CRAN-RASPBERRY SHERBET SALAD MOLD
This recipes uses Sherbet which gives it a different flavor and consistency. This is great for the holidays or with any every day meal.
Provided by MTpockets
Categories Gelatin
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, pour in both boxes of Jello into boiling water, stir to dissolve.
- Stir in sherbet until sherbet dissolves.
- Stir in cranberry sauce and blend until mixture is smooth.
- Refrigerate for 30-45 minutes or until it starts to thicken.
- Stir in lemon juice and transfer entire mixture to a 6 cup ring mold lightly sprayed with cooking spray. If you don't have a ring mold, just pour it into a nice glass bowl.
- Refrigerate until firm.
- Transfer to serving plate of your choice and garnish with fresh raspberries and a mint sprig before serving.
- ***NOTE: To soften sherbet, I take it out of the freezer and put it into the refrigerator for 1-2 hours so it dissolves more easily.
Nutrition Facts : Calories 220.3, Fat 0.8, SaturatedFat 0.4, Sodium 133.4, Carbohydrate 52.7, Fiber 1.8, Sugar 48.8, Protein 2.2
CRANBERRY SHERBET
Meet the Cook: When mealtime rolls around, my husband and our two teenagers are never sure what's in store - lots of my cooking is "trial and error", and I love trying out new things. Luckily, my family doesn't mind being my guinea pigs! This recipe, however, actually originated with one of the boys. It was published in his Sunday school paper about 10 years ago. First-time tasters comment on how light it is...and say they can't believe it's made with cranberries. -Heather Clement, Indian River, Ontario
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 6 cups.
Number Of Ingredients 5
Steps:
- In a saucepan, combine cranberries and 2-1/2 cups of water. Bring to a boil; cook gently until all the cranberries have popped, about 10 minutes. Remove from heat; cool slightly. Press mixture through a sieve or food mill, reserving juice and discarding skins and seeds. , In another saucepan, combine cranberry juice and sugar; cook over medium heat until the sugar dissolves. Remove from the heat and set aside. , Combine gelatin and remaining 1/4 cup water; stir until softened. Combine cranberry mixture, orange juice and gelatin; mix well. Pour into a 2-qt. container; freeze 4-5 hours or until mixture is slushy. Remove from freezer; beat with electric mixer until sherbet is a bright pink color. Freeze until firm.
Nutrition Facts : Calories 149 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 38g carbohydrate (36g sugars, Fiber 1g fiber), Protein 1g protein.
JELLO RASPBERRY CRANBERRY MOLD RECIPE
Provided by á-105443
Number Of Ingredients 5
Steps:
- Mix ingredients together. pour in mold & refrigerate for 24 hours
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