One of my favorite holidays is the 4th of July. My brothers served in the armed forces, so the holiday has special meaning to us. We usually load op the car and head for the lake and meet a few friends. We spend the day relaxing, skiing, fishing, swimming and eating! This is the mother of all picnics, so I try to come up with cool foods that represent the holiday. This year I am bringing these Patriotic Jello Cups. They are festive, low calorie and the kids absolutely love them. If you want to make an adult version, you can add a white liquor to the jello.
Patriotic Jello Cups
These Patriotic Jello Cups are easier to make than you may think. I know when I first saw the recipe, I thought they were going to be a huge pain in the butt. I was pleasantly surprised at how easy they were to make. It just takes a little patience and a steady hand and the results are well worth the effort.
One thing I will admit went wrong with my Patriotic Jello Cups was I did not stir them for the full 2 minutes the recipe calls for. You must do this in order to have all of the jello dissolve. Otherwise, they are grainy and it ruins the taste because it is just plain weird! Another area of caution is cooking the milk. Watch that temperature because milk burns easily and if you overcook it, the milk discolors and you have to start over again.
If you want a darker blue than the berry jello allows, just add a few drops of blue food coloring. When you get to the cherry layer, be sure to hold on to the stem when you are pouring your jello into the cup. The end result of the Patriotic Jello Cups should be a stem that stands up as straight as you can. I promise you are going to be thrilled with these once they are ready to be eaten. The kids think they are fun and they taste really great!
Patriotic Jello Cups
- 1-1/3 cups boiling water, divided
- 1 3 ounce pkg. blue (berry) Jello
- 1 3 ounce pkg. red (cherry Jello
- 1 packet unflavored Gelatin
- 1 cup milk, divided
- 3 Tbsp. sugar
- 1/2 tsp. vanilla
- 20 cherries with stems,
- Add 2/3 cup boiling water to berry gelatin mix in small bowl; stir 2 min. until completely dissolved. Repeat with cherry gelatin mix. Cool.
- Meanwhile, sprinkle unflavored gelatine over 1/4 cup milk in medium bowl; let stand 5 min. Bring remaining milk to boil in saucepan. Remove from heat; stir in sugar and vanilla. Add to plain gelatine mixture; stir until gelatine is completely dissolved. Cool 10 min.
- Spoon berry gelatin into 20 (1-oz.) plastic shot glasses sprayed lightly with cooking spray, adding about 2 tsp. to each. Refrigerate 15 min. or until set but not firm.
- Top with unflavored gelatine mixture, adding about 2 tsp. to each cup. Refrigerate 10 min. Insert cherry, stem end up, into white gelatine layer in each cup. Refrigerate 2 min.
- Cover with cherry gelatin, adding about 2 tsp. to each cup. Refrigerate 2 hours or until firm. Remove from cups before serving.