Blueberry Raspberry Gelatin Food

EASY HOMEMADE NOURISHING BLUEBERRY GELATIN

Steps:

• Blend the blueberries with water and maple syrup in a high speed blender.
• You will get a little over 2 cups. All is needed for this recipe is 2 cups of juice so enjoy some while you make your gelatin.
• In a measuring cup, place about 1/4 cup of the blueberry juice and sprinkle with the tablespoon of powdered gelatin. Mix well and allow to sit until the gelatin swells in the liquid for a few minutes.
• Place the remaining 1 3/4 cups in a medium saucepan over medium heat.
• Bring to a boil and remove from the heat right away.
• Add the swelled gelatin immediately and mix until the gelatin is completely dissolved.
• Place the mixture among the serving molds or gelatin containers you are using, and allow to cool to room temperature first.
• Refrigerate for 3-4 hours.
• Ready.

BLUEBERRY SALAD

Steps:

• Combine hot water and gelatin; stir until dissolved. Stir in pineapple and blueberry pie filling. Pour into a 9x13 inch dish and chill in refrigerator until firm.
• Cream together cream cheese and sugar. Beat in sour cream and vanilla. Spread over firm gelatin. Chill until serving.

BLUEBERRY RASPBERRY PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine flour and salt in a bowl. Mash shortening into the flour mixture with a pastry cutter or fork until the mixture is crumbly. Gradually add cold water as needed, tossing with a fork until dough forms a ball. Wrap dough in plastic wrap and refrigerate for 30 minutes.
• Turn dough out onto a flat work surface dusted with flour. Divide dough in half and form each half into a ball. Roll dough ball from center to edges into a circle 2 inches larger than the pie plate and about 1/8 inch thick. Wrap dough around rolling pin, starting on one side of the circle. Unroll over pie plate and trim dough. Roll remaining dough ball into a crust to fit the top of the pie and set aside.
• Beat egg white and 1 tablespoon water; brush over bottom of crust and set aside.
• Combine 3/4 cup sugar, cornstarch, lemon peel, vanilla extract, and cinnamon in a bowl. Gently stir blueberries and raspberries into the mixture to coat; pour into the crust. Top with reserved pie crust. Brush top of pie crust with 1 tablespoon water; sprinkle 1 tablespoon sugar over the moistened top. Cut a few slits into top crust with a sharp knife.
• Bake in preheated oven until crust is golden brown and filling is bubbly, about 45 minutes. Set pie onto wire rack to cool completely before refrigerating.

MAKE YOUR OWN JELL-O JAM

Steps:

• 1. Cook sugar,water and fruit in a heavy saucepan for 15 minutes, until sugar dissolves. Remove from heat and add dry jello. Stir until dissolved. Pour into containers, filling 1/2 to 1-inch down from top.Makes about 5 pints. This can be frozen-if in freezer containers. After opening store in refrigerator.
• 2. Flavor Ideas: grapes grape jello peach peach jello strawberry strawberry jello raspberry raspberry jello orange orange jello rhubarb strawberry jello blueberry blueberry or lemon jello cranberries or cranberry relish cranberry or orange jello

PINEAPPLE-BLUEBERRY GELATIN SALAD

Steps:

• In a large bowl, dissolve gelatin in boiling water. Drain pineapple, reserving juice in a measuring cup; add enough water to measure 1 cup. Stir into gelatin. Add pineapple and blueberries. Transfer to an 11x7-in. dish; cover and refrigerate until firm., In a small bowl, beat the cream cheese, sour cream, sugar and vanilla until smooth. Spread over gelatin. Cover and refrigerate until serving. Just before serving, sprinkle with pecans.

BLUEBERRY GELATIN SALAD

Steps:

• In a large bowl, dissolve gelatin in boiling water; stir in blueberries. Pour into a 11x7-in. dish; chill until set. , In a large bowl, beat cream cheese and sugar until smooth. Add vanilla and sour cream; mix well. Spread over the gelatin layer; sprinkle with pecans. Chill several hours or overnight.

RASPBERRY-WATERMELON TERRINE WITH BLUEBERRY SAUCE

Steps:

• Line a 9-by-5-inch loaf pan with plastic wrap, leaving a 2-inch overhang on all sides.
• Make the white layer: Sprinkle the gelatin over 1/2 cup milk in a medium bowl. Let stand 2 minutes. Heat the remaining 1/2 cup milk in a small saucepan over medium heat until steaming. Pour over the gelatin mixture and whisk until combined. Add the sugar and whisk until dissolved. Whisk in the sour cream, vanilla and salt until smooth. Pour the mixture into the prepared loaf pan, then lightly tap the pan on the counter to make an even layer. Refrigerate until set, 45 minutes to 1 hour.
• Make the red layer: Combine the watermelon, raspberries, sugar, lemon juice and salt in a blender; process until smooth. Strain through a fine-mesh sieve into a bowl, pressing the puree through with the back of a spoon. Transfer 1 cup of the puree to another bowl and sprinkle with the gelatin; let stand 2 minutes. Heat 1 cup of the remaining puree in a saucepan over medium heat until steaming. Pour over the gelatin mixture and whisk until combined. Stir in the remaining puree; let cool.
• Spoon the cooled puree over the white layer; loosely cover with the overhanging plastic wrap. Refrigerate until completely set, about 3 hours.
• Make the sauce: Combine the blueberries, sugar, salt and 1/4 cup water in a saucepan over medium heat. Cook, stirring, until the berries burst, about 5 minutes. Transfer to a blender and add the lemon juice; puree until smooth. Let cool completely.
• Unwrap the terrine; invert onto a platter. Slice and serve with the blueberry sauce and fresh blueberries.

BLUEBERRY JELLO DESSERT

Steps:

• Dissolve jello with boiling water (use 1 3/4 cup water for firmer jello).
• Mix in pie filling and pineapple with juices.
• Put in fridge to set for 4-6 hours or longer if needed.
• Mix all remaining ingredients for the topping.
• Beat until smooth and spread onto set jello.
• OPTIONAL: Sprinkle with fresh blueberries, raspberries and or nuts.

BLUEBERRY GELATIN SALAD

Steps:

• In a large bowl, dissolve gelatin in boiling water.
• Stir in blueberries and pour into an 11x7x2" dish. Chill until set.
• In a large mixing bowl, beat cream cheese and sugar until smooth.
• Add vanilla and sour cream and mix well.
• Spread over the gelatin layer after gelatin is set.
• Sprinkle with the pecans.
• Chill for several hours or overnight.