FUNNY FRUIT FACE
Eat my face, big guy! These fun and funny gelatin faces are as cool to make as they are to devour. All you need is a few small paper plates, clean hands, and lots of wacky imagination. You can vary the flavor and look by using different colors of gelatin and a variety of canned fruit. It's unbelievable how much healthy fruit picky eaters can pack away while they're preoccupied by playing with their food.
Provided by cannedfood
Categories Dessert
Time 18m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Add enough water to the drained juice to equal 1 1/4 cups, and bring to a boil in a small saucepan. Remove from heat, and immediately stir in JELL-O gelatin until completely dissolved, about 3 minutes. Set aside.
- Line 4 six-inch paper plates with plastic wrap. Pour 1/4 cup of the prepared gelatin onto each plate and put in the freezer in a level place for 5 minutes (no longer) until firm.
- Arrange fruit pieces on each plate in the form of a face. Spoon the remaining gelatin over the fruit and place in a refrigerator in a level place until firm, at least 2 hours. Cover with plastic wrap and refrigerate for up to 2 days.
- To serve; invert, remove plate and plastic wrap and invert back onto plate.
Nutrition Facts : Calories 189.6, Fat 0.1, Sodium 86.6, Carbohydrate 12.6, Fiber 1.1, Sugar 11.6, Protein 36.4
FUNNY FACE COOKIES
These hipster moustache and retro lip cookies are ideal as wedding favours or as part of a children's party buffet
Provided by Jane Hornby
Categories Afternoon tea, Treat
Time 22m
Yield Makes about 20
Number Of Ingredients 12
Steps:
- Beat together the butter and sugar until pale and creamy, then beat in the yolk, vanilla and zest. Sift the flour and salt into the bowl, then stir in to make a soft dough. Split into two flat discs, then wrap in cling film and chill for 30 mins, or until firm but not rock hard. Meanwhile, heat oven to 180C/160C fan/gas 4. Line two baking sheets with baking parchment.
- Flour the work surface, then roll the dough to 5mm thick. Stamp the dough with an 8cm round cutter, then re-rolling any trimmings. Using the same cutter, cut a crescent moon and a pointy oval shape from each circle. Pinch the corners of the oval and indent the top and bottom to make lips. For moustaches, shape the half moon, pressing a dent into the top of the curve, then tweak and pinch the ends to make a moustache.
- Chill for 10 mins, or until firm, then poke cake pop sticks carefully into the dough. I find putting one hand on top of the dough as I insert the stick with the other prevents the stick from popping through the surface of the dough.
- Bake for 12 mins, one tray at a time, until pale golden. Leave on the tray for 5 mins before lifting to a wire rack (use a palette knife rather than the sticks) and cooling completely. Make the icing by beating the egg white and the sugar until thick and smooth. Divide into four batches and colour them two shades of pink and two of brown. Spoon the darker icings into disposable piping bags and snip off the tips (or use a number 2 nozzle).
- Pipe moustache and lip outlines onto the cookies. Dry for a few mins. Now loosen the paler icings with a few drops of water until runny. Spoon a little onto each cookie and let it flood to the outline, nudging it up to the edge if needed, using a cocktail stick or tip of a teaspoon. Dry for 10 mins, then pipe a darker mouth line onto the lips, and zig-zagged lines over the moustaches. Sprinkle with glitter if using, and leave to set.
Nutrition Facts : Calories 194 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 20 grams sugar, Fiber 0.5 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
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