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The LDSCN Weekly Recipe Archive Uses For Gelatin

Recipes used with permission of site owner. ***Custard Style Yogurt***
A Sassafrassy recipe!

• 1 package flavored gelatin mix (the four serving size)
• 1 cup tap water
• 3 cups yogurt (homemade is fine)
• 1/3 cup sugar (optional)
• up to 1 cup chopped fruit (optional)

Oh is this stuff good! First heat up the tap water. When it boils, remove it from the heat. Add the gelatin to it and stir it with a fork for several minutes, to completely dissolve the gelatin. The gelatin will only dissolve if you stir it long enough. When the gelatin is dissolved, stir in the yogurt. If you like it very sweet you can stir in the extra sugar too. I don't like to add the sugar, but the kids like it pretty well with the extra sugar. If you like you can also stir in some chopped fruit. I like to add leftover canned fruit, cut into small bits, or sometimes bananas or frozen strawberries. The fruit should be cut up small, or it is difficult to chew. When everything is well stirred up, pour the yogurt into individual cups or small resealable containers. Place them in the fridge to chill. These are great in the lunch box, and also as a healthy snack. If you have homemade yogurt which didn't set up as well as you like, it can be used to good advantage in this recipe. Red flavors of gelatin seem to be the most popular at my house, but I think lemon and peach are also pretty good. Green is interesting, and appeals to kids who like to pretend they are eating slime.

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***Finger Gelatin***
A Sassafrassy recipe

• 1 1/2 cups boiling water
• 3 packages unflavored gelatin
• 12 oz can frozen juice concentrate (I prefer purple grape)

First bring the water to a boil. I do this in a large glass bowl in the microwave. You could do it on the stove in a sauce pan just as easily. After the water boils, stir in the unflavored gelatin. Stir and stir and stir a lot. More than you think you should. And then when you are sure you have stirred enough, go ahead and stir some more. You could do it in the blender too, if you liked. That would involve less stirring. When you are absolutely certain that all of the gelatin has dissolved, you can stop stirring. Add the undiluted, frozen juice concentrate. Stir some more, until the frozen concentrate melts completely. Rinse an 8" square pan with cool water. Turn the gelatin mixture into the pan and chill overnight, or until firm. I cut the pan 6 by 6, making 36 small squares. For each serving I use 3 squares. This is the equivalent of an ounce of concentrate, or about 4 ounces of juice. This is a great way to get the kids to drink more juice. Makes 36 squares, or 12 servings. Great for after school or lunch box snacks.

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***Whipped Topping***
A Sassafrassy recipe

• 1 packet unflavored gelatin
• 1 tablespoon water
• 1/3 cup boiling water
• 1 cup tap water
• 1 cup instant non-fat dry milk powder
• 1/3 cup sugar
• 1/3 cup vegetable oil
• 1 teaspoon vanilla
• 2 to 3 teaspoons lemon juice

First take the cup of tap water and pour it into a large deep bowl. Put this bowl of water into the freezer while you do everything else. I use a metal bowl because the water chills faster. Next place the unflavored gelatin into a small cereal bowl. Add one tablespoon of water and let is soften up. Add the boiling water to the gelatin mixture. Stir it with a fork for several minutes, to dissolve the gelatin completely. Let it sit and cool down some. Meanwhile measure the oil, vanilla and lemon juice all into a small container. Set it aside. Also measure the sugar and set aside.

When the water in the freezer has ice crystals forming on it, take it out and place it on the counter. Pour in a full cup of dry milk powder. Using electric beaters (you have to have electric beaters to make this recipe), whip the mixture at high speed until it forms stiff peaks. This will take a full five minutes. Continue beating, and gradually add the sugar. When it is fully incorporated, gradually add the cooled gelatin mixture. When this is fully incorporated, gradually add the oil, vanilla, lemon juice mixture, in a small stream. The texture of the topping will change a little bit, becoming bright white and creamier. This is normal.

Now place the bowl into the freezer again for about 10 or 15 minutes. It will chill and thicken. Stir it with a wire whisk right before serving. You may serve it right away, or keep it in the fridge for a few days. Be sure to stir it before serving, because it tends to thicken up while it sits. Stirring it will make it creamy again.

I discovered a variation of this recipe as a teenager in a 1973 edition of The American Heart Association Cookbook. When I made it the first time, I was quite impressed with the results. Over the years, I modified the recipe, adding the vanilla and lemon juice, and increasing the recipe, to make enough for my large family. It doesn't taste the same as the non-dairy whipped toppings you find at the supermarket. It actually tastes much better. The dry milk powder gives it a dairy flavor which, to my taste buds, is much more satisfying than the chemical fluff available in the freezer at the market. It costs about 60 cents to make. An equivalent amount from my store is $2.39. Big savings.

This recipe is actually quite easy after you've made it a couple times, and find the rhythm of it. Serve it anywhere you would regular whipped topping, and even use it in fancy pudding or gelatin creations. It holds up nicely. Great as a topping for Cream Pies. If you are trying to cut down on cholesterol, this recipe will work as well as real whipping cream on most deserts.

Home Page: http://waltonfeed.com/

All recipes compiled by Desi Ellis.

Revised: 31 Dec 01