Utahns have a special interest in Jell-O Week

Lime Chiffon Pie, recipe and photo courtesy Jell-O.

(Standard-Examiner staff)
Sun, Feb 12, 2012
Share this

It’s probably not showing up on your wall calendar, but this week is Jell-O Week.

Given Utah’s historical association with the lime version of the gelatin treat, we’re going to suggest celebrating in the privacy of your own home, courtesy of these recipes provided by the Jell-O company.

Using sugar-free gelatin and fat-free whipped topping yields a Lime Chiffon Pie with 140 calories per serving, according to Jell-O. And going the light and sugar-free route on the pretzel squares saves 3 grams of fat and 40 calories per serving over traditional ingredients.

Lime Chiffon Pie

 

  • 2/3 cup boiling water
  • 3-ounce package sugar-free lime gelatin
  • Ice cubes
  • 1/2 cup cold water
  • 2 cups fat-free whipped topping
  • 1 1/2 teaspoons lime zest
  • 2 tablespoons lime juice
  • 1 ready-to-use reduced-fat graham cracker crumb crust

 

Add boiling water to gelatin mix in large bowl; stir 2 minutes until completely dissolved. Add enough ice to cold water to make 1 cup. Add to gelatin; stir until ice is melted.

Whisk in whipped topping, zest and juice. Refrigerate 15 minutes or until mixture is thick enough to mound. Spoon into crust.

Refrigerate 4 hours or until firm. Garnish with thin lime wedges and/or zest. Serves 8.

Variation: Use sugar-free lemon gelatin, lemon zest and lemon juice for a Lemon Chiffon Pie.

Cool Lime Pretzel Squares

 

  • 2 cups finely crushed pretzels
  • 1/2 cup butter, melted
  • 1/4 cup sugar
  • 2 cups water, divided
  • Two 3-ounce packages sugar-free lime gelatin
  • 14-ounce can low-fat sweetened condensed milk
  • 1 cup light or reduced-fat sour cream
  • 1 cup light whipped topping

 

Preheat oven to 350 degrees. Mix pretzels, butter and sugar. Press pretzel mixture onto bottom of 13-by-9-inch baking dish. Bake 10 minutes. Cool.

Bring 1 cup of the water to boil. Pour over dry gelatin mix; stir until dissolved. Add remaining 1 cup water; mix well. Meanwhile, place sweetened condensed milk and sour cream in blender; cover. Blend until smooth. Slowly pour in gelatin mixture; cover. Blend until well blended. Pour over crust.

Refrigerate 2 hours or until set. Cut into 16 squares. Top each serving with whipped topping.

Variation: Substitute other flavors of gelatin, such as strawberry, cherry, raspberry, orange or lemon. Top with fresh fruit to match the flavor.

blog comments powered by Disqus

Chatter