1. ADD 2/3 cup boiling water to the berry gelatin powder in small bowl; stir 2 minutes until completely dissolved. Repeat with the cherry gelatin powder. Allow to cool. Meanwhile…
2. SPRINKLE the unflavored gelatin over 1/4 cup milk in a medium bowl; let stand 5 minutes. Bring the remaining milk to a boil in a saucepan. Remove from the heat, stir in the sugar and vanilla, and add to plain gelatin mixture. Stir until the gelatin is completely dissolved. Cool for 10 minutes.
3. SPOON the berry gelatin into 20 (1-ounce) plastic shot glasses sprayed lightly with cooking spray, adding 2 teaspoons to each. Refrigerate for 15 minutes or until set but not firm.
4. TOP with the unflavored gelatin mixture, adding 2 teaspoons to each cup. Refrigerate for 10 minutes. Insert a cherry, stem end up, into the white gelatin layer. Refrigerate for 2 minutes.
5. COVER with the cherry gelatin, adding 2 teaspoons to each cup. Refrigerate for 2 hours or until firm. Remove from the cups before serving on a platter or individual plates.
Variation With Alcohol: Prepare as directed, reducing the boiling water to 1 cup and dissolving the berry and cherry gelatin mixes in 1/2 cup boiling water each. Stir 1/4 cup vodka into each flavor of gelatin, then continue as directed.
Infuse the maraschino cherries in a glass jar. Add 1/2 cup vodka and cover with a tight-fitting lid. Refrigerate for at least 2 hours. Then drain, pat dry and use as directed. (Yes, you can drink the alcohol you’ve drained.)
Variation Without Maraschino Cherries: Substitute small strawberries or blackberries for the cherries.
GELATIN VS. GELATINE: THE DIFFERENCE
It’s the same product. Gelatine is the British spelling and pronunciation (jell-a-TEEN in the U.K. versus jell-a-TIN in the U.S.).
EASY FRUIT DESSERTS
If you’d like to celebrate with fruit, bring home some a watermelon, some blueberries and your choice of creamy topping: Cool Whip, vanilla yogurt, yogurt or sour cream (the latter two sweetened as desired).
Both recipes are super-quick and easy and low in calories.