Ingredients

• 6-cup ring mold
• 3 pkgs. (4-serving size) Jell-O brand gelatin dessert, 1 each in lime, lemon and grape flavor
• Water
• 1 cup sour cream

Directions

Serves 12.

1. Stir 1 1/4 cups boiling water into 1 flavor of gelatin in small bowl. Stir for about 2 minutes to completely dissolve the gelatin.

2. Pour 3/4 cup of the dissolved gelatin into a greased 6-cup ring mold. Refrigerate about 15 minutes until set but not firm, gelatin should stick to finger when touched and should mound.

3. Refrigerate remaining gelatin in bowl about 5 minutes until slightly thickened (consistency of unbeaten egg whites). Gradually stir in 3 tablespoons of the sour cream.

4. Spoon over gelatin in mold. Refrigerate about 15 minutes or until set but not firm, gelatin should stick to finger when touched and should mound.

5. Meanwhile, repeat process with each remaining gelatin flavor. Be sure to cool dissolved gelatin to room temperature before pouring into mold on top of the other gelatin layers.

6. Refrigerate gelatin as directed to create a layered ring of clear and creamy gelatin layers in the Mardi Gras colors of yellow (lemon), purple (grape) and green (lime).

7. Refrigerate at least 2 hours or until firm. Overnight is best. Unmold. Garnish as desired.

Adapted from a Rainbow Ribbon Mold recipe from a Jell-O recipe booklet

Source: The Advocate – Baton Rouge, La

Ingredients

• 1 3/4 cups graham
• cracker crumbs
• 2 Tbsp. sugar, plus 3 1/4 cups sugar, divided
• 7 Tbsp. butter, very soft
• 11 eggs
• 2/3 cups sifted flour
• 1 1/4 cups lemon juice
• 1/3 cup sifted confectioners sugar
• Non-stick cooking spray

Directions

Preheat oven to 350 degrees. Spray a 9×13-inch pan with nonstick cooking spray. Combine graham cracker crumbs, 2 tablespoons sugar and soft butter in a bowl. Press mixture into the bottom of the prepared pan. Bake in oven 13-15 minutes. While crust is baking, whisk eggs well in a separate bowl. Add remaining sugar, lemon juice, zest and flour. Mix well. Gently pour over hot graham craker crust. Bake 45 minutes. Cool. Dust with powdered sugar and refrigerate. Makes 24 2”x2” pieces.

Ingredients

• 1 c. granulated sugar
• 2 Tbs. flour
• Butter (size of 2 walnuts)
• Yolks of 2 eggs
• 1 lg. lemon (juice and grated rind)
• 1 c. milk

Directions

Beat all to a cream. Add whites of 2 well-beaten eggs. Bake in moderate oven for 30 minutes. A sponge cake will form on top and a delicious creamy lemon custard at the bottom.

Ingredients

• 1/2 teaspoon ground ginger
• 3/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1 (9 inch) unbaked deep dish pie crust
• 2 eggs
• 1 (12 fluid ounce) can Nestles Carnation Evaporated Milk
• 1 (15 ounce) can LIBBY
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves

Directions

This is the best pumpkin pie in my opinion:)

Preheat oven to 425 F.

Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.

Bake for 15 minutes. Reduce temperature to 350 F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.

Ingredients

• 1/2 cup water
• 1 small (3.4-ounce) package lime gelatin
• 2–6 ounces low fat key lime flavored yogurt
• 1 1/2 cups frozen whipped topping, thawed
• 1 low-fat graham cracker crust
• Candy sprinkles, for garnish
• Lime zest, for garnish

Directions

Place water and gelatin in large microwave safe bowl and heat to boiling. Stir to dissolve gelatin. Add the yogurt and stir well to mix, add the whipped topping and fold all together.

Place in the crust, and refrigerate.

When cut, topped with whipped topping and candy sprinkles and serve with a zest of lime.

Note: A low sugar version can be made using sugar free gelatin, and non-fat plain yogurt can be substituted for the flavored variety.

Makes 8 servings.

Source: San Antonio Express News