To celebrate my own Scorpio birthday this year I threw a Jello Party. I made my first savory jello for the occasion of chive cream cheese, cottage cheese, sour cream, and Worcestershire sauce. I also created an array of liquor filled mini jellos in such flavors as peach, mango, gooseberry, and mojito, all with either rum or vodka. In addition I made a pistachio dessert jello with whipped topping. I was introduced to D’Gari gelatin mixes which come in a variety of exotic flavors (like Walnut, Coconut, Chocolate, and Eggnog) and are made with either water or milk. I used these to make most of the jello minis and the pistachio jello.
The Jello Mold Mistress 
If you can share I would love your recipe for your first savory jello – the one with the cottage cheese. It looks interesting; I’ve always wanted to try non-fruit jellos. I love all of your creations; keep making jello innovations-someday jello maybe a mainstream dessert thanks to you and dedicated jello fanatics. Good luck on your book deal!
Here you go:
3/4 cup boiling water
1 package (3 oz) Lemon Jello
1 teaspoon lemon jiuce
1 teaspoon Worcesterchire sause
1/2 teaspoon salt
1 container (16 oz) cottage cheese
1 tub (8 oz) cive and onion cream cheese
1/2 cup sour cream
Stir boiling water into gelitin for 2 minutes until gelitin is desolved. Stir in lemon juice, worchestershire sause and salt.
Beat cottage cheese, cream cheese, and sour cream in a large bowl until smooth. Gradually beat in gelatin mixture. Pour into 4 cup mold and refridgerate until set.
Enjoy!
Can you use the d’gari gelatin for Jell-O shots the same way you would use regular jello?
Yes, you can!