Grape Jello

Ingredients:

2 cups white grape juice

1 cup cold water

4 envelopes unflavored gelatin

1/3 cup sugar

1 cup cold purple grape juice, or additional white grape juice

1 medium red apple, diced

1 cup diced green and red grapes seeds removed (I usually use seeded grapes) 

Instructions

• Bring 2 cups white grape juice to a boil in a small saucepan over high heat.
• Meanwhile, pour water into a large heatproof bowl. Sprinkle gelatin over the water; let stand for 3 minutes. Add the juice and stir to completely dissolve the gelatin, 2 to 3 minutes. Add sugar and stir for 1 minute to dissolve. Whisk in purple grape (or additional white grape) juice.
• Refrigerate until the mixture is the consistency of thin pudding and is just starting to set around the edges, 1 to 1 3/4 hours. The time will vary depending on the size of your bowl and how cold your refrigerator is. After 1 hour, start checking every 5 to 10 minutes because it thickens quickly after that.
• Gently but thoroughly whisk the mixture until it’s uniform. Stir in diced fruit. Pour into a 9-by-13-inch pan. Cover the pan with plastic wrap, without touching the jello.
• Refrigerate until very firm, about 3 hours. To test if it’s ready, touch it with your finger. If your finger does not stick, it’s done.
• Run a small, sharp knife around the edge of the pan. Cut into 16 squares then gently pry the squares out with a butter knife.

Make Ahead Tip: Refrigerate for up to 3 days; unmold just before serving.

Nutritional Information

56 calories

0 g fat

0 g saturated fat

0 mg cholesterol

9 mg sodium

13 g carbohydrates

0 g fiber

12 g sugars

2 g protein