Jello became popular during the Victorian era. Believe it or not a carpenter and cough syrup manufacturer purchased the recipe and his wife added fruit flavors with the Jello name applied in 1897. Unable to find success with the product, Pearle Wait sold it for $450. In 1902 a advertisement was placed in the Ladies’ Home Journal and by 1904 it’s popularity soared.
My favorite way to have Jello is with cream cheese. I add fruit too.
Whip in the cream cheese before adding the cold water. After it’s been in the refrigerator and starting to set I’ll whip it again. All the air bubbles make it light a fluffy. Add fruit at this point and stir it in. The cream cheese will incorporate but some will float to the top. That’s the best part!
Today is Utah Jell-O Day. In 2001 Jello became the state desert. More Jello is consumed, by population, in the state of Utah than any where on earth.
Jello is fat free and does contain vitamin C. It has minimal amounts of vitamins and minerals. No dietary fiber and the carbohydrates do convert to sugar.
Have you tried the Champagne Jello?
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