Gelatina de Mosaico
Learn how to make Gelatina de Mosaico, a vibrant Mexican gelatin dessert! This recipe is easy to follow and perfect for any occasion. Get the recipe now!
Craving a dessert that’s both visually stunning and refreshingly delicious? So many desserts are BORING, let’s be honest. But this is a fun, colorful treat that’s perfect for parties or a simple family gathering. Gelatina de Mosaico, or mosaic gelatin, is a classic Mexican dessert that combines different flavored gelatins in a creamy, sweet base. It’s surprisingly easy to make and is always a crowd-pleaser. This recipe provides a simple and straightforward method for creating your own vibrant masterpiece. Let’s get started with this easy recipe for gorgeous **Gelatina de Mosaico**!
| Prep Time | 30 | Cook Time | 60 |
| Servings | 12 | Calories | 280 kcal |
Ingredients
- 4 boxes (3 oz each) different flavored gelatin (e.g., strawberry, lime, pineapple, blue raspberry)
- 4 cups boiling water
- 4 cups cold water
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 package (8 oz) cream cheese, softened
- 1 teaspoon vanilla extract
- 1/2 cup milk
- Cooking spray
Recommended Tools You’ll Need
| Tool | Why You Need It |
|---|---|
| Mixing Bowls | Essential for preparing each gelatin flavor separately. |
| Whisk | To fully dissolve the gelatin powder in boiling water. |
| Blender | To create a smooth and creamy milk mixture. |
| 9×13 inch Pan or Mold | To hold and shape the final Gelatina de Mosaico. |
Calorie Reality
This dessert provides about 280 calories per serving, and it’s important to consider that when planning your daily food intake. Don’t forget to account for all the other meals and snacks you’ll consume throughout the day to maintain a balanced calorie intake and meet your goals.
About Your Daily Budget: Your TDEE (Total Daily Energy Expenditure) is the number of calories you burn each day. This recipe should be included in your daily macro and calorie goals, accounting for activity, age, and biological sex.
Diet Compatibility
Compatible with: Vegetarian, Pescatarian
Not compatible with: Vegan, Keto, Paleo
Warning: Mixing Diets: Be mindful of combining this dessert with other high-sugar or high-fat foods. Excess sugar can contribute to the generation of new fat in your body, a process known as lipogenesis. Balance is key to enjoying treats without derailing your health goals. This dessert IS high in sugar.
Expert Tips
For a cleaner cut on your gelatin cubes, lightly grease your knife with cooking spray. To minimize calories, use a light or fat-free cream cheese. Remember that sustainable weight loss is about consistent healthy habits, not depriving yourself. Allowing yourself some treats will help you stay on track!
Macros Breakdown
This Gelatina de Mosaico is relatively higher in carbs due to the sweetened condensed milk and gelatin. The fat comes from the cream cheese. It is important to factor in the macros when balancing your diet so that you reach your goals.
Nutrition Information (per serving)
| Calories | Protein | Carbs | Fat | Fiber |
|---|---|---|---|---|
| 280 kcal | 8g | 35g | 12g | -g |
Instructions
- Prepare each flavored gelatin separately: In a bowl, dissolve one box of gelatin in 1 cup of boiling water. Stir until completely dissolved. Add 1 cup of cold water and stir well. Pour into a separate square or rectangular dish (about 8×8 inches) and refrigerate until firm (at least 2 hours).
- Repeat this process for each of the remaining gelatin flavors.
- Once all gelatins are firm, cut them into 1-inch cubes.
- In a large bowl, gently combine all the gelatin cubes.
- Prepare the creamy mixture: In a blender, combine the sweetened condensed milk, evaporated milk, softened cream cheese, vanilla extract, and milk. Blend until smooth and creamy.
- Lightly grease a large (9×13 inch) rectangular or decorative gelatin mold with cooking spray.
- Pour the gelatin cube mixture into the prepared mold.
- Pour the creamy mixture over the gelatin cubes, making sure it evenly covers them.
- Gently press down on the gelatin cubes to ensure they are submerged in the creamy mixture.
- Refrigerate for at least 4 hours, or preferably overnight, until the gelatin is completely set.
- To unmold, dip the bottom of the mold briefly in warm water. Run a thin knife or spatula around the edges to loosen the gelatin. Invert onto a serving platter.