Recipe by YELLOWMNM81
"This is one of my favorite desserts that I get when I go to a Chinese restaurant. With this recipe, it is easy to make it in the comfort of your own home! Serve with some canned fruit cocktail with syrup or just some fresh fruit! It's such a refreshing dessert to enjoy and a very good change from plain gelatin."
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2 (.25 ounce) envelopes
unflavored gelatin powder
1 1/2 teaspoons
This is a quick standby for a classic Chinese dessert. It took minutes to prepare and set within hours. The only modification I made the first time round was to reduce the sugar from 3/4 to 2/3 cup. It was still plenty sweet especially with canned fruit cocktail in syrup, so I may reduce the sugar a bit more the next time round. Classic almond jello is made with agar agar, and I have yet to find a good recipe for this. Gelatin has a slightly different texture, more spring and elasticity, but is a good substitute. My toddler loves it, and it's a good way to get calcium in him! The next times I try it, I will experiment with unsweetened soy instead of milk, using 3 cups milk to 1 cup water, substituting coconut milk for 1 cup of milk, etc. This is a keeper!
Was good, but not something I'd make again. Cheap and easy.
As many have said, this isn't like the Asian-style almond jelly in texture because this recipe calls for gelatin as opposed to agar-agar (sp.?). However, it is tasty and a great addition to a fruit salad whether you're using fresh or canned fruit. I used only 1/2 cup of sugar (it was still plenty sweet; will use less next time) and 2 tsps. of almond extract.
I grew up making this with my mom so it's such a nostalgic treat!! I substitute soymilk now since I've become lactose intolerant. Don't pass this up - it's so so delicious!!
I had a craving for this the other day and was SO happy to find this recipe. I upped the almond to 2 tsp, cause I wanted to make sure it really had an almond flavour, and it was great. The only thing I might change is to lessen the amount of liquid so that the jello is more firm. Thanks for sharing!
I love to add fruit cocktails in this. I also halve the milk into 1 cup of milk, and substitute the other cup of milk of 1 cup of table cream milk (nestle kind). I noticed when I use kiwis or pineapple, they seem to become icky. I found that if I blanched fruits like kiwi, figs, guava, pineapple, gingerroot and papaya, the enzymes are gone. Also, fruits in heavy syrup, fresh seedless grapes, canned peaches, canned pears, and fruit cocktail sink. Fresh fruit, fruit in light syrup, including fresh orange and lemon slices, sliced apples, peaches, or bananas float.
My family enjoyed this so much that I ended up making it twice this week! It's really good and easy to make. The only modification I made is that I used slightly less sugar (1/2 cup) the second time I made it, because I found the first try too sweet. We felt that it was still sweet enough with only 1/2 cup sugar.
This is so good, so refreshing. I would suggest using the fruit cocktail with extra cherries "Very Cherry" I believe its called. I used whole milk, turned out perfect!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 148
** Calories from Fat: 15
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