Friday, August 17, 2012

Meet Dani and her Whipped Cream Carrots!

Happy Friday!
I'm still on vacation but wanted to leave you all with a special something from one of my bloggy favorites, Dani!
Dani lives all the way across the country from me in Washington. 
That's too bad, because if we lived closer we would probably hang out all the time and drink wine and bake. At the same time, obviously.
Anyway, here she is!


Whipped Cream Carrots.
Doesn't that sound appetizing? 
You're mistaken then, because it's delicious.
That word....delicious...I feel like I've been using it a lot lately.
Maybe I've just been eating/cooking really good food. 

First of all, let me introduce myself to you all.  My name is Dani, and I ramble blog about my life over at Inspire. Motivate. Love. 
There is no single focus.  
Just my life. I never thought people would find it interesting, but since I find others lives, like Alyssa's interesting, I thought I'd share my own too. 
Thus...I blog. 
And met Alyssa.
And am now going to share this ridiculously yummy dessert recipe with you all while she is gallivanting around Disney World. 
I'm not jealous. At all. 
That's a lie. 

So...on to this delicious concoction.  
My mother has always made weird stuff with jello.  Most of the time, I like it.  I never would have thought to put fruit in my own jello, yet it comes in cups at the store, right?  Well, lets take that a step further.  Fruit isn't so unheard of, but vegetables? I thought I had misheard her the first time she told me. My other half, his grandmother does the same thing.  
And oh my goodness....these recipes are amazing. You would never think. 
I grow my own garden. It's full of goodies.  You can head over and click through if you want. 
This year, I have an over abundance of carrots. 
So....I went searching for a carrot salad recipe, and I found carrot jello. 
I'm sorry, what? 

Here you go:
1 (6 ounce) package orange flavored gelatin mix
2 cups boiling water
1 package Neufchatel cheese, softened
1 cup finely grated carrot
2 (8 ounce) can crushed pineapple, drained
1 (8 ounce) tub Cool Whip, softened.

Start by boiling the water, and then dissolving the gelatin in a large bowl. 
In the mean time, cube the cream cheese, or Neufchatel, whichever you prefer, and whip it in your food processor or blender.  I have a small food processor, and since you're going to add your gelatin liquid, I have found it works better in a blender. 
Add the gelatin, and cream together until the cheese is all blended in. 
Pour back into your bowl. 
Add carrots (I grate mine in the food processor), pineapple, and cool whip, and mix together. I just use a wooden spoon or plastic spoon.  The cool whip may be a little lumpy, but it's ok. Once it's set, it's like marshmallows. (Ohh...those might be good to add.....)
Let sit in refrigerator for at least 2 hours.  I usually cannot wait for this to be done, and dive in after two hours.  And then proceed to not share the whole thing, and eat it over the next few days. 

I promise. You will love this. 
Unless you don't like carrots, or pineapple, or orange jello. 
Then you might have a problem. 
Because who doesn't like cool whip?
I personally much prefer the real thing to cool whip on my occasions, but for things like this, it's acceptable. 

I hope you all enjoy!
Isn't she the best? 
I never would have thought to put carrots in a dessert but she makes it work. I can't wait to try this recipe!
Thanks, Dani!
Don't forget to go give her some love at Inspire.Motivate.Love. :)


  1. That looks super delicious and a sneaky way to get my kids to eat carrots...Genius? I think so.

  2. You have a great blog!
    If you like it, follow my blog about life and fashion in LA on Bloglovin'. Let me know in the comments and I will follow back ;)

    LA By Diana Live Magazine


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