Best Vhun With Tropical Fruits Thai Jello Recipes
TROPICAL FRUITY JELLO
To make jello a little more interesting, I added my favourite tropical fruits and it worked beautifully! This is so refreshing on a hot day and the low sugar version is great for waistline-watchers. I use sugar free jello but feel free to use a small packet of regular peach jello. I have been told that fresh pineapple prevents gelatin from setting so only use canned for this recipe. Cook time is chilling time.
Provided by Shuzbud
Categories Gelatin
Time 2h10m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- In a heatproof jug, mix the jello powder with the boiling water until dissolved.
- Add the cold water and pineapple juice. Put in the fridge for about an hour, until starting to set but not set yet.
- Add the fruit, evenly scattered through the jello (if it immediately falls to the bottom, put it back in the fridge to set a little more).
- Put back in the fridge until completely set.
Nutrition Facts : Calories 92.3, Fat 0.3, Sodium 19.6, Carbohydrate 22.8, Fiber 1.1, Sugar 19.4, Protein 1
VHUN WITH TROPICAL FRUITS (THAI JELLO)
This is a simple "jello" recipe that uses agar instead of gelatin. You can find agar in oriental food stores. Sometimes it's in sheets rather than powder, but they both work equally well. Typically, I top this with canned lychees and chopped fresh mango, but you can use canned fruit cocktail or any choice of tropical fruits like bananas, kiwi or pineapple.
Provided by Jostlori
Categories Gelatin
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- First layer:.
- Place all ingredients for the first layer in a medium saucepan and stir to combine. Place saucepan over high heat and bring to a boil, stirring frequently. Remove from heat.
- Pour into a medium pan. I use an 8x8 glass pyrex. Let it sit for about 10 minutes.
- In the same saucepan, place all ingredients for the second layer and stir to combine. Place saucepan over medium heat and bring to a boil, stirring frequently. Remove from heat and let cool for three minutes. Carefully pour over the first layer.
- Let cool for about one hour, or refrigerate until firm.
- To serve, cut into squares and put on a plate. Pour a small amount of the lychee syrup over the jello. Top with lychees and chopped mango.
Nutrition Facts : Calories 407.8, Fat 10.1, SaturatedFat 9.3, Sodium 121.4, Carbohydrate 81.7, Fiber 1.6, Sugar 79.2, Protein 1.6
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