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16 servings, 3/4 cup each
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Select a large round watermelon (12 to 14 lb.). Cut off thin slice from bottom of melon, then cut off top 1/3 of melon. If desired, use sharp knife to scallop edge of larger watermelon piece. Scoop out fruit from both pieces with melon baller. Invert watermelon shell on paper towels; let stand to drain excess juices before filling with fruited gelatin. Mix desired amount of watermelon with other fruits before adding to gelatin as directed. Reserve remaining watermelon for snacking or another use.
Prepare using 2 pkg. (6 oz. each) of your favorite flavor of regular JELL-O Gelatin, or 4 pkg. (0.3 oz. each) JELL-O Sugar Free Gelatin.
Prepare Watermelon Bowl as directed. Prepare fruited gelatin as directed, using 3 pkg. (0.6 oz. each) or 6 pkg. (0.3 oz. each) JELL-O Sugar Free Gelatin and 1-1/2 qt. (6 cups) each boiling water, cold water and assorted fruit. Makes 24 servings.
Since fresh or frozen pineapple, papaya, kiwi, figs, guava and gingerroot all contain enzymes that prevent gelatin from setting, never use them in gelatin recipes. But you can use any canned fruits or juices since the canning process kills this enzyme.
The colorful strawberries in this showstopping low-calorie, fat-free summer dessert are a good source of vitamin C.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.