Frieda's Dessert


 I read the story behind this recipe, and actually wonder if I'm distantly related to the person who submitted it, Jacalyn Mitchell. Either through my husband's family (Mitchell) or through her grandmother's family (Spencer, which was my great-grandfather's last name).

Jello is a food I thought I had "outgrown." But I was re-introduced to it (see blog about Delicious Green (Blue) Salad), and we became happily re-acquainted. It has possibilities that are really rather endless.

I chose to substitute Raspberry Jello in Frieda's Dessert (it calls for lime). And I was not sure about using evaporated milk. I had read online that there can be problems combining the two foods. So I looked for a substitute. Enter hot chocolate. Now call me crazy, but it actually works the same way as if you use the boiling water the recipe already calls for, so just think of it as flavored water, right? And what better flavor combo than chocolate and raspberry, right? 

I had some sweet little heart-shaped silicone baking cups that were perfect for this recipe. Just mix, pour, and tuck in the fridge to chill. Then turn upside down on a plate and serve (the picture really needs fresh raspberries and curls of chocolate sprinkled around the heart, but you'll have to imagine these, because the pantry was fresh out).



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