Summer Jelly Cubes

For the Mango Jelly Cubes

2 ½ envelopes unflavored gelatin, powdered (18 grams)

⅔ cup water, divided

2 cups mango, peeled, deseeded (454 grams) fresh or frozen

⅔ cup granulated sugar (125 grams)

1 tablespoon lemon juice

¼ teaspoon kosher salt, half if using table salt

For the Cottage Cheese Jelly

16 ounces LACTAID® Cottage Cheese (453 grams)

3 ½ cups LACTAID® Whole Milk (800 grams)

¾ cup granulated sugar (150 grams)

4 ½ envelopes unflavored gelatin, powdered (32 grams)

Neutral cooking spray

Other Tools: 9x5-inch loaf pan, 9x13-inch pan, blender, fine mesh sieve

For the Mango Jelly Cubes

1. In a small bowl, combine the gelatin and ⅓ cup of the water. Stir to combine then set aside to bloom (about 5 minutes).

2. In a blender, combine the mango and remaining ⅓ cup of water. Blend until smooth, then pour into a medium pot.

3. Add the sugar, lemon juice and salt. Heat over medium until simmering. Remove from the heat and add the bloomed gelatin. Stir until all of the gelatin is dissolved in the mixture.

4. Pour into a lightly greased 9x5-inch loaf pan. Chill in the refrigerator for 3 hours, then slice into cubes.

For the Cottage Cheese Jelly

1. In a small bowl, combine the gelatin and ½ cup of the water. Stir to combine then set aside to bloom (about 5 minutes).

2. Blend the LACTAID® Cottage Cheese until smooth.

3. In a medium pot combine the whole milk and granulated sugar. Whisk together and heat to a low simmer, then turn off the heat.

4. Add the bloomed gelatin mixture and whisk until the gelatin is fully dissolved. Let cool and then whisk in the blended cottage cheese.

5. Add the fruit jelly cubes to a lightly greased 9x13-inch pan in a random pattern, then ladle the LACTAID® Cottage Cheese mixture over.

6. Cover and chill in the refrigerator for at least 4 hours, then tip it out and slice into cubes with a knife dipped in hot water for easier cuts. Store in the refrigerator until serving.

Amount Per Serving