When I think of the traditional gelatin mold, I think of a jiggly heap of sugary gelatin, congealed until thick around canned fruit and other such unrecognizable chunks.
So, when I set out to revamp this retro dessert, I set out to reflect on two of the hottest trends our diets now prefer. The new and remade molds needed to be fresh. They needed to be sweet, but not too sugary. And they needed to be served in one-person cups, little mini treats that would offer a few spoonfuls of dessert without an ounce of guilt. So, my re-do of this classic dessert became cupcake-sized, mini gelatin molds, filled with sparkling gelatin and fresh berries. An easy, heart-healthy, and totally stunning modern take on the outdated original.
Here's how to get a batch of your own mini gelatin molds. First, spray four 1/2-cup sized ramekins or reusable plastic cups with nonstick cooking spray.
Fill each cup with a fresh batch of berries.
Open a pack of unflavored gelatin and sprinkle it into a medium, plastic bowl with some granulated sugar. In keeping with the totally modern take on this recipe, I used organic sugar, which lends just a kiss of vanilla-flavor to the final product. So yummy!
Add some boiling water to your powdered gelatin and whisk together until the gelatin dissolves.
Pour ginger ale into your gelatin mixture and continue whisking until well combined.
Drizzle the gelatin mixture over your prepared berry bowls.
Fill them right to the top, covering your berries. Pop your molds into the fridge and allow the gelatin to set for about 2 hours.
Serve with a dollop of fresh-whipped cream, sweetened to taste. Spoon into your totally chic jello cups and enjoy!