Double Strawberry Dessert
This was another easy one from the simple beginning chapter of the book. I mixed strawberry jello, strawberry jelly, and salt in boiling water. I then measured out 1/2 cup of the mixture and blended in sour cream and let it chill. Meanwhile I added frozen strawberries to the rest of the jello mixture. I had to let that chill for 3 hours or so until it was firm. I then spooned it into serving glasses. I beat the sour cream mixture and poured it on top.
I probably should have beaten it a bit longer as it turned out looking a little cottage cheesy rather than smooth like the photo in the cookbook. Why do things never turn out like the photos in the cookbook? Still, it was tasty, kinda reminiscent of strawberry yogurt with the fruit on the bottom. It’s nothing particularly exciting, but a nice simple dessert.
I think this recipe probably should have been named Triple Strawberry Dessert for its use of strawberry jello, strawberry jelly, and strawberries; however the recipe just calls for “jelly, any red flavor” so I guess that’s why they didn’t want to make assumptions and stopped with the Double Strawberry moniker.
It’s been trendy in the event business to serve mashed potatoes in martini glasses as part of a mashed potato bar. So I’m hoping that these catering companies will soon start serving jello the same way, after they see my presentation here.