By Request

By Kekoa Catherine Enomoto

Wednesday, July 29, 1998

Jell-O
A creamy gelatin mold is enlivened with cubes of variously
colored and flavored gelatin for this and other variations
of the "broken glass" and "jewel" desserts.

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Jell-O fits the mold

Classic gelatin dessert has
many colorful variations

NANCY Takata of Kaneohe writes, "I would appreciate it very much if you could send me a recipe for a Broken Glass Jell-O dessert. I care for my 85-year-old sister, who has the beginnings of Alzheimer's and very bad arthritis. She loves Jell-O and I thought I would make her Jell-O with variations."

An online search revealed web site hazel@ddb.com with a mother lode of gelatin dessert and drink recipes, including recipes for Crown Jewel Dessert a k a Broken Window Glass Cake; Broken Glass Cake No. 2; Broken Glass Torte No. 3; and Broken Glass No. 4.

However, By Request went straight to Kraft General Foods in White Plains, N.Y., to retrieve the classic Crown Jewel Dessert recipe below.

Also, The "Jell-O 100th Anniversary Cookbook," marking last year's centennial of the American institution, features 192 pages of 150 kitchen-tested recipes and 65 full-color illustrations.

For ordering information, call 1-(800)-431-1001 from 3 a.m. to 10 a.m. local time (9 a.m. to 4 p.m. EST).

Crown jewel dessert

From Jell-0

1 4-serving package lime-flavored gelatin crystals (see note)
1 4-serving package orange-flavored gelatin crystals
2 4-serving package strawberry-flavored gelatin crystals
3 cups boiling water
1-1/2 cups cold water
1 cup boiling water
1/2 cup cold water
8-ounce tub whipped topping, (such as Cool Whip), thawed

Prepare lime, orange and 1 package strawberry gelatin separately, as directed on packages, using 1 cup boiling water and 1/2 cup cold water for each. Pour each flavor into separate 8-inch square pans. Refrigerate 4 hours or until firm.

Cut each pan of Jell-O into 1/2-inch cubes; measure 1-1/2 cups of each flavor. (Use remaining gelatin cubes for garnish if desired, or for snacking.)

Meanwhile, put remaining package of strawberry gelatin crystals in a medium bowl and stir in 1 cup boiling water for at least 2 minutes, until completely dissolved. Stir in 1/2 cup cold water.

Refrigerate 45 minutes or until slightly thickened to the consistency of unbeaten egg whites.

Stir in 1/2 of the whipped topping. Gently stir in measured gelatin cubes. Pour into 9-by-5-inch loaf pan.

Refrigerate 4 hours or until firm. Unmold. Garnish with remaining whipped topping and gelatin cubes, if desired. Makes 16 (1/2-cup) servings.

Note: Can use any 3 flavors of gelatin crystals.

Approximate nutritional analysis per serving: 125 calories, 3.5 g total fat, 3 g saturated fat, no cholesterol, 60 mg sodium.*

Send queries along with name and phone number to:
By Request, Honolulu Star-Bulletin Food Section,
P.O. Box 3080, Honolulu 96802.
Or send e-mail to features@starbulletin.com

Asterisk (*) after nutritional analyses in the Body & Soul section indicates calculations by Joannie Dobbs of Exploring New Concepts, a nutritional consulting firm.