evite eats: white-striped strawberry jell-o
Light, refreshing, and perfect for 4th of July, this not-too-sweet treat comes from Evite's Editorial Director, Marilyn Oliveira.
"It's a family recipe on my mom's side," she says of the atypical gelatin dessert, which is packed full of fruit and features absolutely no jiggling. "My sister reeled it off to me -- over instant message, no less -- without even having to look it up."
The addition of ripe blueberries makes this red-and-white confection perfectly patriotic. And don't be put off by the secret of the stripe: Sour cream cuts the sweetness and adds a smooth, creamy element to the texture of the dessert.
"The recipe sounds iffy, I'm the first to admit; but once you taste the finished product, it's hard to stop eating it!" Marilyn adds.
White-Striped Strawberry Jell-O:
- 1 package (6oz.) strawberry Jell-O
- 1 cup boiling water
- 1 basket (pint) strawberries, sliced
- 3 bananas, mashed
- 1 can crushed pineapple, drained
- 1 pint (16oz.) sour cream
Dissolve the powdered Jell-O in the boiling water (you should only use 1 cup boiling water for this recipe, contrary to package directions). Add the sliced strawberries, mashed bananas, and crushed pineapple; mix. Cover and set aside half of the Jell-O mixture; pour the remaining half into a 13 x 9" glass baking dish, and place in the refrigerator until set. Once firm, cover the set layer of Jell-O with sour cream and top with the remaining mixture. Refrigerate until firm, and serve with fresh blueberries for a patriotic touch.