Enjoy this Savory JELL-O Mold recipe from Kraft! Combine zucchini and lemon in this tasty JELL-O dish.
What You Need
Original recipe yields 10 servings
2 cups boiling water
2 pkg. (3 oz. each) JELL-O Lemon Flavor Gelatin
1-1/2 cups cold water
3 Tbsp. HEINZ Distilled White Vinegar
1-1/4 cups shredded carrots
1/2 cup KRAFT Real Mayo Mayonnaise
1 cup shredded zucchini
2 green onions, sliced
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Let's Make It
Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Stir in cold water and vinegar. Reserve 2-3/4 cups gelatin at room temperature. Refrigerate remaining gelatin 1 hour or until thickened.
Stir carrots into thickened gelatin; pour into 6-cup mold sprayed with cooking spray. Refrigerate 15 min. or until gelatin is set but not firm.
Add 1 cup of the reserved gelatin to mayo in medium bowl; whisk until blended. Spoon over gelatin layer in mold. Refrigerate 30 min. or until gelatin is set but not firm. Stir zucchini and onions into remaining reserved gelatin; spoon over gelatin layers in mold.
Refrigerate gelatin 3 hours or until firm. Unmold onto plate before serving.
Prepare using KRAFT Light Mayo Reduced Fat Mayonnaise.
How to Determine JELL-O Mold Volume
To determine the volume of a gelatin mold, fill the mold with water, then measure the water. Most recipes list the size of the mold needed. If you do not have the correct size mold, use a metal or plastic cake pan, tube pan, loaf pan or mixing bowl that is the correct volume.
How to Unmold Gelatin
Allow gelatin to set several hours or overnight until completely firm. Before unmolding, dip knife in warm water and run knife around edge of gelatin to loosen. Dip mold in warm water, just to rim, for 15 sec. Lift from water and gently pull gelatin from edge of mold with moistened fingers. Place moistened serving plate on top of mold. Invert mold and plate and shake to loosen gelatin. Gently remove mold.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.