I have never been a big "Jell-o" fan, but this simplified, smaller version of Rainbow Jell-O is easy to make and refreshing to eat. The microwave is perfect for boiling the water! Vary the flavors to match the occasion. The silicone loaf pan makes a perfect shape and releases the gelatin easily. Yogurt adds a slight tartness that kids of all ages will love. An easy make-ahead summer salad or dessert.
RAINBOW JELLO LOAF3 (3-oz.each) pkgs. flavored gelatin (select contrasting colors and flavors)Water1 cup plain Greek yogurt
1. MICROWAVE (high) 3/4 cup water in silicone 1 or 2-cup measure 1 1/2 to 2 minutes or until boiling. Stir water; slowly stir in 1 package of the gelatin until dissolved. Let stand 5 minutes.
2. Measure 1/3 cup yogurt into another cup or bowl. With fork slowly blend in 1/2 cup of the hot gelatin mixture until smooth. Let stand at room temperature. Add 1/3 cup cold water to the gelatin remaining in silicone cup; mix well. Pour into 9x5-inch silicone loaf pan. Refrigerate until set, about 45 minutes. When set, remove from refrigerator. Carefully pour gelatin with yogurt on plain layer, pouring onto a spoon or spatula so the force does not break into set gelatin. Refrigerate about 30 minutes or until set.
3. Meanwhile, rinse cups and utensils and start Step 1 with another flavor. When finished with 2nd flavor, continue with Step 1 and 3rd flavor. After last layer is set, cover and refrigerate several hours or overnight. To serve, use a spatula to loosen sides of gelatin from pan. Set pan in about 1 inch of hot water for 2 minutes to loosen bottom. Place serving plate over loaf pan. Invert onto serving plate. Refrigerate until served.
About 12 Servings
TIPS >Select darker colored flavors for top and bottom layers and a light color for center.
>Any plain yogurt, either regular or non-fat works well.
>Be sure to stir boiling water before adding gelatin or it could erupt when the gelatin is added.
>Favorite flavors: Raspberry or Strawberry, Lime and Lemon for Christmas; Raspberry or Strawberry, Blueberry and Peach or Lemon for July; Cherry, Mango and Blueberry for Summer.