Creamy Egg Jigglers

Adapted from

  • 2 1/2 c water, boiling
  • 6 ozs lime gelatin powder
  • 1 c fat-free milk
  • 3 ozs instant vanilla pudding mix
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 mixing bowl, combine boiling water and gelatin powder. Mix until gelatin is completely dissolved. Cool 30 minutes at room temperature. In another mixing bowl, combine milk and pudding mix. Mix well. Quickly stir into gelatin with wire whisk until blended. Pour into measuring cup with spout. Immediately pour into mold through fill-holes just to the top of the egg shape. Pour remaining mixture into 8"square pan. Refrigerate 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.
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Posted: 4/5/1998
Holidays
Rated by 0 users (0.00)
WW Points* : 1.85
6 servings
Nutrition Facts
Servings Per Recipe 6
Amount Per Serving
Calories 92
Calories from Fat 1 (1%)
% Daily Value *
Total Fat 0.1g 0%
Saturated Fat 0g 0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 0.8g 0%
Sodium 138mg 6%
Potassium 0mg 0%
Total Carbohydrate21g 7%
Dietary Fiber 0g 0%
Sugars 18g
Protein 2g 0%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.