Recipe for cooking egg jigglers

Low-Fat and Low-Calorie Recipes :: Gelatin Desserts

Egg Jigglers

Source: kraftfoods.com

2 1/2 C. boiling water
2 (8-servings size) pkg.s Jell-O, any flavor, or
    substitute 4 (4-servings size) pkg.

Stir boiling water into gelatin in lrg. bowl at least 3 min. until completely dissolved. Cool for 30 min. at room temperature.

Meanwhile,  using paper towel dipped in canola oil, lightly wipe insides of both sides of egg mold and along rims. (Or spray lightly with no stick cooking spray.) Close mold, by matching up the rims of the egg halves.

Stir boiling water into gelatin in lrg. bowl at least 3 min. until completely dissolved. Cool 30 min. at room temperature.

Snap each of the 6 individual egg halves together until each of the 6 eggs are firmly sealed. Inspect each egg to make sure it is closed and sealed. Place mold, fill-side up, on tray.

Pour gelatin into measuring C. with pour spout. Immediately pour into mold through fill-holes until each egg is filled just to top of the egg shape. Pour remaining gelatin into 8- or 9- in. square pan.

Refrigerate at least 3 hr. or until firm. Open mold using a dull flat knife to gently pry between the halves of each egg. Do not pull on the handle. Turn mold over and shake gently to unmold eggs.

Dip bottom of square pan into warm water about 15 seconds. Cut into decorative shapes with cookie cutters all the way through gelatin. Lift from pan.