JELLO FRUIT SNACKS RECIPES

JELLO FRUIT SNACKS | JUST A PINCH RECIPES

Jello Fruit Snacks | Just A Pinch Recipes image

They are slightly sticky, which can be remedied with a light dusting of cornstarch, or leaving them to dry out a bit overnight.

Provided by Amanda Marble @miss_scarlett

Categories Fruit Appetizers

Prep Time 15 minutes

Cook Time 2 hours

Yield 12

Number Of Ingredients 5

Ingredients

1/3 cup(s) water
1 box(es) (small) flavored gelatin, your choice
2 package(s) (.25 ounce envelopes) unflavored gelatin
1 small sauce pan
THESE ARE SERIOUSLY EASY AND YUMMY! YOU NEED A JELLO MOLD OR SILICONE MOLD, AND THE SMALLER THE MOLD, THE MORE QUANTITY YOU'LL GET.

Steps:

Measure water into sauce pan, and sprinkle all the gelatin on top of the water.
Put the stove heat onto medium heat.
Stir until gelatin is completely dissolved.
When gelatin is ready, pour into mold. (I used a silicone ice cube tray, and only filled up the bottom.)
Let the mold sit for about 2 hours.
Gently pull the snacks out of the mold.
Serve!

FRUIT JELLO DELIGHT RECIPE - FOOD.COM

Fruit Jello Delight Recipe - Food.com image

Make and share this Fruit Jello Delight recipe from Food.com.

Total Time 4 hours 10 minutes

Prep Time 10 minutes

Cook Time 4 hours

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 (5/8 ounce) package Jello gelatin (sugar-free, any flavor)
1 cup boiling water
1 cup cold water
1 banana (chopped)
1 apple (diced or chopped)
1 cup grapes (or any other small fruit of your choice)

Steps:

Boil the one cup of water and add it to the Jello in a bowl or container.
Stir for about 2 minutes, until completely dissolved.
Add one cup cold water, stir.
Put 1 cup chopped banana into bottom of the bowl.
Chill in refrigerator for about 1-2 hours, or until a thick jelly-like consistency.
Add other fruit into Jello, spread evenly.
Place back into refrigerator for about 2-3 more hours.
Enjoy!

Nutrition Facts : Calories 92.2, FatContent 0.2, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 24.9, CarbohydrateContent 23.7, FiberContent 2.2, SugarContent 17.8, ProteinContent 1

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