Do you have a box of KNOX Unflavored Gelatin® in your cupboard? If not, after reading this, I bet you go get some.

It’s a versatile, protein-rich ingredient (1 packet has 6 gr of protein) derived from collagen, commonly used for setting foods, thickening liquids, and as a nutritional supplement. It is odorless, colorless, and flavorless.

Take a look at this list of ways to use it—all sorts of culinary, wellness, and household applications. For instance, in cooking and baking:

·         Molded desserts and salads, such as classic fruit gels, panna cotta, and layered desserts.

·         Stabilizer, especially for whipped cream, mousse, and no-bake cheesecakes, preventing them from melting or deflating.

·         Thickener, adding body to soups, stews, and sauces.

·         Homemade candies, such as gummies, marshmallows, and fruit snacks.

·         Dairy enhancer, used to increases the thickness of yogurt and homemade ice cream.

·         Fruit Preserves, used to help set homemade jams and jellies.

And then there are its uses in the health and wellness area. Many users add Knox gelatin to their daily routine, often referred to as the "gelatin trick," to boost protein intake as well as for:

·         Skin, hair, and nail health: Taken to improve skin elasticity, strengthen brittle nails, and promote healthier hair.

·         Joint and bone support: provides benefits to cartilage and helps with joint comfort.

·         Gut health: Rich in glycine, it is used to support the integrity of the gut lining.

·         Satiety and sleep: High protein content helps with fullness for weight management, while glycine may aid in sleep quality.

·         Skincare: Used in face masks to help cleanse and tighten pores and exfoliate dead skin.

While not complicated to use, there are a few things to know to use it successfully. For instance, when using it in your cooking and baking, you want to “bloom” it. Always sprinkle the gelatin over cold water first to hydrate it (bloom) before heating. This step makes it easy to dissolve. It’s helpful to know that one envelope (approximately 7g) generally sets 2 cups of liquid firmly, or 3 cups for a softer set.

Lastly, raw pineapple, kiwi, papaya, and ginger contain enzymes that prevent gelatin from setting. BUT, cooking them first, their enzymes will neutralize, and then they’ll work just fine with Knox.

I’ll conclude with a terrific idea. Have you ever turned cupcakes into a full-sized cake? Just line them up like soldiers on a serving tray (for a 9x13 version), or arrange them into a desired shape (a snowman for winter, a cross or lamb for Easter, a tree for Christmas or Menorah for Hannukah, etc). Then frost them like you would a normal cake.

How you decorate it is limited only to your imagination. But the theme to this idea is “quick and easy.” And speaking of frosting, here’s a Knox Gelatin-based recipe for a whipped cream frosting. As mentioned above, the gelatin stabilizes the whipped cream, so it stays looking nice for a several days (although since when does cake hang around for several days?).

Knox Gelatin-Stabilized Whipped Cream Frosting

Ingredients:

1 teaspoon unflavored gelatin
1 cup COLD heavy cream
2 1/2 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract

Directions:

1. Prepare gelatin: add 2 tablespoons water to a small saucepan. Sprinkle with gelatin; let stand until thick, about 5 minutes. Gently heat over medium until gelatin has dissolved. Remove from heat; let cool 5 minutes (but don't let it set).

2. Beat together cream, confectioners' sugar, and vanilla on medium speed until very soft peaks form, 1 to 2 minutes.

3. Add gelatin mixture; beat on medium until stiff peaks form, about 1 minute more.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.