Clementine Pomegranate Jello Salad Food

CLEMENTINE-POMEGRANATE JELLO SALAD

Clementine-Pomegranate Jello Salad image

A gelatin salad, or Jell-O mold, may seem retro, but when you make one from scratch, substituting fresh juice and fruit in place of artificial flavoring and color, it can be spectacular, making a great showpiece for a dinner party or buffet. This particular combination of tart clementine and sweet pomegranate is quite refreshing for a very light dessert, but it may also be served as a fruit salad.

Provided by David Tanis

Categories custards and puddings, dessert

Time 4h20m

Yield 8 to 10 servings

Number Of Ingredients 10

Ingredients

About 2 1/2 tablespoons powdered gelatin (3 1/4-ounce packets)
1/2 cup cold water
1 cup boiling water
1/4 cup sugar
1/2 teaspoon salt
3 cups clementine juice, freshly squeezed from about 24 small clementines or tangerines
1/2 cup pomegranate seeds, plus more for garnish
2 cups clementine segments (from about 4 or 5 clementines), plus more for garnish
Mint leaves, for garnish
8 ounces crème fraîche or softly whipped unsweetened cream (optional)

Steps:

Put the gelatin in a saucepan and cover with cold water. Leave to soften and swell for about 5 minutes.
Add boiling water and stir mixture until smooth and free of lumps. (If necessary, set saucepan over low heat for a few minutes until completely dissolved.) Stir in sugar and salt to dissolve. Whisk gelatin mixture thoroughly into clementine juice.
Rinse a 6-cup bowl or mold with cold water and pour in mixture. Add pomegranate seeds and clementine segments. The pomegranate seeds will fall to the bottom, and the clementine segments will rise to the surface. (If you wish to have the fruit suspended in the gelatin, chill mixture until half-set, then stir in fruit.)
Cover and refrigerate for at least 4 hours, preferably 8 to 12 hours. You may prepare and chill the gelatin up to 2 days before serving.
To unmold, set bowl or mold in a container of warm water for 5 minutes, and use a table knife to loosen edges. Remove bowl from water, place a platter over bowl, invert and unmold. Cover with plastic wrap and refrigerate until ready to serve.
To serve, remove plastic wrap. Garnish with mint leaves and reserved pomegranate seeds and clementine segments. If desired, top each serving with a dollop of crème fraîche.

Nutrition Facts : @context http, Calories 82, UnsaturatedFat 0 grams, Carbohydrate 12 grams, Fat 0 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 0 grams, Sodium 137 milligrams, Sugar 12 grams

POMEGRANATE GELATIN

Pomegranate Gelatin image

Provided by Alton Brown

Categories dessert

Time 3h10m

Yield 4 servings

Number Of Ingredients 4

Ingredients

2 cups pomegranate juice, not from concentrate
2 envelopes unflavored gelatin
2 tablespoons sugar
1/2 cup pomegranate seeds

Steps:

Place 1/2 cup of the pomegranate juice into a medium mixing bowl and sprinkle the gelatin on top. Set aside.
Place the remaining juice and the sugar into a small saucepan and place over high heat. Bring just to a boil. Remove from the heat and add to the juice and gelatin mixture, stirring to combine. Place the bowl into the refrigerator and chill, just until the mixture begins to set up, approximately 30 to 40 minutes. Remove from the refrigerator and stir in the seeds. Place into a 2 cup mold of your choice or 4 1/2 cup individual molds and chill until set.

POMEGRANATE GELATIN

Pomegranate Gelatin image

As a former home economics teacher, I like to surprise family and friends with recipes that are a little more special. This salad combines sweet and tart tastes. -Deidre Hobbs, Redding, California

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 7

Ingredients

2 packages (3 ounces each) raspberry gelatin
2 cups boiling water
1 cup cold water
1-1/2 cups pomegranate seeds (about 2 pomegranates)
1 can (8 ounces) crushed pineapple, drained
1/2 cup sour cream
1/2 cup mayonnaise

Steps:

In a large bowl, dissolve gelatin in boiling water. Stir in cold water, pomegranate seeds and pineapple. Pour into an 11x7-in. dish. Refrigerate until firm. , Combine sour cream and mayonnaise; spread over gelatin. Refrigerate until serving.

Nutrition Facts : Calories 194 calories, Fat 11g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 106mg sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 0 fiber), Protein 2g protein.

SIMPLE JELLO SALAD

Simple Jello Salad image

I like Jell-O only served two ways, this is my favorite of the two. I usually see this at family reunions or sunday dinner. I could eat this any time.

Provided by Narshmellow

Categories Gelatin

Time 15m

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

1 (12 ounce) carton whipped topping
1 (3 ounce) package Jello gelatin, any flavor
1 (8 ounce) carton cottage cheese
1 (8 ounce) can crushed pineapple, drained

Steps:

Empty whipped topping into a medium sized bowl.
Sprinkle Jell-O over the top and fold in so it is well blended.
Add cottage cheese and pineapple and fold into Jell-O mixture.
Chill for about 4 hours so that the jello softens and slightly sets up.
Serve.

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