Kuchnia

Valentine Jelly Pops

I used a flexible silicon mold (a flexible silicone mini muffin pan would also work). But the recipe could be set in an 8” x 8” glass or non-reactive metal pan and cut into cubes, jiggler style, for equally adorable results. Whatever method used to set them, these jelly pops are adorable served “popsicle style” using cut lengths of wooden coffee stirrers – they are such fun for little hands to hold on to!


Ingredients

Red Layer:

1/2 cup boiling water

1 3 oz package strawberry flavored gelatin dessert (sugar free dissolves very easily)

1/2 cup cold water


Pink Layer:

1/2 cup cold water

1 1/2 envelopes plain gelatin

1 6 oz strawberry flavor Yoplait yogurt


White Layer:

1/3 cup cold water

1 envelope less 1/2 tsp plain gelatin

1/3 cup sweetened condensed milk

8 each wooden coffee stirrers, cut into 2 inch lengths for garnish, if desired


Directions

If using a silicone mold, prepare mold by spraying lightly with cooking spray, then wiping each mold cavity clean with a paper towel. This will leave a slight residue to aid in un-molding without affecting the taste or appearance of the jelly pops. If setting in a glass or non-reactive metal baking pan, no prep is needed.

Red Layer. Dissolve strawberry gelatin in boiling water. Add cold water. Pour 1 tsp. into each mold cavity. Refrigerate until firm but not fully set (30 to 45 minutes. Prepare Pink Layer.

Pink Layer. Pour water into small saucepan. Sprinkle with gelatin and allow to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved, about 5 minutes. Remove from heat and stir in yogurt. Allow to cool to room temperature. Pour 1 tbsp into each mold cavity. Refrigerate until firm but not fully set (30 to 45 minutes). Prepare White Layer.

White Layer. Pour water into a small saucepan and sprinkle with gelatin. Allow to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved (about 5 minutes). Stir in the sweetened condensed milk. Allow to cool to room temperature. Pour approximately 2 tsp. into each mold cavity.

Refrigerate several hours or overnight, until fully set. Garnish each jelly pop with a coffee stirrer segment, if desired.