Festive Fruit Gelatin Mold Food

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FESTIVE FRUIT GELATIN



Festive Fruit Gelatin image

"I use this during the holidays because of the color combination, but it's good anytime!" With cranberry sauce, pineapple and cream cheese, there's a wonderful variety of flavors in this recipe. Barbara Knapp - Bennington, Vermont

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 12 servings.

Number Of Ingredients 9

1 package (.3 ounce) sugar-free lime gelatin
3 cups boiling water, divided
1 can (8 ounces) unsweetened crushed pineapple, undrained
1-1/2 teaspoons unflavored gelatin
2 tablespoons cold water
1 package (8 ounces) reduced-fat cream cheese
1/4 cup fat-free milk
2 packages (.3 ounce each) sugar-free strawberry gelatin
1 can (14 ounces) jellied cranberry sauce

Steps:

  • In a small bowl, dissolve lime gelatin in 1 cup boiling water; stir in pineapple. Pour into a 13-in. x 9-in. dish coated with cooking spray. Refrigerate until set but not firm., Sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 15 seconds. Stir and let stand for 1 minute or until gelatin is completely dissolved., In a small bowl, beat cream cheese until fluffy. Gradually add milk and gelatin mixture; beat until smooth. Gently spread over lime layer. Refrigerate until set but not firm. , In a large bowl, dissolve strawberry gelatin in remaining boiling water. Whisk in cranberry sauce until smooth. Refrigerate until partially set. Gently spread over cream cheese layer. Refrigerate until firm.

Nutrition Facts : Calories 122 calories, Fat 4g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 139mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

FESTIVE FRUIT PUNCH GELATIN



Festive Fruit Punch Gelatin image

Knock their socks off with this delicious fruit punch-inspired gelatin dessert. Get out a cinnamon stick and give it a try!

Provided by My Food and Family

Categories     Home

Time 3h

Yield Makes 16 servings.

Number Of Ingredients 9

4 cups water
6 fresh or frozen tejocotes (1/4 lb.), pitted, chopped (about 1/2 cup)
1 cinnamon stick
2 pkg. (3 oz. each) JELL-O Lemon Flavor Gelatin, divided
1 can (8 oz.) pineapple chunks, drained
3/4 cup chopped apples
12 prunes, chopped (about 1/2 cup)
1 can (5 oz.) evaporated milk
1 cup thawed COOL WHIP Whipped Topping

Steps:

  • Bring water, tejocotes and cinnamon stick to boil in saucepan; cook 10 min. or until liquid is reduced to 3 cups. Drain tejocotes, reserving tejocotes and cooking liquid; discard cinnamon stick.
  • Add 1-3/4 cups reserved liquid to 1 pkg. gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in tejocotes and remaining fruit. Pour into 10-cup mold sprayed with cooking spray. Refrigerate 30 min. or until gelatin is set but not firm.
  • Meanwhile, add remaining reserved liquid to remaining gelatin mix; stir 2 min. until completely dissolved. Stir in evaporated milk; carefully spoon over gelatin layer in mold. Refrigerate 2 hours or until firm. Unmold onto serving plate. Serve topped with COOL WHIP.

Nutrition Facts : Calories 90, Fat 1.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 75 mg, Carbohydrate 18 g, Fiber 1 g, Sugar 16 g, Protein 2 g

FRUIT MOLD



Fruit Mold image

Make and share this Fruit Mold recipe from Food.com.

Provided by Darlene Summers

Categories     Gelatin

Time 13m

Yield 4 serving(s)

Number Of Ingredients 7

1 (3 ounce) package orange Jell-O
3/4 cup boiling hot orange juice
2 tablespoons lemon juice
1 cup cold ginger ale
1/2 cup canned pears (diced)
1/2 cup seedless grapes (halved)
1/2 cup maraschino cherry (halved)

Steps:

  • Dissolve Jello in hot juice.
  • Stir in the lemon juice, cold ginger ale and fruit.
  • Pour into mold.
  • Refrigerate till firm.
  • Unmold and fill center with fresh fruit.

Nutrition Facts : Calories 153.9, Fat 0.1, Sodium 105.6, Carbohydrate 37.7, Fiber 0.8, Sugar 33.8, Protein 2.3

FROZEN FRUIT MOLDS



Frozen Fruit Molds image

Our home economists filled muffin tins with mint leaves, summer fruits and tangy juices, then simply set them in the freezer to create these icy molded cups.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 12 servings.

Number Of Ingredients 8

1 can (8 ounces) unsweetened pineapple tidbits
12 fresh mint leaves
1-1/2 cups sliced bananas, divided
1-1/2 cups halved seedless red grapes
2 medium grapefruit, peeled, sectioned and chopped
1/2 cup maraschino cherries, halved
1-1/2 cups unsweetened pineapple juice
1/3 cup lime juice

Steps:

  • Drain pineapple, reserving juice. Place a mint leaf in each of 12 jumbo muffin cups; top each with a banana slice. Divide the pineapple, grapes, grapefruit, cherries and remaining bananas among muffin cups., In a small bowl, combine the pineapple juice, lime juice and reserved juice. Pour 1/4 cup into each muffin cup. Cover and freeze for 3 hours or until firm. Remove from the freezer 30 minutes before serving. Invert onto a baking sheet.

Nutrition Facts : Calories 86 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

HOLIDAY FRUIT AND NUT MOLD



Holiday Fruit and Nut Mold image

Flavored gelatin made with ginger ale and spiked with spices, dried and candied fruits and nuts is ideal for a festive holiday side dish or dessert.

Provided by My Food and Family

Categories     Recipes

Time 5h50m

Yield Makes 10 servings.

Number Of Ingredients 10

2 cups boiling water
1 pkg. (8-serving size) JELL-O Cranberry Flavor Gelatin
1-1/4 cups cold ginger ale or lemon-lime carbonated beverage
1/8 tsp. ground cinnamon
1/8 tsp. ground cloves
1/8 tsp. ground nutmeg
1/2 cup chopped dried mixed fruit
1/3 cup currants or golden raisins
1/3 cup chopped candied cherries or maraschino cherries
1/3 cup toasted chopped pecan or walnut halves

Steps:

  • Stir boiling water into dry gelatin in large bowl at least 2 min. until completely dissolved. Stir in cold ginger ale and spices. Refrigerate about 1-1/2 hours or until thickened (spoon drawn through leaves a definite impression).
  • Stir in fruits and pecans. Spoon into 5-cup mold sprayed with cooking spray.
  • Refrigerate 4 hours or until firm. Unmold onto serving plate. Garnish as desired. Store leftover gelatin in refrigerator.

Nutrition Facts : Calories 140, Fat 3 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g

CRANBERRY FRUIT MOLD



Cranberry Fruit Mold image

A great jello mold to serve with that turkey or even as a dessert adding whipped cream. Chill in any type mold you have on hand or just in a glass bowl. Cook time does not include chill time.

Provided by Carmen B.

Categories     Gelatin

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 6

1 (3 ounce) package cranberry Jell-O gelatin
1 (3 ounce) package raspberry Jell-O gelatin
1 cup boiling water
1 1/2 cups ginger ale, chilled
2 cups green seedless grapes, cut in half
1 (11 ounce) can mandarin oranges, drained

Steps:

  • Dissolve both jellos with the boiling water in a large bowl. Gently stir in ginger-ale.
  • Refrigerate until slightly thickened, about 1 1/2 hours. Stir in grapes amd oranges. Transfer to a five cup mold that has been coated with non stick cooking spray. DO NOT USE A FLAVORED COOKING SPRAY or your mold will taste like that spray. Cover and refrigerate until firm.
  • Invert onto a serving plate.
  • Garnish with extra raspberries, mint sprigs.

Nutrition Facts : Calories 115.8, Fat 0.1, Sodium 83.5, Carbohydrate 28.6, Fiber 0.8, Sugar 26.1, Protein 1.8

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