Knox Blox

 My kids really like jello, but I thought I'd give a try at making a healthy version.  On one website I recently saw the idea to make jello using pineapple juice.  So out to the store I went and bought some pineapple juice and Knox Gelatine.

Instead of needing to look up the recipe online, all I had to do was flip the box over to discover their recipe for Knox Blox.  It's their version of Jello Jigglers and I'm assuming it's been around a lot longer.  I've never really worked with plain gelatin so this was a first for me.

 

I started by measuring three cups of juice.  I then put this in the microwave and heated to boiling.

Then I poured one cup of cold juice into a large bowl and sprinkled the four packs of gelatin over it.  

Having never made these before, I thought these mountainous formations were a bit weird, but I assume it's normal as everything in the recipe worked out well.  After this sat for a minute, I added the boiling juice and stirred until it dissolved.

 Just to be sure, I sprayed my 8 x 11 pan with nonstick spray, then poured the gelatin mixture into it.  After a few hours in the refrigerator it was solid and I removed it. You can see I cut a section from it.

 I then cut it into squares and this is what they looked like.   My kids liked them, and so did I. I have to admit, though, that it took them a little bit to realize not to expect the super sweet regular jello they were used to.  I will make these again, but I think I'll try them with a different juice that my kids like more.

Recipe as found on the Knox Gelatine box

Ingredients:

4 envelopes unflavored gelatine

1 cup cold fruit juice

3 cups fruit juice, heated to boiling

2 Tablespoons sugar or honey (I made this a couple weeks ago and I'm pretty sure I omitted this)

Directions:

1.  Sprinkle gelatin over cold juice in a large bowl; let stand one minute.  Add hot juice and stir until gelatin completely dissolves, about 5 minutes.  Stir in sugar or honey if desired.  Pour into 13x9 inch pan. (I used an 8x11 inch pan.)

2.  Refrigerate until firm, about three hours.  To serve, cut into one inch squares (I made them slightly larger.