Jello snacks for kids

Yield: 6 servings

Measure Ingredient
1 (12 oz) can frozen grape juice concentrate, thawed
3 Envelopes unflavored gelatin
1½ cup (1 can) water

From: Vicki Lansky's CANDY book GRAPE FINGER JELLO

Soften gelatin in grape juice. Boil the water, add the juice/ gelatin mixture and stir til gelatin dissolves. Remove from heat, pour into a lightly greased 9x13 pan and chill. Cut into squares when firm.

Refrigerate in a covered container. This is good lunch box and traveling fare. It can go unrefrigerated up to 4 hours under normal (not desert!) conditions.

Variation: substitute frozen cranberry juice cocktail concentrate for grape juice. Or a 12 oz can frozen apple, pear, apple, juice concentrate.


Let any of the recipes for finger jello stand and chill til thickened which doesn't take very long (15 to 25 minutes). Place a spoonful of the gelatin into each of 4 empty and clean 6 oz cans, such as usually used for frozen orange juice. Cut a peeled banana in half and center it in the can. Spoon in remaining gelatin. Chill till firm. To unmold, dip to rim in warm water and let it slide out. Or remove bottom of can if more appropriate. Cut into slices.


(A Finger Jello that is good even for breakfast).

4 envelopes unflavored gelatin ¾ cup pineapple juice 1 cup boiling water ¼ cup sugar 1 cup orange juice Soften gelatin in pineapple juice. Add to boiling water and stir til dissolved. Add sweetener and orange juice. Chill in a 9x9 inch pan, then cut into squares. Refrigerate in a covered container. Variation: If you wish to use honey instead of sugar, decrease the orange juice by ⅛ of a cup.


Why pay for Weight Watchers Apple Snack when you can make your own? Peel an apple and remove the core. Slice in rings. Place on alightly greased cookie sheet, or on clear plastic wrap laid out on a cookie sheet. Dry in an electric oven at low or warm temperatures, In a gas oven the pilot light is sufficient. Drying takes 6-9 hours, making this a good overnight project. The size of the apple slices and your oven temperature are the variables you will have to experiment with.

The apples need not be dried to a crisp. Store in an airtight container. These should last several weeks at room temperature. Good for traveling! Submitted By ROBERT MILES On 06-13-95

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