In a large bowl, dissolve gelatin in boiling water; let stand at room temperature for 30 minutes. Stir in cinnamon. In a large measuring cup with a spout, beat milk and pudding mix until blended, about 1 minute. Quickly whisk into gelatin until smooth. Pour into a 13x9x2-inch pan coated with cooking spray. Refrigerate for 3 hours or until firm. Cut into ovals or use an egg-shaped cookie cutter. Serve over alfalfa sprouts if desired. NOTES : May also be made in Jell-O Jigglers egg mold. Coat the inside and rim of each egg mold with cooking spray. Securely close each egg mold. Place mold, fill side up on a tray. After whisking pudding mixture into gelatin, immediately pour it into the mold through fill holds just to the top of the egg shape. Refrigerate for 3 hours or until firm. To unmold eggs, slide a dull, flat knife between eggs. Gently pry between each egg (do not pull the handle). Turn mold over and shake gently to remove eggs. Recipe by: Taste of Home - August/September 97 Posted to MC-Recipe Digest V1 #701 by The Taillons
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|Serving Size: 1 Serving (58g)|
|Recipe Makes: 12|
|Calories from Fat: 1 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0.4mg||0 %|
|Sodium 133.3mg||5 %|
|Potassium 10.3mg||0 %|
|Total Carbohydrate 25.7g||8 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 25.6g|
|Protein 2.4g||3 %|
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Calories per serving: 109
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