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    You are in: Home / Recipes / White Jello Recipe
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    White Jello

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on September 02, 2009

      Well, it didn't taste like coconut to me but it sure tasted good. Went into the "Keeper" file. Thanks for sharing. GG

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    • on October 12, 2008

      We LOVED this recipe! I've made it twice and plan to make it more. I used non-fat sour cream and put it in a Jello mold. It sets up very firm and reminded me of panna cotta, which I love! I made Mixed Berry Sauce to top and it' vibrant color was really set off by the creamy white. Thanks for another great recipe, Dojemi! Roxygirl

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    • on June 15, 2007

      Another one for the soft & mooshy food Hall of Fame! I made this with 2% milk & 1/2 cup of Splenda instead of sugar. It set up just abit firmer than the sugar-free cherry jello I used as a base. Similar to panna cotta with a tasty additional richness from the sour cream ( refreshing & nice change from cloying Cool Whip & unctous whipped cream). Delicious & a much appreciated change to have with the jello which is a large part of my eating experience right now. Thank you, dojemi, for this yum recipe I will use even after my mouth heals up!

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    • on April 19, 2007

      Very tasty, Dojemi! This has the texture more like a pudding than of gelatin. Creamy and smooth. If I didn't make this myself I wouldn't know it was gelatin at all. I made this with skim milk and it works wonderfully well. I can see how this recipe would be a great addition to a layered dessert. I'm so glad I discovered this wonderful recipe! Thank you so much for sharing, doj : )

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    Nutritional Facts for White Jello

    Serving Size: 1 (1284 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 473.2
     
    Calories from Fat 228
    48%
    Total Fat 25.4 g
    39%
    Saturated Fat 15.8 g
    79%
    Cholesterol 60.1 mg
    20%
    Sodium 114.0 mg
    4%
    Total Carbohydrate 53.9 g
    17%
    Dietary Fiber 0.0 g
    0%
    Sugars 44.6 g
    178%
    Protein 9.4 g
    18%

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