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Milk and Honey Cookbook
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and devotional,
From the Land of Milk and Honey, is available online at
Winepress Christian Books. $13.95
Back in the 60's, we always had jello salad at big family gatherings. As the years went by, I focused on using healthy recipes that called for whole foods and natural ingredients, and could hardly bring myself to make those jello salads. They typically called for a box of jello mix, complete with artificial flavor and color, plus some artificial, whipped cream substitute...
As our kids grew older, I realized they'd missed out on that jello salad tradition. We hadn't continued to make it for family gatherings, but they made up for lost time once they discovered it at church potlucks! It can be quite the crowd pleaser.
With a new generation on the horizon, I'm hoping to start a new family tradition of serving healthy jello salad recipes, made with natural fruit juices. I might add cream, although you could substitute coconut milk, soy milk, or almond milk. By using a cream substitute and some agar-agar in place of the gelatin, you can have a vegan jello salad option too.
For vegetarians, vegans, and others who prefer not to use gelatin (an animal product), you can substitute agar-agar powder (derived from seaweed). You can use the same amount, but you do need to boil it some to completely dissolve it. While gelatin will dissolve in heated water, the agar-agar mix will need to be heated to boiling. A jello salad made with agar-agar will stay firm even at room temperature, which can be a nice feature on hot days.
Jello Salad Recipe, Natural Style
When purchasing the frozen juice concentrates, be sure to get 100% fruit juices. You can use your favorites, but watch out for imposter juices that are loaded with high-fructose corn syrup.
Serves 8-10.
Ingredients:
- 1/3 c. (+ 1/3 c. more) frozen cherry juice concentrate
- 1/3 c. (+ 1/3 c. more) frozen orange juice concentrate (pulp-free)
- 1/3 c. (+ 1/3 c. more) frozen grape juice concentrate
- 5 pkg. (5 TBS.) unflavored gelatin total (1 for each of the three flavors, plus 2 for pineapple/cream layer)
- 2 c. boiling water (1/2 c. for each of the 3 flavors, plus for the pineapple/cream)
- 2/3 c. (+ 1/4 c. more) frozen pineapple juice concentrate
- 3/4 c. cream
- Grapes or berries for garnish, optional
For this recipe, let get to room temperature, in three separate ceramic bowls (large soup bowls work): > 1/3 c. frozen cherry juice concentrate > 1/3 c. frozen orange juice concentrate (pulp-free) > 1/3 c. frozen grape juice concentrate
Soften gelatin by sprinkling into each bowl: > 1 pkg. unflavored gelatin (for each of the three flavors)
After 5 min. or so, add to softened gelatin: > 1/2 c. boiling water
Stir until gelatin dissolves. Microwave for 30 seconds or so, if necessary, to dissolve the gelatin. Last, add to each bowl: > 1/3 c. more of same concentrate
Pour each flavor into its own small loaf pan (5"x3" works well). Let set up in refrigerator for several hours. When jell-o loafs are firm, make the pineapple jell-o.
Into larger ceramic bowl, measure and let get to room temperature: > 2/3 c. frozen pineapple juice concentrate
Soften gelatin by sprinkling into the bowl: > 2 pkg. gelatin
After 5 min. or so, add to softened gelatin: > 1/2 c. boiling water
Stir until gelatin dissolves, microwaving the mix a bit if it's not dissolving. Last, add: > 1/4 c. more of pineapple juice concentrate > 3/4 c. cream
Refrigerate the pineapple mixture just twenty minutes or so, to get to the consistency of thin yogurt. Cut the loaf pans of flavored jell-o into 1" cubes, gently folding into pineapple-cream mix, pouring into a ring-shaped mold. Let set up until completely firm, half a day or longer. (You can make it the day before.) Before serving, briefly set the mold into a sink of hot water, just to warm the outside of the pan, moving quickly to invert it upside-down onto a plate. Garnish with grapes or berries if desired. Cut and serve!