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Parve
Easy
10 Servings
Allergens 
No Allergens specified
3 Hours
Diets
Yield: 18 gelee cups
3 cups frozen strawberries, thawed
1 cup sugar, divided
6 teaspoons unflavored Kolatin (3 packets), divided
3/4 cup cold water, divided
2/3 cup Kineret Whipped Topping or other non-dairy whipped topping
2 ounces semisweet chocolate, chopped
pomegranate seeds
whipped cream
berries
In the bowl of a food processor, purée strawberries with 3/4 cup sugar. Pour through a fine mesh sieve into a bowl. In a small saucepan, bring half of the purée to a boil over medium heat.
In a separate bowl, sprinkle four teaspoons Kolatin (two packets) over 1/2 cup cold water. Let stand for one minute. Stir in the hot berry mixture until gelatin is dissolved. Stir in remaining berry purée.
Fill individual glass dishes 3/4 full with berry purée. Alternatively, you can spray paper cups with nonstick cooking spray and fill them 3/4 full with the purée. (You’ll be able to unmold them once they’re set).
Refrigerate 45 minutes.
Meanwhile, in a small saucepan, bring nondairy whipped topping and remaining 1/4 cup sugar to a boil. Stir until sugar dissolves. Add chocolate, lower heat, and stir until chocolate has melted and mixture is smooth.
In a small bowl, sprinkle remaining two teaspoons Kolatin (one packet) over 1/4 cup cold water and let stand for one minute. Pour in chocolate mixture and stir until Kolatin dissolves. Spoon the mixture over the set berry purée and refrigerate until fully set, about three hours.
If using paper cups, invert onto plates before serving. Garnish with pomegranate seeds, whipped cream or more berries.
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