Mother rarely made Jello. She didn’t particularly care for it, and one of her rules of the road was if she didn’t like something, nobody else would like or want it. Of course, that meant that Lindy and I were enthralled with it.
Our mother didn’t like Jello, and she also oddly found a way to turn the simple task of making Jello into a major production. Pots and pans were rattled about, cupboard doors were slammed shut violently, and as children we were banned from the kitchen. She also often left it unrefrigerated for hours or days after making it.
Nonetheless, to this day I still enjoy making and eating Jello. This is one of my very favorite Jello recipes.
- 2 cups (one 16 oz. can) of pears packed in fruit juice (Chop pears and reserve 3/4 cup of liquid)
- 1 (4 oz.) Sugar-free Lime Jello
- 1 cup cold water
- 1/2 cup fat-free cream cheese (softened)
- 3/4 cup Cool Whip Free
- In a small saucepan, bring reserved pear juice to a boil.
- Remove from heat and add the dry Jello.
- Mix well to dissolve.
- Once dissolved, add the one cup of water.
- Next add the chopped pears and cream cheese.
- Use a whisk to mix ingredients.
- Next add Cool Whip and pour into an 8×8 pan.
- Refrigerate for 2 hours or more.
- Cut into 6 servings.
- 80 calories
- 0 gram of fat
- 4 grams of protein
- 16 grams carbohydrates
- 2 grams of fiber