THE ELECTRIC KITCHEN
Simple gelatin desserts are made to refresh
THE ELECTRIC KITCHEN
Hawaiian Electric Co.
SOMETIMES the simplest treats can be so satisfying. And these days, when food is all fancied up on TV and in magazines, it's easy to forget the simple comfort foods of the past.
This week, we're sharing old favorites for gelatin-based desserts. What could be simpler than mixing up a few easy-to-find ingredients and placing the mixture into the refrigerator overnight? No need to turn on the oven (which keeps you and the kitchen cool) and no need to mind the bake time.
That's why these desserts are perfect to take to a weekday party or potluck -- who has the time (or energy) to bake during the hectic weekdays?
Admittedly, the Spanish Cream takes a little time and effort, but the result is worth it!
Kona Coffee Gelatin
4 envelopes unflavored gelatin
3 cups hot water
3 tablespoons instant Kona coffee crystals
2 tablespoons sugar
1 can (14 ounces) sweetened condensed milk
Dissolve gelatin in hot water. Stir in coffee and sugar. Add condensed milk. Pour into an 8-inch square pan. Chill until set.
Cut into serving pieces. Serves 16.
Approximate nutritional analysis, per serving: 90 calories, 2 g total fat, 1.5 g saturated fat, 10 mg cholesterol, 35 mg sodium, 15 g carbohydrate, no fiber, 15 g sugar, 4 g protein
2 tablespoons unflavored gelatin
1-1/8 cups water
3/4 cup sugar
1 cup milk
1 tablespoon almond extract
1 can (16 ounces) peach slices
1 can (15 ounces) lychees
8 maraschino cherries, cut into halves
Soften gelatin in 1/8 cup (2 tablespoons) water.
In a saucepan, bring remaining 1 cup water to boil. Add softened gelatin and stir until dissolved. Stir in sugar, milk and almond extract. Pour into an 8-inch square pan and chill until firm.
To serve, drain peaches, saving liquid. Dice or cut peaches. Return peaches to liquid; add lychees and cherries. Cut almond gelatin into diamond shapes. Carefully put into fruit mixture. Serves 8.
Approximate nutritional analysis, per serving: 200 calories, 1 g total fat, 0.5 g saturated fat, 5 mg cholesterol, 20 mg sodium, 47 g carbohydrate, 1 g fiber, 37 g sugar, 3 g protein
2 eggs, separated
1-1/4 cups milk
1 envelope unflavored gelatin
Dash of salt
1/2 cup sugar
1/2 teaspoon vanilla
1 cup heavy cream, whipped
Beat egg yolks with milk.
In saucepan, combine gelatin, salt and 1/4 cup sugar. Stir in egg and milk mixture. Cook over low heat, stirring constantly, until mixture thickens slightly and gelatin is dissolved, 5 to 8 minutes. Remove from heat and stir in vanilla.
Chill, stirring occasionally, until mixture begins to thicken.
In small bowl of electric mixer, beat egg whites until soft peaks form. Gradually beat in remaining 1/4 cup sugar, until stiff peaks form. Fold into gelatin mixture. Fold in whipped cream. Pour into a 1-quart mold and chill until firm.
Unmold and serve with fruit such as strawberries or peaches. Serves 6.
Approximate nutritional analysis, per serving (not including fruit): 260 calories, 18 g total fat, 11 g saturated fat, 130 mg cholesterol, 85 mg sodium, 20 g carbohydrate, no fiber, 19 g sugar, 6 g protein
Hawaiian Electric Co. presents this weekly collection of recipes as a public service. Many are drawn from HECO's database of recipes, accessible online at www.heco.com