Nickey’s Strawberry-Applesauce Jell-O Ring


Food.com
10 mins (prep 5, cooking 5)
8 ingredients
1 servings
This is my favorite way to make jell-o for office parties and when entertaining. Because you have to wait between layers for the jell-o to set, I usually start it a day or two before I need it ... I do one layer before going to bed (or before leaving for work) then the second layer when I get up or whenever I have time like after work the next day. I usually have a little extra mix left over from layer two. I just put it in a small container and enjoy it for a snack. You will need a jell-o ring mold to make this as written but you can use anything you want to like little custard cups, etc. Water comes to a very fast boil so it takes almost no time at all except for the refrigeration time. The time posted does not include setting time. Your number of servings will depend on how big you cut your slices.

Categories:  <-15-mins , low-sat.-fat , quick , low-sodium , low-in... , time-to-make , low-protein , low-fat , low-cholesterol , low-calorie , gelatin , inexpensive , healthy , dessert ,
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Ingredients

Nutrition

Serving Size (788.0 g)
Servings 1
Amount per Serving
Calories 1457.3 Calories from Fat 52.65
% Daily Value *
Total Fat 5.85g 9.0%
Saturated Fat 0.52g 2.6%
Trans Fat 0.13g %
Cholesterol 0.0mg 0.0%
Sodium 1397.85mg 58.24%
Total Carbohydrate 345.28g 115.09%
Dietary Fiber 6.12 g 24.48%
Sugars 231.73 g %
Protein 21.93g 43.85%
Vitamin A 56.1IU% Vitamin C 8.67mg%
Calcium 28.48mg% Iron 2.14mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
boiling water, ice cold water, boiling water
 

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