Finger Jello is always a highlight for children at picnics and potlucks. These Pinwheels are easy to make and feature unflavored gelatin which is good for your health. Each flavor is whisked together using my favorite stainless steel whisk before it is poured in layers in a 10 x 15 baking pan. Cherry and Strawberry Kool Aid are 2 kinds that I have found that do not have maltodextrin listed as an ingredient so I use them as a handy Drive-thru-Sue ingredient. If you need a snack to keep in your fridge this summer for your children, I’m sure they would love these pinwheels. Sour cream maybe substituted for the Greek Yogurt for an S setting if you prefer.
Cherry Pinwheel Finger Jello THM-FP
- 1 cup cold water, divided
- 4 tablespoons and 2 teaspoons unflavored gelatin, divided
- Cherry Jello Layer:
- 1/2 teaspoon Cherry Koolaid, unsweetened
- 1/4 teaspoon THM Cherry Extract
- 5 tablespoons THM Gentle Sweet
- 1 1/2 cups water
- pinch of salt
- White Jello Layer:
- 1 teaspoon THM vanilla
- 5 tablespoons THM Gentle Sweet
- 1 cup non-fat Greek Yogurt
- 1/2 cup water
Divide the water, 1/2 cup water into 2 small bowls. Sprinkle 2 tablespoons and 1 teaspoon unflavored gelatin in each bowl. Allow to soften for 5 minutes. Cherry Layer: Heat one bowl of softened gelatin until clear. I do it for 45 seconds in the microwave. Whisk in Cherry Kool Aid, Cherry Extract, and Gentle Sweet. Stir until Gentle Sweet is dissolved. Add water and salt. Whisk well. Lightly spray a 10×15 pan with Pam Spray. Pour jello into a greased 10 x 15 baking pan . Refrigerate. White Layer: Heat remaining softened gelatin until syrupy and clear. Whisk in vanilla, Gentle Sweet, yogurt, and water. When cherry layer is set, pour white layer carefully over it, spreading with a spoon. Refrigerate until set but still slightly tacky. Starting at the wide end roll jelly into a jelly roll. Refrigerate for 1 hour until totally firm. Cut with a sharp knife. 18 slices.
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Cherry Pinwheel Finger Jelle THM-FP
Ingredients
- 1 cup cold water divided
- 4 tablespoons and 2 teaspoons unflavored gelatin divided
- Cherry Layer
- 1/2 teaspoon Cherry Koolaid unsweetened
- 1/4 teaspoon THM Cherry Extract
- 5 tablespoons THM Gentle Sweet
- 1 1/2 cups water
- pinch of salt
- White Layer
- 1 teaspoon vanilla
- 5 tablespoons THM Gentle Sweet
- 1 cup non-fat Greek Yogurt
- 1/2 cup water
Instructions
-
Divide the water, 1/2 cup water into 2 small bowls. Sprinkle 2 tablespoons and 1 teaspoon unflavored gelatin in each bowl. Allow to soften for 5 minutes. Cherry Layer: Heat one bowl of softened gelatin until clear. I do it for 45 seconds in the microwave. Whisk in Cherry Kool Aid, Cherry Extract, and Gentle Sweet. Stir until Gentle Sweet is dissolved. Add water and salt. Whisk well. Lightly spray a 10×15 pan with Pam Spray. Pour jello into a greased 10 x 15 baking pan . Refrigerate. White Layer: Heat remaining softened gelatin until syrupy and clear. Whisk in vanilla, Gentle Sweet, yogurt, and water. When cherry layer is set, pour white layer carefully over it, spreading with a spoon. Refrigerate until set but still slightly tacky. Starting at the wide end roll jelly into a jelly roll. Refrigerate for 1 hour until totally firm. Cut with a sharp knife. 18 slices.
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https://www.pinterest.com/pin/349451252337107269
I’m thinking this would be good with a blueberry layer for July $th. Thanks for the great recipe.
How do i adjust this recipe for someone who is on a clear liquids diet, allowed only jello and broth. These pinwells would be too firm. He loves a mandarin orange or grape flavour. The jello must be smooth.
You could reduce the gelatin but than you couldnt roll it. It would be best in a serving dish.
Does this freeze and thaw well? I go into the hospital for hip replacement in 3 weeks and I want to prepare some healthy (gut healing) snacks ahead of time. Thanks!
I have never frozen it.