Preparation:
Completely dissolve jello in boiling water. combine cold water and enough ice cubes to measure 1 cup. Add to jello; stir till slightly thickened. Remove any unmelted ice. Add orange and carrot. Chill until thickened, about 10 mins.
Place foil baking cups in muffin pans, or use small individual molds which have been lightly sprayed with Vegetable non-stick coating spray. Spoon jello mixture into cups, filling each cup about 2/3rds full. Chill until firm, about 2 hours. Peel away foil cups carefully (or dip molds in warm water 2-5 seconds to unmold).
Makes 2 3/4 cups or 6 servings.
VARIATIONS: Sub. 1 can (16 oz.) drained fruit cocktail OR 1 can (17 oz.) drained and finely chopped peaches OR 1 1/2 cups finely chopped fresh fruit or veggies for the orange and carrot. For the canned fruits, use those packed in water or unsweetened fruit juice. |
