Bavarian cream with wild berries, Low-Cal Dessert
Gelatin is made from boiling meat bones and pig skins. Bones and skins are immersed in an acid solution to extract collagen, dried and ground into powder. Vegans, who can not eat protein products derived from seaweed jelly, edible kuzu vine, sponsorship and plants.One might think that the jelly is a new product, but it has been for years.
According to "Behind Wiggle," an article on the website of Kraft Foods, Peter Cooper, industrial and inventor who has patented the gelatin in 1845. "Even if his jelly packed in tidy little boxes with instructions, Cooper has little to do with him," says the site.
But Pearle Wait, a carpenter and cough medicine manufacturer, had other ideas. He added, strawberry, raspberry, orange, lemon and variantsgelatin powder. His wife Mary came up with the name Jell-O and the rest is history of food. Today grocery stores carry many products containing gelatin.
You will find individual gelatin desserts in the refrigerated section, and Shortcake Napoleon in the oven, mousse and pudding mix in the corridor. There are marshmallows. marashmallow marshmallow cream and cookies and much more.
Normally I'm not a dessert eater, but sometimes they ask me something sweet. I alsotrying to return to five pounds. What could I do? I rummaged in the freezer and found a package of wild berries. In the fridge I found an open box Cool Whip Free. It 'was a packet of sugar-free Jell-O on the shelf. Of course, I decided to combine them, and the result is the Bavarian cream with wild berries.
You can use this recipe for six minutes or so. Lemon zest gives a fresh taste. Topping the berries frozen and cold water, this cake is the record. MyMan who was a five star review, and although I'm sorry to admit, I sip of Bavarian cream. Try this recipe, because I believe that you, your children and grandchildren (if any) will love it.
Ingredients
,6-Ounce package sugar-free strawberry Jell-o
2 cups boiling water
1 teaspoon finely grated lemon zest
12-oz package of frozen berries without added sugar
2 cups Cool Whip Free
8 large strawberries (optional)
Method
Addboiling water, Jell-O and stir until powder is completely dissolved. Add the lemon zest and berries frozen, stir and cool for several minutes. Gently whisk in the Cool Whip mixture of berries. Pour 1 cup into a 1/2-quart bowl. Cover with plastic wrap and refrigerate for at least three hours.
With a selection of fruit jelly chills mixture separates into two layers, with fruit and the bottom layer of cream on top. To set and throw the bowl in boiling water for a few seconds. Place a plaque onBowl lifts the cup and the plate and shake gently until dessert comes out.
Dessert Cut into triangles with a serrated knife. Garnish each plate with fresh strawberries, if desired.
Makes 8 servings.
Copyright 2007 by Harriet Hodgson
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