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Holiday Ribbon Mold

Holiday Ribbon Mold recipe

Clear and creamy layers of JELL-O create beautiful ribbons of color in this festive holiday dessert. Prepare for eye-widening and exclamations.

Recipe Ingredients

Method

  1. Stir 1 1/4 cups of the boiling water into 1 package of the cherry gelatin in small bowl at least 2 minutes until completely dissolved.
  2. Pour 3/4 cup of the dissolved gelatin into 8-cup ring mold sprayed with cooking spray.
  3. Refrigerate for 15 minutes or until gelatin is set but not firm (sticks to finger when touched).
  4. Refrigerate remaining gelatin in bowl for 5 minutes or until slightly thickened (consistency of unbeaten egg whites).
  5. Gradually stir in 3 tablespoons of the yogurt; spoon over gelatin in mold.
  6. Refrigerate for 15 minutes or until gelatin is set but not firm (should stick to finger when touched).
  7. Repeat process with each remaining gelatin flavor, alternating red and green colors each time. (Be sure to cool dissolved gelatin to room temperature before pouring into mold.)
  8. Refrigerate gelatin as directed to create a total of 10 alternating clear and creamy gelatin layers.
  9. Refrigerate for 2 hours or until firm.
  10. Unmold. Cut into 16 slices to serve.
  11. Store leftover gelatin mold in refrigerator.

16 servings, one slice each

Substitute any red flavor JELL-O Brand Sugar Free Low Calorie Gelatin for the cherry flavor gelatin.

How to Unmold Gelatin: Dip mold in warm water for about 15 seconds. Gently pull gelatin from around edge with moist fingers. Place moistened serving plate on top of mold. Invert mold and plate; holding mold and plate together, shake slightly to loosen. Gently remove mold and center gelatin on plate.

Nutritional Information: Calories 25 Total fat 0 g Saturated fat 0 g Cholesterol 0 mg Sodium 95 mg Carbohydrate 3 g Dietary fiber 0 g Sugars 2 g Protein 2 g Vitamin A 0 %DV Vitamin C 0 %DV Calcium 2 %DV Iron 0 %DV

Healthy Living Information: Generally Nutritious

Diet Exchange: 1/2 Carbohydrate

Reprinted with permission from kraftrecipes.com.


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