I have this thing for jelled desserts but I for most people that means the ‘Jiggling J’ brand 😉 I stay far, far away from that stuff – it is tooth aching sweet and more importantly, the artificial colors are a migraine suffers nightmare.
When I was growing up my mom often made her own desserts with Knox Gelatin. Does anyone remember those old Jello® cookbooks from way, way back when they made plain gelatin as well? My mom wore out a copy that was ancient when I was kid.
I am glad that Kraft, who owns both brands, has not shut down Knox. An old school product indeed.(Read the section on the site about the history of the brand – pretty cool!)
For tonight I have been craving sweets all day so I prepped up dessert – it comes together fast, and off to the chill chest for a couple hours 🙂 As for the instant cappuccino powder, you can use any brand you like – I just happened to have some French Vanilla flavor left behind in my backpacking/hiker food pantry that screamed “Use me up!“. Hehheh!
Double Coffee Latte Dessert
2 Tbsp cold water
1 envelope unflavored gelatin (Knox)
1/4 cup boiling water
3 Tbsp instant cappuccino powder
1 tsp instant espresso powder
2 Tbsp sugar
1 12-ounce can low fat or fat free evaporated milk
In a medium mixing bowl sprinkle the cold water over the gelatin. Let sit for 5 minutes. Add the boiling water and with a whisk stir till gelatin has dissolved. Whisk in the cappuccino powder, espresso powder and sugar till dissolved. Whisk in the milk and beat to combine.
Divide into 4 custard dishes and stash in the refrigerator for at least 3 hours.
Makes 4 desserts.