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Name: Winesicles
Prep time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 2/3 c Skim milk or 1 percent milk; 3 1/4 c Red wine; 4 Sticks Cinnamon (up to 5); 2 tb Whole milk up to 4 tb; 1/3 c Fresh lemon or lime juice; 1/3 c Cold water; 1 Envelope unflavored gelatin; 1/4 c Sugar up to 1/3; 2 cloves; 2 tb unsweetened High-quality; 1 1/3 c Hot water; 4 tb Sugar (or 6 packets low-calorie sweetener); small piece lemon peel white pith; 4 ts Sugar; 6 allspice berries (up to 8), or a combination; FAUX CHOCOLATE BAVARIAN CREA; LEMONADE JELLO; 1 Envelope unflavored gelatin; 1 star anise; 1/3 c Cold water

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INGREDIENTS

1 2/3 c Skim milk ; or 1 percent milk
3 1/4 c Red wine
4 Sticks Cinnamon ; (up to 5)
2 tb Whole milk ; up to 4 tb
1/3 c Fresh lemon ; or lime juice
1/3 c Cold water
1 Envelope unflavored gelatin
1/4 c Sugar ; up to 1/3
2 cloves
2 tb unsweetened ; High-quality
1 1/3 c Hot water
4 tb Sugar ; (or 6 packets low-calorie sweetener)
small piece lemon peel ; white pith
4 ts Sugar
6 allspice berries ; (up to 8), or a combination
FAUX CHOCOLATE BAVARIAN CREA
LEMONADE JELLO
1 Envelope unflavored gelatin
1 star anise
1/3 c Cold water

Servings

INSTRUCTIONS

Combine all ingredients in a saucepan. If you want to make popsicles, bring the mixture to a boil, turn down the heat and simmer for at least five minutes (this gives the alcohol a chance to burn off). Turn off heat, let the mixture stand for 10 minutes, strain out the solids and pour into popsicle molds. Freeze. If you want to leave the alcohol in and make granitas, dont let the mixture boil. Just summer for a few minutes to let the flavors combine, let it stand, strain and freeze in ramekins. Yield: 6 popsicles LEMONADE JELLO: Soak the gelatin in the cold water for 3 minutes. Add the hot water and stir until the gelatin is dissolved. Add the juice and sugar and stir until the sugar is dissolved. Refrigerate until set, about 3 hours, or longer. FAUX CHOCOLATE BAVARIAN CREAM: Soak the gelatin in the cold water for at least 3 minutes. Heat the milk in a saucepan over medium heat just until bubbles begin to form around the edge. Turn the heat as low as it will go, and add the cocoa and the sugar. Stir until they dissolve. Add the gelatin to the milk mixture, and stir until the gelatin also dissolved. Refrigerate until set, at least 3 hours. Once the gelatin has set completely, put it in a blender with 2 tablespoons of the milk. Blend until the mixture has a pudding-like consistency. If necessary, add more milk. Its best if you serve it right away, but if you have to wait, just give it a quick blend just beforehand to mix in any ingredients that may have separated out. Per serving: 1706 Calories (kcal); 1g Total Fat; (1% calories from fat); 16g Protein; 296g Carbohydrate; 4mg Cholesterol; 964mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 18 Other Carbohydrates Recipe by: IN FOOD TODAY SHOW #IN0005 Converted by MM_Buster v2.0n.

NOTES

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Winesicles

1 2/3 c Skim milk or 1 percent milk
3 1/4 c Red wine 
4 Sticks Cinnamon (up to 5)
2 tb Whole milk up to 4 tb
1/3 c Fresh lemon or lime juice
1/3 c Cold water 
1 Envelope unflavored gelatin 
1/4 c Sugar up to 1/3
2  cloves 
2 tb unsweetened High-quality
1 1/3 c Hot water 
4 tb Sugar (or 6 packets low-calorie sweetener)
 small piece lemon peel white pith
4 ts Sugar 
6  allspice berries (up to 8),  or a combination
  FAUX CHOCOLATE BAVARIAN CREA 
  LEMONADE JELLO 
1 Envelope unflavored gelatin 
1  star anise 
1/3 c Cold water

Combine all ingredients in a saucepan. If you want to make popsicles, bring  the mixture to a boil, turn down the heat and simmer for at least five  minutes (this gives the alcohol a chance to burn off). Turn off heat, let  the mixture stand for 10 minutes, strain out the solids and pour into  popsicle molds. Freeze. If you want to leave the alcohol in and make  granitas, dont let the mixture boil. Just summer for a few minutes to let  the flavors combine, let it stand, strain and freeze in ramekins.    Yield: 6 popsicles    LEMONADE JELLO:    Soak the gelatin in the cold water for 3 minutes. Add the hot water and  stir until the gelatin is dissolved. Add the juice and sugar and stir until  the sugar is dissolved. Refrigerate until set, about 3 hours, or longer.    FAUX CHOCOLATE BAVARIAN CREAM:    Soak the gelatin in the cold water for at least 3 minutes. Heat the milk in  a saucepan over medium heat just until bubbles begin to form around the  edge. Turn the heat as low as it will go, and add the cocoa and the sugar.  Stir until they dissolve. Add the gelatin to the milk mixture, and stir  until the gelatin also dissolved. Refrigerate until set, at least 3 hours.  Once the gelatin has set completely, put it in a blender with 2 tablespoons  of the milk. Blend until the mixture has a pudding-like consistency. If  necessary, add more milk. Its best if you serve it right away, but if you  have to wait, just give it a quick blend just beforehand to mix in any  ingredients that may have separated out.        Per serving: 1706 Calories (kcal); 1g Total Fat; (1% calories from fat);  16g Protein; 296g Carbohydrate; 4mg Cholesterol; 964mg Sodium Food  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat;  18 Other Carbohydrates    Recipe by: IN FOOD TODAY SHOW #IN0005      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (2922g)
Recipe Makes: 1

Calories: 2941
Calories from Fat: 40 (1%)

Amt Per Serving		% DV

	Total Fat 4.4g	6 %
	Saturated Fat 1.5g	8 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 1.2g
Cholesterol 8.9mg		3 %
Sodium 358.2mg		12 %
Potassium 2979.4mg		78 %
Total Carbohydrate 436.6g		128 %
	Dietary Fiber 14.3g	57 %
	Sugars, other 422.2g
Protein 29.6g		42 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2941

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