1 package (3 ounces) orange-colored gelatin powder, such as orange, peach or apricot1 cup boiling water
1 can (15 ounces) peaches, apricots or pears in juice or extra-light syrup, not drained
2 1/4 cups purple grape juice (see note)
1/4 cup hot-chocolate mix (see note)
Mix gelatin powder and boiling water until the powder completely dissolves, about two minutes. Puree the canned fruit in a blender or food processor until completely smooth. Mix with gelatin and divide between 18, 2-ounce test tubes. You should fill each test tube about halfway. Refrigerate until firm. Heat the grape juice in a sauce pan until simmering. Stir in the hot-chocolate mix until it dissolves. Refrigerate.
To serve, fill the test tubes with the grape-juice mixture. Poke a skewer down the sides of the test tube into the gelatin so that the grape-juice mixture flows down creating dark stripes through the orange gelatin. Makes 18 servings.
Note: For adults; in place of the grape juice mixture substitute with 2 1/4 cups sparkling wine.
Courtesy: mealtime