Recipe: Unflavored Gelatin Recipes

hi cindy.
with all of the wonderful new frozen juice concentrate flavors out now, you could make lots of different flavors of finger jello for the little ones. there are two recipes below for finger jello. hope you find what you are looking for!
AMBROSIA CREAM CHEESE MOLD
1 env. unflavored gelatin
1/2 c. water
1 (15 1/2 oz.) can unsweetened
pineapple chunks, undrained
1/3 c. sugar
Juice from 1 lemon
2 (3 oz.) pkgs. cream cheese, softened
1 orange, peeled, sectioned & diced
1/2 c. chopped pecans
1/2 c. flaked coconut
Soften gelatin in water; let mixture stand 5 minutes. Drain pineapple and reserve juice. Add enough water to juice to make 1 cup. Put mixture into 2 quart saucepan and heat to boiling. Add gelatin mixture and stir until dissolved. Remove from heat. Stir in sugar, lemon juice and cream cheese. Whisk to blend. Chill until partially set, then fold in pineapple, orange, pecans and coconut. Spoon mixture into a lightly greased 1 quart mold. Chill until firm.

APPLE CREAM CHEESE MOLD
2 pkg. (8 oz.) cream cheese
2 env. unflavored gelatin
1 c. half and half cream
2/3 c. sugar
2 tsp. lemon juice
1 tsp. vanilla
1 c. heavy whipping cream (whipped)
1/2 c. flaked coconut
4 c. diced red or Golden Delicious
apples, unpeeled
1 c. seedless grapes (halved)
With a paper towel, rub inside of an 8 cup mold with mayonnaise or salad oil and set aside. Beat cream cheese until fluffy. Combine gelatin and half and half in a small saucepan and cook over low heat, stirring constantly until gelatin is dissolved. Add to cream cheese. Beat until combined. Add sugar, lemon juice and vanilla. Fold whipped cream and remaining ingredients into cream cheese mixture until well combined. Pour into mold, cover and refrigerate until set, about 3 hours. To serve, unmold onto a chilled plate. Makes 16 servings.

CARROT-PINEAPPLE MOLD
1 c. orange juice
2 env. unflavored gelatin
1/2 lemon, seeded and peeled
1/4 c. sugar
1/4 tsp. salt
1 1/2 c. carrot pieces
1 1/2 c. canned crushed pineapple
with syrup
Salad greens
Put 1/2 cup cold orange juice in blender with gelatin. Whirl at low speed to soften gelatin. Bring remaining orange juice to boil, add to blender and whirl at low speed to dissolve. (If gelatin granules cling to container, push down with rubber spatula.) When gelatin is dissolved, add lemon, sugar and salt and whirl at high speed until smooth. Add carrot pieces, cover and chop a second or two. Add pineapple and chop 1 second. Turn into 4-cup mold and chill until firm. Unmold on greens. Serves 6.

FROSTY FRUIT LOAF
1 (30 oz.) can fruit cocktail
1 env. unflavored gelatin
1/2 c. Hellmann's mayonnaise
1 (10 oz.) pkg. sweetened
strawberries, crushed
1/2 c. Karo light corn syrup
1 (8 oz.) plain yogurt
Drain fruit reserve 1/2 cup. In saucepan sprinkle gelatin over syrup, low heat to dissolve. Beat in mayonnaise, stir in berries and syrup. Chill until it mounds when dropped from spoon. Fold in fruit and yogurt 9 inch loaf pan and freeze.

CRANBERRY GELATIN MOLD
1 lg. orange, seeded & quartered
4 c. fresh cranberries
2 c. sugar
1 env. unflavored gelatin
1/4 c. cold water
2 pkgs lemon Jello
3 c. boiling water
Process the orange in food processor 30 seconds or until chopped. Add cranberries and process 1 minute. Combine cranberry mixture and sugar; let stand 15 minutes until the sugar is dissolved. Sprinkle unflavored gelatin over cold water and let stand 1 minute. Add lemon Jello and boiling water; stir until gelatin dissolves. Chill until the consistency of unbeaten egg whites. Stir cranberry mixture into gelatin mixture. Pour into a lightly oiled 12 cup bundt pan or mold. Cover and chill until firm. Unmold onto lettuce lined plate and garnish if desired. Yield: 20 servings.

PINEAPPLE-CHEESE SALAD MOLD
2 env. unflavored gelatin
1/2 c. cold water
2 c. crushed pineapple
1 tbsp. lemon juice
1 c. sugar
1 c. grated cheddar cheese
1/2 pt. cream, whipped
Soften gelatin in cold water. Heat pineapple, lemon juice and sugar. When sugar is dissolved, add softened gelatin. Cool. Add grated cheese and fold in whipped cream. Mold. Serves 6 to 8.

ORANGE APRICOT GELATIN MOLD
4 1/2 c. orange juice
1/3 c. sugar
3 env. unflavored gelatin
1 1/4 c. apricot nectar
Almond flavoring
2 egg whites
Drained pears, peaches and/or apricots
Grapes, berries
Heat 1 cup orange juice with sugar and gelatin until gelatin dissolves. Add remaining orange juice and nectar. Add a few drops almond flavoring. Chill until syrupy. Whip eggs until frothy and stir into juices. Pour into a 1 1/2 quart mold. Chill 5-6 hours or overnight. Unmold and surround with fruits of your choice (thawed berries).

BANANA AND ORANGE MOLD
1 env. unflavored gelatin
1/4 c. cold water
1/4 c. boiling water
2 tbsp. sugar
Dash of salt
1 1/4 c. fresh or frozen orange juice
2 tbsp. lemon juice
2 lg. oranges, sectioned
1 lg. banana, sliced
Soften gelatin in cold water. Dissolve in boiling water. Add sugar and salt; stir until completely dissolved. Add fruit juices. Chill until mixture begins to thicken. Fold in orange sections and banana slices. Turn into 3-cup mold or 4 individual molds. Chill until firm.

LEMON LARK MOLD
1 env. unflavored gelatin
1/4 c. cold water
1/2 c. boiling water
6 oz. cream cheese, softened
3 tbsp. sugar
1 c. milk
1 (6 oz.) can frozen lemonade
concentrate, thawed
1-2 c. strawberries
Soften gelatin in cold water, then dissolve in boiling water. Blend cream cheese and sugar until soft. Add milk gradually mixing thoroughly. Add gelatin to cheese mixture. Add lemonade concentrate. Pour into 1-quart mold; chill. Unmold and garnish with strawberries.

FINGER JELLO
3 env. unflavored gelatin
12 oz. can frozen grape juice
1 1/2 c. water
Thaw juice. Soften gelatin in it. Boil water and add to gelatin/juice mixture. Stir constantly until gelatin is dissolved. (You may add honey if you like). Refrigerate for 2 hours or until solid. Cut into long rectangular finger shapes.

RAISIN BALLS (Diabetic-sugar free)
1 env. unflavored gelatin
1/4 c. apple juice
2 c. raisins
2 tbsp. flour
1/2 c. walnuts, finely chopped
1/2 c. semi-sweet chocolate chips
1/4 oz. paraffin wax
Sprinkle gelatin over apple juice; allow to soften for 5 minutes. Heat and stir until gelatin is completely dissolved. Combine raisins and flour in a mixing bowl; toss to completely coat. Stir in walnuts. Add raisin mixture to apple-gelatin. Stir to thoroughly blend. Remove from heat and allow to cool. Form into 30 balls. (Note: Spray hands with Pam before forming balls.) Refrigerate until firm. Melt chocolate chips and wax in small pan or bowl over simmering water. Dip chilled raisin balls in chocolate. Place on waxed paper until firm. Store in refrigerator.

FINGER JELLO
1 (12 oz.) can frozen apple juice
concentrate
1 1/2 c. water
3 envelopes unflavored gelatin
Soften gelatin in 1/2 cup of the water. Bring the 1 cup water to a boil and add to the softened gelatin. Add the thawed apple juice concentrate. Pour into a lightly greased 9 x 13 inch pan and chill. Cut into squares. Refrigerate in a covered container. NO SUGAR!!!

WATERMELON ICE
3 c. watermelon juice
1/2 c. sugar
1/8 tsp. salt
1 env. unflavored gelatin
Juice of 1 lemon
Mix first 3 ingredients. Remove about 1/4 cup to small saucepan. Sprinkle gelatin on juice in saucepan and let stand for 5 minutes. Dissolve over hot water or a low heat. Add with lemon juice to first mixture. Freeze in ice cream maker. Makes about 1 quart.