KNOX Gel-Cookery is GOOD EATING that’s good for you!
On the following pages you’ll see tested low-calorie recipes that make reducing (AND WEIGHT-WATCHING AFTER REDUCING) a pleasure!
JELLIED TOMATO BROTH
6 Servings
1 Serving Equals Free Choice
1 envelope Knox Unflavored Gelatine
1½ cups cold water
1½ cups tomato juice
½ teaspoon salt
2 teaspoons whole mixed spices
Sprinkle gelatine on ½ cup cold water to soften. Combine the remaining water, tomato juice, salt, and spices. Bring to a full boil. Strain to remove spices. (It is helpful to place whole spices in a tea ball, so that they can be removed without straining the broth.) Stir in softened gelatine until thoroughly dissolved. Serve hot, or chilled to soft jelly consistency.
VARIATION:
Use 1½ cups canned tomatoes instead of tomato juice. Strain before adding softened gelatine.
1 Serving Equals Free Choice
JELLIED BEEF BOUILLON
6 Servings
1 Serving Equals Free Choice
1 envelope Knox Unflavored Gelatine
3 cups water
3 beef bouillon cubes
2 tablespoons strained lemon juice
Sprinkle gelatine on ½ cup cold water to soften. Simmer bouillon cubes in the remaining water until dissolved. Add softened gelatine and stir until dissolved. Stir in lemon juice. Serve hot, or chilled to soft jelly consistency.
JELLIED TOMATO BEEF BOUILLON
6 Servings
1 Serving Equals Free Choice
1 envelope Knox Unflavored Gelatine
½ cup cold water
2 tablespoons minced onion
1¾ cups fat-free, brown meat stock
1 cup tomatoes
1 tablespoon chopped parsley
dash powdered cloves
½ teaspoon salt
Sprinkle gelatine on the cold water to soften. Simmer onion in meat stock with tomatoes, parsley, cloves, and salt until tender. Strain. Add softened gelatine and stir until thoroughly dissolved. Measure, and if necessary, add very hot water to make 3 cups. Serve hot, or chilled to soft jelly consistency.
VARIATIONS:
Use 2 beef bouillon cubes and 1¾ cups water instead of meat stock, if desired.
1 Serving Equals Free Choice
Use 1 cup tomato juice instead of tomatoes.
1 Serving Equals Free Choice
Use 2 beef bouillon cubes and 1¾ cups water instead of meat stock, and use 1 cup tomato juice instead of tomatoes.
1 Serving Equals Free Choice
JELLIED CONSOMMÉ ... Use reconstituted canned consommé or clarified beef, veal, or chicken stock instead of water, bouillon cubes, and lemon juice.
1 Serving Equals Free Choice
JELLIED CHICKEN BOUILLON ... Use chicken bouillon cubes instead of beef bouillon cubes. Season with ½ teaspoon salt, ¼ teaspoon each pepper and mace instead of lemon juice.
1 Serving Equals Free Choice
JELLIED CHICKEN BROTH ... Use 3 cups clarified chicken broth instead of bouillon cubes and water. Season same as Jellied Chicken Bouillon.
1 Serving Equals Free Choice
JELLIED TOMATO CHICKEN BOUILLON
6 Servings
1 Serving Equals Free Choice
1 envelope Knox Unflavored Gelatine
2 cups chicken broth
1 cup strained tomatoes or tomato juice
½ teaspoon salt
Sprinkle gelatine on ½ cup cold broth to soften. Heat the remaining broth, tomato juice, and salt until very hot. Add softened gelatine and stir until thoroughly dissolved. Serve piping hot, or chilled to soft jelly consistency.
VARIATIONS:
Use 2 chicken bouillon cubes plus 2 cups water instead of chicken broth.
1 Serving Equals Free Choice
Use 2 chicken bouillon cubes plus 3 cups tomato juice instead of chicken broth and 1 cup tomatoes.
1 Serving Equals ½ Vegetable Choice
JELLIED MADRILENE
4 Servings
1 Serving Equals Free Choice
1 envelope Knox Unflavored Gelatine
2½ cups clear beef stock[6]
1 medium tomato, fresh or canned
1½ tablespoons tomato paste
2 tablespoons tarragon vinegar
½ bay leaf
3 peppercorns
½ teaspoon salt
1 crushed egg shell
Sprinkle gelatine on ½ cup cold beef stock to soften. Combine the remaining stock, tomato, tomato paste, vinegar, spices, salt, and egg shell. Heat to boiling, stirring constantly, over low heat. Remove from heat. Add softened gelatine and stir until thoroughly dissolved. Let stand 10 minutes. Strain through fine sieve covered with a damp cloth. Serve hot, or chilled to soft jelly consistency.
BASIC MAIN COURSE SALAD MOLD
6 Servings
1 Serving Equals 1 Meat Choice
1 envelope Knox Unflavored Gelatine
½ cup cold water
1¼ cups very hot water
4 tablespoons vinegar
½ teaspoon salt
½ cup diced celery
2 tablespoons diced green pepper
2 tablespoons finely diced onion
1¼ cups flaked, cooked lean fish
Sprinkle gelatine on the cold water to soften. Stir the softened gelatine into the very hot water until thoroughly dissolved. Add the vinegar and salt. Chill to unbeaten egg white consistency. Fold in vegetables and fish carefully. Turn into one large mold (3-4 cup) or 6 small molds. Chill until firm.
VARIATIONS:
Use 1¼ cups flaked salmon.
1 Serving Equals 1 Meat Choice
Use 1¼ cups finely flaked crab meat plus 1 tablespoon mayonnaise. Mix together before folding into gelatine.
1 Serving Equals 1 Meat Choice
Use 3 hard-cooked eggs, chopped, plus 1¼ cups flaked crab meat and 1 tablespoon mayonnaise. Mix together before folding into gelatine.
1 Serving Equals 1½ Meat Choices
Use 1 cup flaked lobster plus ½ tablespoon mayonnaise. Mix together before folding into gelatine.
1 Serving Equals 1 Meat Choice
Use 1¼ cups whole shrimp plus 1 tablespoon mayonnaise. Mix together before folding into gelatine.
1 Serving Equals 1 Meat Choice
Use 1¼ cups flaked tuna fish. Reduce vinegar to 2 tablespoons and salt to ¼ teaspoon.
1 Serving Equals 1½ Meat Choices
CRAB MEAT SOUFFLE MOLD
6 Servings
1 Serving Equals 1½ Meat Choices plus ½ Milk Choice
1 envelope Knox Unflavored Gelatine
½ cup cold skim milk[7]
1½ cups very hot skim milk[7]
2 egg yolks
1 teaspoon salt
¼ teaspoon paprika
2 tablespoons lemon juice
1 teaspoon prepared mustard
1½ cups cooked, flaked crab meat
Stir gelatine into the cold skim milk to soften. Add the softened gelatine to the very hot skim milk and stir until thoroughly dissolved. Combine egg yolks, salt, and paprika; slowly add the hot mixture. Cook over hot, not boiling, water until mixture thickens, stirring constantly. Cool 10 minutes. Stir in lemon juice, mustard, and crab meat. Turn into one large mold (3-4 cup). Chill until firm.
VARIATION:
Use 1½ cups tuna or other fish instead of crab meat.
1 Serving Equals 2 Meat Choices plus ½ Milk Choice
SALMON IN TOMATO ASPIC
6 Servings
1 Serving Equals 1½ Meat Choices
1 envelope Knox Unflavored Gelatine
1 cup water
¾ cup tomato juice
2 tablespoons vinegar
½ teaspoon salt
½ teaspoon whole mixed spices
1½ cups flaked canned salmon
¼ cup chopped celery
¼ cup chopped green pepper
Sprinkle gelatine on ½ cup cold water to soften. Combine the remaining water, tomato juice, vinegar, salt, and spices. Bring to a full boil. Remove spices. (It is helpful to place whole spices in a tea ball, so that they can be removed without straining the broth.) Stir in softened gelatine until thoroughly dissolved. Chill to unbeaten egg white consistency. Blend in salmon, celery, and green pepper. Turn into one large mold (3 cup) or 6 individual molds. Chill until firm.
VARIATIONS:
Use 1½ cups flaked tuna fish instead of salmon.
1 Serving Equals 2 Meat Choices
Use 1½ cups flaked cooked white meat fish (haddock) instead of salmon.
1 Serving Equals 1 Meat Choice
Use 1½ cups flaked cooked fatty fish (halibut) instead of salmon.
1 Serving Equals 1½ Meat Choices
CHICKEN PINEAPPLE MOLD
6 Servings
1 Serving Equals 1 Meat Choice
1 envelope Knox Unflavored Gelatine
1¾ cups chicken stock[8]
1 teaspoon salt
2 tablespoons lemon juice
1 non-caloric sweetening tablet or equivalent[9]
½ cup canned unsweetened pineapple, diced
1¼ cups cooked, diced chicken
Sprinkle gelatine on ½ cup cold chicken stock to soften. Heat the remaining chicken stock with salt until boiling. Remove from heat. Stir in softened gelatine until thoroughly dissolved. Add lemon juice and non-caloric sweetener. Chill to unbeaten egg white consistency. Fold in pineapple and chicken. Turn into a small loaf pan or one large mold (4 cup). Chill until firm.
VARIATION:
Use canned chicken broth or consommé instead of chicken bouillon cubes and water.
1 Serving Equals ½ Vegetable Choice
VEGETABLES MOLDED IN CHICKEN ASPIC
6 Servings
1 Serving Equals ½ Vegetable Choice
1 envelope Knox Unflavored Gelatine
2 cups water
2 chicken bouillon cubes
½ teaspoon salt
½ cup cooked, drained peas
½ cup cooked, drained, diced carrots
½ cup diced celery
¼ cup diced green pepper
Sprinkle gelatine on ½ cup cold water to soften. Heat the remaining water with bouillon cubes until dissolved. Add salt and softened gelatine and stir until thoroughly dissolved. Chill to unbeaten egg white consistency. Stir in vegetables. Turn into one large mold (3-4 cup) or 6 individual molds. Chill until firm.
VARIATION:
Use canned chicken broth or consommé instead of chicken bouillon cubes and water.
1 Serving Equals ½ Vegetable Choice
JELLIED CHICKEN MOUSSE
8 Servings
1 Serving Equals 1 Meat Choice
1 envelope Knox Unflavored Gelatine
½ cup cold water
1 cup very hot chicken stock
¼ teaspoon onion salt
⅔ cup chilled evaporated milk, whipped
1 tablespoon lemon juice
1½ cups cooked diced chicken
Sprinkle gelatine on the cold water to soften. Dissolve the softened gelatine in very hot chicken stock to which onion salt has been added. Cool to unbeaten egg white consistency. Beat with rotary beater until fluffy. Fold in whipped evaporated milk and lemon juice. Blend in chicken. Turn into one large mold (6 cup). Chill until firm.
VARIATION:
Use 1½ cups cooked diced turkey instead of chicken.
1 Serving Equals 1 Meat Choice
CHICKEN VEGETABLE MOLD
6 Servings
1 Serving Equals 1 Meat Choice
1 envelope Knox Unflavored Gelatine
2 cups water[10]
2 chicken bouillon cubes
1 cup cooked diced chicken
½ cup cooked or canned peas, well drained
½ cup diced celery
2 tablespoons diced pimiento
1 tablespoon finely chopped parsley
Sprinkle gelatine on ½ cup cold water to soften. Heat the remaining water with bouillon cubes until cubes are completely dissolved. Remove from heat. Stir in softened gelatine until thoroughly dissolved. Chill to unbeaten egg white consistency. Fold in chicken and vegetables. Turn into one large mold (4 cup). Chill until firm.
VARIATION:
Pour a thin layer of gelatine and chicken stock mixture in a loaf pan and chill until almost firm. Meanwhile, chill remaining gelatine mixture to unbeaten egg white consistency. When the gelatine layer is almost firm, arrange 6 slices of chicken on it; add a little more of the gelatine mixture; chill again. Fold vegetables into remaining chilled mixture and carefully place on the jellied chicken slices. Chill again until mold is firm.
1 Serving Equals 1 Meat Choice
JELLIED MEAT SALAD
6 Servings
1 Serving Equals 1 Meat Choice
1 envelope Knox Unflavored Gelatine
½ cup cold water
2 bouillon cubes
1¼ cups water
1½ tablespoons lemon juice
1 teaspoon grated onion
1 cup finely diced cooked meat
½ cup diced celery
½ cup cooked or canned peas, well drained
Sprinkle gelatine on the cold water to soften. Combine bouillon cubes with the remaining water, lemon juice, and onion, and heat until bouillon cubes are completely dissolved. Add softened gelatine, and stir until thoroughly dissolved. Chill to unbeaten egg white consistency. Fold in meat, celery, and peas. Turn into a 4-cup loaf pan. Chill until firm. Cut into slices and serve on crisp lettuce.
COTTAGE CHEESE IN TOMATO ASPIC
6 Servings
1 Serving Equals 1 Meat Choice
1 envelope Knox Unflavored Gelatine
½ cup cold water
1½ cups very hot tomato juice
2 bouillon cubes
1 cup cottage cheese
1 tablespoon grated onion
2 drops Worcestershire sauce
⅛ teaspoon pepper
Sprinkle gelatine on the cold water to soften. Heat tomato juice and bouillon cubes until cubes are completely dissolved. Remove from heat. Add softened gelatine and stir until thoroughly dissolved. Chill to unbeaten egg white consistency. Blend in cottage cheese, onion, and seasonings. Turn into one large mold (3-4 cup) or 6 individual molds. Chill until firm.
BASIC GELATINE SALAD
6 Servings
1 Serving Equals ½ Vegetable Choice
1 envelope Knox Unflavored Gelatine
½ cup cold water
1¼ cups very hot water
¼ teaspoon salt
¼ cup vinegar or lemon juice
4 to 6 non-caloric sweetening tablets or equivalent[9]
1 cup shredded carrots
½ cup cooked or canned peas, well drained
Sprinkle gelatine on the cold water to soften. Add softened gelatine to the very hot water and stir until thoroughly dissolved. Add the salt, vinegar, and non-caloric sweetener. Stir until thoroughly mixed. Chill to unbeaten egg white consistency. Fold in vegetables. Turn into one large mold (3-4 cup) or 6 individual molds. Chill until firm.
VARIATIONS:
Use 1¼ cups very hot consommé instead of very hot water.
1 Serving Equals ½ Vegetable Choice
Use 1¼ cups very hot consommé instead of very hot water. Add 1 cup diced cooked meat instead of carrots. Decrease non-caloric sweetener to 1 tablet or equivalent.
1 Serving Equals 1 Meat Choice plus ½ Vegetable Choice
Use 1½ cups very hot fruit juice instead of very hot water. Add fruit such as 1 cup orange sections, ½ cup grapefruit sections, and ½ cup pineapple cubes instead of vegetables.
1 Serving Equals 1½ Fruit Choice
Use 1 cup shredded cabbage, ½ cup cooked carrots, and ½ cup cooked or canned peas as solids. Use vinegar instead of lemon juice.
1 Serving Equals ½ Vegetable Choice
Use 1 cup diced apple and 1 cup drained grapefruit sections as solids. Use lemon juice instead of vinegar.
1 Serving Equals ½ Fruit Choice
Use 1 cup diced cooked beets and 1 cup shredded raw spinach as solids. Use vinegar instead of lemon juice.
1 Serving Equals ½ Vegetable Choice
Use 1½ cups drained grapefruit sections and ¼ cup coarsely chopped nutmeats as solids. Use lemon juice instead of vinegar.
1 Serving Equals ½ Fruit Choice plus ½ Fat Choice
Use 1¼ cups diced apple, ½ cup diced celery, and ¼ cup coarsely chopped nutmeats as solids. Use lemon juice instead of vinegar.
1 Serving Equals ½ Fruit Choice plus ½ Fat Choice
Use 1½ cups diced cucumber, ½ cup diced celery, and 1 tablespoon grated onion as solids. Use vinegar instead of lemon juice.
1 Serving Equals Free Choice
Use 1 cup peas, 1 scant cup diced cooked carrots, and 1 tablespoon diced pimiento as solids. Use vinegar instead of lemon juice.
1 Serving Equals ½ Vegetable Choice
Use 1 cup peas, ½ cup diced celery, and ½ cup diced green pepper as solids. Use vinegar instead of lemon juice.
1 Serving Equals ½ Vegetable Choice
QUICK BASIC ASPIC
4 Servings
1 Serving Equals Free Choice
1 envelope Knox Unflavored Gelatine
2 cups water
2 bouillon cubes
2 tablespoons lemon juice
Seasonings such as salt, pepper, parsley, thyme, savory, cloves, or bay leaf, as desired
Sprinkle gelatine on ½ cup cold water to soften. Boil remaining water with bouillon cubes and seasonings until bouillon cubes are completely dissolved. Strain. Add lemon juice and enough hot water to make 1½ cups of liquid. Stir in softened gelatine until thoroughly dissolved. Pour into flat pan, one large mold (2 cup), or 4 individual molds. This aspic may be used as a garnish or as a base for jelling meat, fish, or vegetables.
VARIATIONS:
Use canned bouillon or consommé instead of water and bouillon cubes. Season to taste.
1 Serving Equals Free Choice
Use beef bouillon cubes and add as solids—1 cup diced leftover meat, ½ cup diced celery, and 2 tablespoons chopped green pepper. Pour into one large mold (3-4 cup).
Makes 6 servings
1 Serving Equals 1 Meat Choice
Use chicken bouillon cubes and add as solids—1 cup diced cooked chicken and ½ cup diced celery. Pour into one large mold (3-4 cup).
SAVORY TOMATO ASPIC
4 Servings
1 Serving Equals Free Choice
1 envelope Knox Unflavored Gelatine
½ cup cold water
2 bouillon cubes
1½ cups tomato juice
1 tablespoon grated onion
2 drops Kitchen Bouquet
¼ teaspoon Worcestershire sauce
⅛ teaspoon pepper
Sprinkle gelatine on the cold water to soften. Heat bouillon cubes in tomato juice until completely dissolved. Remove from heat. Stir in softened gelatine until thoroughly dissolved. Add seasonings. Pour into one large mold (2-3 cup) or 4 individual molds. Chill until firm.
VARIATION:
Pour into a flat pan to ½ inch depth. Chill until firm. Cut into fancy shapes to use as a garnish for cold meats. Will make approximately 16 such servings.
1 Serving Equals Free Choice
QUICK TOMATO JUICE ASPIC
4 Servings
1 Serving Equals Free Choice
1 envelope Knox Unflavored Gelatine
2 cups tomato juice
1 tablespoon lemon juice
½ teaspoon salt
⅛ teaspoon pepper
Sprinkle gelatine on ½ cup cold tomato juice to soften. Heat remaining tomato juice until very hot. Remove from heat. Add softened gelatine, lemon juice, and seasonings. Stir until thoroughly dissolved. Pour into one large mold (2 cup) or 4 individual molds. Chill until firm.
VARIATION:
Use above recipe, but before molding, chill to unbeaten egg white consistency. Stir in 2 cups crisp shredded cabbage. Turn into one large mold (3-4 cup) and chill until firm.
Makes 6 servings
1 Serving Equals Free Choice
ORIGINAL PERFECTION SALAD MOLD
6 Servings
1 Serving Equals Free Choice
1 envelope Knox Unflavored Gelatine
½ cup cold water
1¼ cups very hot water
¼ cup vinegar
1 tablespoon lemon juice
6 non-caloric sweetening tablets or equivalent[9]
¾ cup finely shredded cabbage
½ teaspoon salt
1 cup diced celery
1 pimiento, chopped
Sprinkle gelatine on the cold water to soften. Dissolve the softened gelatine thoroughly in the very hot water. Add vinegar, lemon juice, and non-caloric sweetener. Chill to unbeaten egg white consistency. Fold in remaining ingredients and turn into one large mold (3-4 cup) or 6 individual molds. Chill until firm.
SAVORY QUICK SALAD DRESSING
20 Servings—1 tablespoon each
1 Serving Equals Free Choice
¼ cup lemon juice
1 cup undiluted evaporated milk
½ teaspoon salt
Combine lemon juice, evaporated milk, and salt in screw-top jar. Shake well to blend.
CARROT-ORANGE JELLIED SALAD
6 Servings
1 Serving Equals 1 Fruit Choice
1 envelope Knox Unflavored Gelatine
½ cup cold orange juice
1 cup very hot water
¼ teaspoon salt
3 tablespoons lemon juice or vinegar
9 non-caloric sweetening tablets or equivalent[9]
½ cup shredded raw carrot
¼ cup well drained, canned, crushed pineapple[11]
½ cup well drained, cubed orange sections
Sprinkle gelatine on cold orange juice to soften. Combine very hot water, salt, lemon juice or vinegar, and non-caloric sweetener. Add the softened gelatine and stir until thoroughly dissolved. Chill to unbeaten egg white consistency. Fold in carrots, pineapple, and orange. Turn into one large mold (3 cup) or 6 individual molds. Chill and serve.
LOW-CALORIE COOKED SALAD DRESSING
44 Servings—1 tablespoon each
1 Serving Equals Free Choice
1 envelope Knox Unflavored Gelatine
½ cup cold water
2 teaspoons dry mustard
2 teaspoons salt
¼ teaspoon paprika
1⅓ cups boiling water
2 tablespoons butter or fortified margarine
2 eggs, well beaten
4 non-caloric sweetening tablets or equivalent[9]
½ cup vinegar
Sprinkle gelatine on the cold water to soften in top of double boiler. Mix together mustard, salt, and paprika and gradually add the boiling water. Add this hot mixture and butter or margarine to softened gelatine. Stir until softened gelatine is thoroughly dissolved and butter or margarine is melted. Add gradually to the beaten eggs and return to top of double boiler. Cook over hot, but not boiling, water, until the mixture begins to thicken, stirring constantly. Remove from heat. Add non-caloric sweetener and very slowly stir in vinegar. Chill until slightly thickened. Beat with rotary beater until well blended. Store, covered, in refrigerator. To serve, beat lightly with a fork.
BASIC “GEL” FOR NON-CALORIC CARBONATED BEVERAGES
4 Servings
1 Serving Equals Free Choice
1 envelope Knox Unflavored Gelatine
½ cup cold water
1½ cups non-caloric carbonated beverage
Sprinkle gelatine on the cold water in top of double boiler. Stir over hot water until gelatine is thoroughly dissolved. Remove from heat. Add beverage and blend. Turn into one large mold (2 cup) or 4 individual molds. Chill until firm.
SPANISH CREAM
8 Servings
1 Serving Equals ½ Milk Choice
1 envelope Knox Unflavored Gelatine
½ cup cold skim milk[7]
1½ cups very hot skim milk[7]
⅛ teaspoon salt
2 egg yolks, beaten
1 teaspoon vanilla extract
8 non-caloric sweetening tablets or equivalent[9]
2 egg whites, stiffly beaten
Soften gelatine by stirring it into the cold skim milk in top of double boiler. Add the very hot skim milk and salt. Place over boiling water; stir until softened gelatine is thoroughly dissolved. Pour slowly into egg yolks, stirring constantly. Return to top of double boiler; cook over hot, but not boiling, water, stirring constantly, until mixture coats a spoon. Remove from heat. Add vanilla and non-caloric sweetener. Stir to dissolve completely. Chill until slightly thicker than unbeaten egg white consistency. Fold into beaten egg whites. Turn into one large mold (4 cup) or 8 individual molds. Chill until firm.
CHERRY SPONGE
4 Servings
1 Serving Equals 1 Fruit Choice
1 envelope Knox Unflavored Gelatine
½ cup cold water
1 one-pound can water packed sour pitted cherries
1 tablespoon lemon juice
8 non-caloric sweetening tablets or equivalent[9]
1 egg white, stiffly beaten
Sprinkle gelatine on the cold water to soften. Empty cherries into a saucepan and boil for 5 minutes. Turn into bowl and beat with rotary beater until broken up in fine pieces. Measure and if necessary, add very hot water to make 1¼ cups. Add softened gelatine, lemon juice, and non-caloric sweetener; stir until softened gelatine is thoroughly dissolved. Chill to unbeaten egg white consistency. Whip with rotary beater until fluffy. Fold in beaten egg white until smooth. Turn into one large mold (2 cup) or 4 individual molds. Chill.
CUCUMBER-GRAPEFRUIT SALAD MOLD
6 Servings
1 Serving Equals ½ Fruit Choice
1 envelope Knox Unflavored Gelatine
½ cup cold water
1½ cups very hot water
¼ teaspoon salt
1 tablespoon vinegar
3 non-caloric sweetening tablets or equivalent[9]
1 cup diced, drained grapefruit sections
1 cup diced, drained cucumber
Sprinkle gelatine on the cold water to soften. Stir softened gelatine into the very hot water with salt until it is thoroughly dissolved. Add vinegar and non-caloric sweetener. Chill to unbeaten egg white consistency. Fold in grapefruit and cucumber. Pour into one large mold (3-4 cup) or 6 individual molds. Chill until firm.
LEMON GELATINE
4 Servings
1 Serving Equals Free Choice
1 envelope Knox Unflavored Gelatine
½ cup cold water
1¼ cups very hot water
¼ cup lemon juice
6 non-caloric sweetening tablets or equivalent[9]
Sprinkle gelatine on the cold water to soften. Stir the softened gelatine into the very hot water until thoroughly dissolved. Add lemon juice and non-caloric sweetener. Pour into one large mold (2-3 cup) or 4 individual molds. Chill until firm.