After I recreated my mom’s granola I started thinking about one of my favorite summertime desserts. It was this fruity, jello, creamy something with a pretzel crust. This memory I had of this specific dessert is something I probably haven’t tasted or seen in maybe 25 years.
I immediately contacted my sister to see if she knew what I was talking about just to make sure I wasn’t crazy and she knew exactly what I was talking about.
It is moments like this where I imagine a voice like Morgan Freeman’s permeating my kitchen saying,”Your mission Hillary, should you choose to accept, is to recreate the healthiest and most delicious version of your favorite childhood dessert. Should you decline this mission, everyone will roam the earth with upset stomachs, arthritis, and sourpuss faces… no pressure.”
Who knew Morgan Freeman understood Jewish guilt so well?!! So I present to you something that you can have for breakfast, lunch, dinner, dessert, or just as a snack!
Directions For the Crust:
Ingredients For the Jello:
- 1 cup organic frozen mango
- 2 dates (pitted… or just remove the pits yourself)
- 2 tsp of fresh squeezed lemon
- 1/2 tsp of ground ginger
- 2 Tbsp of Great Lakes Kosher Beef gelatin
- water to fill the remainder of the single cup blender to the fill line
- 1 cup water for the sauce pan
I had a bag of frozen mixed berries that I poured over my already baked granola crust right before I poured my Jello over.