TrueBlue Blueberry Jello
Try using TrueBlue instead of boiling water to dissolve the gelatin in this otherwise dessert classic.
INGREDIENTS:
4 cups (1 L) TrueBlue Wild Blueberry (or any flavor)
2 pkg Knox unflavored gelatin. (2 tbsp – 30mL powder gelatin, to set 4 cups liquid)
1 cup (250 mL) fresh or canned fruit, optional (do not use fresh pineapple or kiwi fruit as gelatin will not set)
METHOD:
Spray a jello mold or bunt pan lightly with non-stick cooking spray if desired. (to help release jello from mold)
Measure 1 cup (250 mL) TrueBlue Blueberry Cocktail in a glass measuring cup.
Sprinkle gelatin over top and mix well. Let sit for about 2 mins for gelatin to soften. Microwave on high for 45 sec to 1 min, until liquid is very warm, but not boiling. Stir to dissolve gelatin.
Pour remaining 3 cups (375 mL) TrueBlue Blueberry Cocktail in gelatin mold.
Add warm mixture and stir thoroughly. Chill in fridge for about 2 hours, until gelatin starts to set. (do not let set completely- liquid should be just starting to thicken)
Add fruit uniformly into jello. Cover and return to fridge to set completely, 4 – 6 hours. (up to 24 hours)
To remove Jello from mold, dip mold into warm water for 5 – 7 seconds.
Carefully loosen edges with the tip of a spatula or knife. Place serving dish on top and flip over, holding mold and plate firmly. Shake gently until gelatin falls free from mold.
Cover TrueBlue Blueberry jello and keep in refrigerator for up to 24 hours. Serve chilled.
