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Kaleidoscope Egg Jigglers
6 servings
Ingredients
2/3 cup boiling water
3 oz. strawberry gelatin powder
2/3 cup boiling water
3 oz. lime gelatin powder
Instructions
Using a paper towel sprayed with cooking spray, lightly wipe inside of both sides of mold and along rims. Close mold matching up rims of the egg halves. Snap each of the six individual egg halves together until each of the six eggs are firmly sealed. Inspect each egg to make sure it is closed and sealed. In a bowl, combine 2/3 cup boiling water and strawberry gelatin powder. Mix until gelatin is completely dissolved. Pour into measuring cup with pour spout. Carefully pour into bottom half of each egg and refrigerate exactly one hour. Meanwhile, combine remaining boiling water and lime gelatin powder in a bowl. Mix until gelatin is completely dissolved. Carefully pour into eggs until each egg is filled just to the top of the egg shape. Refrigerate at least three hours or until firm. Open mold using a dull flat knife to gently pry between each egg. Do not pull on the handle. Turn mold over and shake gently to unmold eggs.
106 Calories; 0g Fat (0% calories from fat); 2g Protein; 25g Carbohydrate; 0mg Cholesterol; 86mg Sodium
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