly whisk the mixture until it’s uniform. Stir in raspberries. Pour into a 9-by-13-inch pan. Cover the pan with plastic wrap, without touching the jello.
- Refrigerate until very firm, about 3 hours. To test if it’s ready, touch it with your finger. If your finger does not stick, it’s done.
- Run a small, sharp knife around the edge of the pan. Cut into 16 squares then gently pry the squares out with a butter knife.
Tips & Notes
- Make Ahead Tip: Refrigerate for up to 3 days; unmold just before serving.
Nutrition Per Serving: 53 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 12 g carbohydrates; 2 g protein; 1 g fiber; 7 mg sodium; 24 mg potassium.
1 Carbohydrate Serving
Exchanges: 1/2 carbohydrate (other), 1/2 fruit