WIGGLY JIGGLY FRUIT SALAD
Enjoy this delicious salad made with fruits and strawberry-flavored gelatin - perfect for a side dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h20m
Yield 8
Number Of Ingredients 6
Steps:
- In small bowl, pour boiling water over gelatin; stir about 2 minutes or until gelatin is completely dissolved. Stir in yogurt until smooth. Refrigerate at least 2 hours until firm.
- Dip bottom of bowl into very warm water about 15 seconds or until gelatin is loosened. Cut gelatin into 1-inch squares. Remove gelatin squares from bowl; place in serving bowl.
- Add remaining ingredients to gelatin; toss gently.
Nutrition Facts : Calories 50, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 30 mg, Sugar 8 g, TransFat 0 g
WIGGLY JIGGLY CRYSTAL BALL
Provided by Food Network
Categories dessert
Time 38m
Yield 16 to 18 servings
Number Of Ingredients 6
Steps:
- For the gelatin: In a large, deep bowl, combine the gelatins. Pour the boiling water over the mixture and sir until completely dissolved. Refrigerate for 1 1/2 hours or until partially set.
- Meanwhile, prepare the cosmic fruit: Cut cantaloupe, watermelon, and honeydew into stars and moon shapes. Press the fruit into the partially set gelatin, then refrigerate for 4 hours or until set.
- Place the bowl in a pan of hot water to loosen the gelatin from the sides, then invert onto a wizard-like platter.
SUPER FLUFFY GLUTEN-FREE JAPANESE SOUFFLE PANCAKES
Wiggly, jiggly, light, and fluffy pancake fun! More of a souffle than a pancake, these gluten-free souffle pancakes are just as scrumptious and more nutritious than those made with classic refined white flour. Season these heavenly treats with cinnamon, nutmeg, or even grated citrus zest. Variations for a classic batter and a grain-free, low-carb batter are shown below.
Provided by Edible Times
Categories Pancakes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Combine flour, buttermilk, vanilla, baking powder, egg yolks, and salt for batter in a bowl.
- Whip egg whites for meringue in a glass, metal, or ceramic bowl on medium-high speed until foamy. With the mixer running, gradually add sugar and cream of tartar. Continue to whip until soft to medium peaks form. When the beater is pulled from the whites, the peaks will curve back down a little instead of sticking straight up. The whipped whites will turn opaque and significantly increase in volume.
- Mix 1/3 of the whipped whites into the pancake batter. Use a spatula or wooden spoon to fold in remaining whites, in several additions, being sure there are no large clumps of egg whites in the batter.
- Grease the inside of round metal molds and place molds into a lightly greased pan over medium-low heat. Fill molds 2/3 high with batter. Cover the pan and cook until bottoms are golden brown and bubbles break the surface, about 10 minutes. Flip, cover, and cook until golden brown on the other side and tops spring back when touched, about 5 more minutes.
Nutrition Facts : Calories 150.3 calories, Carbohydrate 20.7 g, Cholesterol 103 mg, Fat 4.3 g, Fiber 0.9 g, Protein 6.3 g, SaturatedFat 1.1 g, Sodium 175 mg, Sugar 14.2 g
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