Strawberries ‘N’ Cream Jello [Recipe]
Yes, it’s true. I am back!! You may know, or you may not, that I’ve been in Germany for 3 years, which is why this blog has suffered so greatly for lack of content/current-ness.
It’s true that I won’t necessarily be able to keep it up as much as I like, at least for the first bit while I settle back into the rhythm of life, but I do love blogging – and I love hearing from all of you. So please keep commenting, and keep popping in every once in a while. It’s always great to hear from you.
Today I’m going to share a simple summer crowd-pleaser with you: Strawberries ‘N’ Cream Jello, a quick, easy way to impress people will your skillz. I’ve made it here in little cups/jars, but if you can’t be bothered, just throw the whole thing into a big glass bowl and have done with it.
Here’s what to do:
Strawberries ‘N’ Cream Jello
Makes 7-8 jello cups, or 1 small-medium size glass bowl.
2 sm pkg. strawberry jello
1-1/2 c. boiling water
1 c. sour cream
1 c. raspberry or cranberry juice concentrate*
2-4 fresh, chopped strawberries per cup or 1-1/2 c. chopped strawberries for a bowl
1/2 c. whipping cream
1 tsp. sugar
Fresh mint, oregano, or rosemary to garnish
*I used cranberry juice concentrate for this tutorial.
Tip: This recipe makes a smooth, creamy jello. If you like your jello a little on the thicker side, try dissolving the jello in 1 c. boiling water instead of 1-1/2.
(1) Wash and chop the strawberries; place into cups or a small-medium size glass serving bowl.
Tip: For a party, clear plastic cups are a great way to serve a lot of these with almost no cleanup!
(2) Dissolve jello packages in 1-1/2 c. boiling water; make sure this is well combined so that the pectin crystals are no longer visible.
(3) Whisk in the sour cream until smooth, add the juice concentrate, and whisk to combine.
(4) Pour the jello mixture over the chopped strawberries, cover, and chill in the fridge until set, at least 2-4 hours.
Tip: I put my cups into a 9×13 baking pan, covered the whole set of them with plastic, and then let them set in the fridge overnight.
(5) Using an electric mixer, beat the cream with 1 tsp. sugar until stiff peaks form. Spoon over jello cups just before serving, and garnish with fresh mint, oregano, or rosemary.
And now… A photo shoot! Because that… is what I do, and I can’t help it. Enjoy!
Come back soon, yes?