Prune Jello

I am constantly trying to think of different, unique recipes and food combinations. Nearly each time I believe I have created the next original masterpiece, I Google it to find, hundreds of recipes for same. So far with Prune Jello I have found no exact matches! You might say there is a reason for that. But this Jello is surprisingly good.

It doesn’t look pretty; brown food often does not, but the texture is fabulous and the chopped dried prunes give it a richness that is very satisfying. Plus, prunes are very good for you. They are an excellent source of vitamins, minerals, fiber and antioxidants. They are high in sugar, but also low on the glycemic index, meaning they don’t spike your blood sugar like a full-sugar coke or candy bar. Gelatine is simply the cooked form of collagen and we all need more of that! Prunes have tons of other health benefits. I’m not trying to “sell” you on making Prune Jello, but if you try it, you may be very surprised!

3 simple ingredients: Gelatin, dried prunes and prune juice.

I make a lot of Jello, both sweet and savory. The basic ingredients for this recipe are on the back of the Gelatin envelope. I cut the recipe in half and it generally makes six custard cups; 1/2 cup each. The Prune Jello only made five servings. I think that is because the prune juice is so thick that when it is heated it reduced very quickly.

Chop about 3 prunes per serving cup and drop into the serving bowls.

To make this unusual dessert just pour the contents of two gelatin envelopes over 1/2 cup cold prune juice. I like to use a 4 cup measuring cup for this so you only have two pots to clean up. Do not stir, just let the gelatin sink into the cold juice. It looks a bit like a brain. While the gelatin is dissolving, bring 1 1/2 cups of prune juice to a gentle boil. Add the hot juice to the cold juice/gelatin mix and stir to dissolve the gelatin.

Unlike most fruit juice gelatins I make, it took more stirring to dissolve the gelatin. I pulled out any little, tiny pieces of undissolved gelatin with a spoon. You could also pour through a fine mesh sieve into the cups. Pour the hot gelatin mixture into each serving bowl; 1/2 cup per serving. Let cool on the counter and then refrigerate until solid.

If you wanted to fancy this up, you could unmold and serve with a dollop of unsweetened whipped cream. But I’m guessing you will not be serving this at your next dinner party, but great for family and a nice weeknight sweet treat.

Call me mellow jello…

I was going to talk about a wonderful little Blue Cheese dipping sauce I made last week for our Canasta group, but the photos were lousy so another time. And, next week I want to share a very special dinner I made just for my husband, Jerry…Venison Osso Buco.  

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Prune Jello

I know it sounds weird, but it is surprisingly delicious!

Ingredients

• 2 Packets Gelatin I used Knox original unflavored gelatine
• 1/2 Cup Prune Juice, cold
• 1 1/2 Cups Prune Juice, heated
• 3 Dried Prunes per serving, chopped

Instructions

• Pour 1/2 cup cold gelatin in a 4 cup measuring cup.
• Gently sprinkle the gelatin from the two packets on top of the cold juice. Do not stir. Let it set up to dissolve.
• Add about 3 chopped prunes to each serving bowl.
• While the gelatin is dissolving heat 1 1/2 cups prune Juice to a gentle boil.
• Pour the boiling prune juice over the cold juice/gelatin mixture and stir vigorously to dissolve all the gelatin.
• Once the gelatin is dissolved pour 1/2 cup into each serving bowl.
• Keep on the counter to cool slightly. Cover with plastic wrap and let cool completely in the fridge until it is solidly jelled.