Sparkling Jello Easter Egg Recipe

Name: Sparkling Jello Easter Eggs
Prep time: 90 min
Total time: 570 min
Ingredients: 2 tablespoons olive oil; 2 cups boiling water (divided); 1 (3-ounce) box raspberry gelatin; 1 cup lemon Italian soda (divided); 2 (3-ounce) boxes blueberry gelatin; 3 tablespoons Greek yogurt (divided); 1 (3-ounce) box lemon gelatin

Prep: 90 mins

Cook: 0 mins

Refrigerate: 8 hrs

Total: 9 hrs 30 mins

Servings: 12 servings

Yield: 12 jello eggs

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Nutrition Facts (per serving)
50	Calories
2g	Fat
7g	Carbs
1g	Protein

Nutrition Facts
Servings: 12
Amount per serving
Calories	50
% Daily Value*
Total Fat 2g	3%
Saturated Fat 0g	2%
Cholesterol 0mg	0%
Sodium 31mg	1%
Total Carbohydrate 7g	2%
Dietary Fiber 0g	0%
Total Sugars 6g
Protein 1g
Vitamin C 0mg	0%
Calcium 6mg	0%
Iron 0mg	0%
Potassium 5mg	0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Jello Easter eggs are a joy to make and an easy spring project for the family. The eggs are adorable, delicious treats that kids love, and they bring a little extra fun to the Easter holiday.

These sparkling jello eggs use lemon Italian soda to add a spark of flavor and texture to the raspberry, blueberry, and lemon gelatins. Two of the layers also include a dollop of yogurt for a creamy touch and pretty pastel color. The result is one of the tastiest jello snacks you can make.

The recipe will fill 12 of the standard Jell-O Jiggler egg molds. Just like regular Easter eggs, each jello egg will be unique. You will get some great layers and can purposely create new colors from the three primary colors. The goal is to have fun in the kitchen, and there's plenty of opportunity for that with this recipe.

2 tablespoons olive oil
2 cups boiling water, divided
1 (3-ounce) box raspberry gelatin
1 cup lemon Italian soda, divided
2 (3-ounce) boxes blueberry gelatin
3 tablespoons Greek yogurt, divided
1 (3-ounce) box lemon gelatin

Gather the ingredients.

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Grease the gelatin molds: Dip a paper towel into a small dish of olive oil and rub it inside each egg-shaped mold, ensuring complete coverage so the eggs slip out once set.

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In a small mixing bowl, pour 1/2 cup of boiling water and add the raspberry gelatin. Allow this to rest for 1 minute, then whisk until completely dissolved.

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Add 1/4 cup of lemon Italian soda. Whisk until well combined.

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Use a small funnel to pour the gelatin into the egg molds, filling each 1/3 of the way. Refrigerate for 15 to 20 minutes. This layer may take longer than the others because of the warm gelatin; check it every 5 minutes after the first 15.

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Meanwhile, mix up the blueberry gelatin: Add 1 cup of boiling water and 2 packages of blueberry gelatin to a mixing bowl. Let it rest for 1 minute before whisking until the gelatin dissolves.

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Add 1/2 cup lemon soda and 2 tablespoons of Greek yogurt. Whisk thoroughly and let it rest until the first layer is mostly set up. Stir it every 5 minutes or so to prevent it from setting.

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The raspberry layer is ready when it is not quite firm—there should be a little liquid to the top and a gentle jiggle. If the bottom layers become too firm, the egg will not hold together when it's taken out of the mold.

When the red layer is ready, give the blue gelatin one last stir. Slowly pour it on top of the red layer until the mold is about 2/3 full. Refrigerate for 15 to 20 minutes. Again, use your judgment on time. This layer should be quicker than the first because the blue gelatin has cooled a bit.

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Mix up the lemon jello by pouring 1/2 cup of boiling water into a mixing bowl and add the lemon jello. Allow it to rest for 1 minute before whisking until the gelatin is dissolved. Add 1/4 cup of soda and 1 tablespoon of yogurt. Whisk very well. Let this sit at room temperature until the previous layer is ready.

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When the blue layer is firm enough, slowly pour the yellow on top to fill the mold (don't fill the pour spout, just the egg shape). Refrigerate overnight or for at least 4 hours.

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Carefully open the molds. Holding it over a bowl, jiggle each mold until all your eggs slide out. Keep refrigerated until it's time for a snack.

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Serve and enjoy.

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Tips

Creating layered jello eggs is not an exact science, and you will have some eggs that come out better than others. Some of the eggs will also set faster than others, so you might get a bleed between two layers. Use this to your advantage to create a green or purple by pouring the next layer before the first is ready.
If you're unsure if one layer is set well enough, pour one egg as a test. If you like it, do a few more or refrigerate the mold again for 2 to 5 minutes before completing that layer in the remaining molds.
Pouring the gelatin can get a bit messy, so place the molds on a plate to catch any spills. This also makes it quick and easy to transfer the eggs in and out of the refrigerator as you add layers.
It helps to let the next layer of gelatin cool down before adding it to the mold. Leave it at room temperature while the previous layer sets up. Unrefrigerated, the jello will not begin to set up for at least 30 minutes.
You may have excess gelatin. Have a container ready for the remaining jello; the gelatin is perfect for gelatin squares, too.
When storing the eggs, be aware that the red layer may bleed onto other eggs that it touches (especially the yellow gelatin). To keep the eggs looking neat, use an egg tray or lay them out on a plate to keep the colors separate.

Variations

Feel free to skip the yogurt or add it to any or all of the layers.
Use any gelatin color and flavor combination you like.
Switch to blood orange Italian soda. It's a really nice alternative for berry-flavored gelatins.
If you prefer, use flavored yogurt. Lime is a tasty option and pairs well with the berry and lemon gelatins. Avoid yogurt with chunks of fruit because the pieces will float to the top of the gelatin layer.

Where Can I Buy Jello Egg Molds?

Jell-O Jigglers egg molds are the easiest way to create full-sized gelatin eggs. These molds are no longer produced, though used ones are regularly available online and you might come across them at secondhand sales. It's also possible that one of your crafty friends has molds that you can borrow. The recipe can work with deeper one-sided silicone molds used for egg-shaped candy; the layers will be vertical and you'll have just half an egg.

Can Plastic Easter Eggs Be Used as a Jello Mold?

As an alternative to molds, some people use plastic Easter eggs that you'd fill with candy. To get the gelatin into the egg, they poke a hole in one end. However, this is not the best option for something you're going to eat because it's likely that the plastic is not BPA-free.

Pasen: Easter Traditions in the Netherlands

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