FESTIVE FRUIT GELATIN
"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
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
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
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
EASY FRUIT-JUICE GELATIN
Skip artificially flavored gelatin in favor of this super-simple homemade version using any fruit juice you like.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 2
Steps:
- Place 1 cup juice in a glass bowl. Sprinkle with gelatin. Meanwhile, bring remaining 3 cups juice to a boil. Pour boiling juice over gelatin-juice mixture, and stir until gelatin dissolves completely. Pour into 5-ounce juice glasses, which make great single servings. Refrigerate until firm, about 4 hours.
PROSECCO AND FRUIT GELATIN
Provided by Giada De Laurentiis
Categories dessert
Time 3h50m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Whisk the gelatin and boiling water in a medium bowl until the gelatin is dissolved, about 2 minutes. Refrigerate until lukewarm, about 25 minutes. Stir in the Prosecco. Cover and refrigerate until the gelatin thickens but does not set, stirring occasionally, about 1 hour. Stir in the raspberries (bubbles will form in the gelatin mixture). Divide the gelatin among 6 Champagne flutes or individual dessert bowls. Cover and refrigerate until the gelatin is set, at least 2 hours and up to 2 days.
- Dollop the mascarpone cheese atop each serving, then sprinkle the walnuts over and serve.
FESTIVE FRUIT GELATIN MOLD
Provided by Trisha Yearwood
Categories dessert
Time 10h15m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Prepare the gelatin mix according to the package instructions, using the seltzer in place of the cold water. Allow to cool for 30 minutes.
- Meanwhile, place a mandarin followed by a blackberry in the grooves of a 2.1-quart fluted bundt pan. Repeat to form a circle. Pour in just enough of the gelatin to cover the fruit (about 1 1/2 cups). Chill until set, about 1 1/2 hours, leaving the remainder of the gelatin mix on the counter.
- Sprinkle the blueberries in an even layer over the firm gelatin. Cover with the remaining mandarin oranges. Top with the remaining blackberries. Pour the remaining gelatin mixture over the fruit. Chill until firm, at least 8 hours and up to overnight.
- When ready to serve, place the gelatin mold in a bowl of warm water for 2 minutes to loosen. Invert onto a circular serving platter. Fill the center of the mold with fresh berries to serve.
FESTIVE CRANBERRY JELLO
Make and share this Festive Cranberry Jello recipe from Food.com.
Provided by appleydapply
Categories Gelatin
Time 3h15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Coarsely chop the cranberries and place in a medium saucepan over medium-low heat. Add 2 cups of water and the sugar and simmer for 10 minutes.
- Meanwhile, put chopped celery, mandarin orange segments, and crushed pineapple in a large bowl, reserving liquids in a 2 cup measuring cup.
- Add enough cold water to the fruit juices in the measuring cup to yield 2 cups of liquid.
- Remove saucepan from heat and stir in Jello powder, stirring constantly until it's fully dissolved. Add the cold water/fruit juice mixture. Pour into the bowl with the fruit and celery and stir. Spoon into a 9x13 baking dish and refrigerate until firm (at least 3 hours).
Nutrition Facts : Calories 97, Fat 0.2, Sodium 20.4, Carbohydrate 25.4, Fiber 1.6, Sugar 21.9, Protein 0.7
FROSTED FRUIT GELATIN DESSERT
I created this dessert for my mom, who is unable to have artificial sweeteners. The nice red color and creamy top are appealing to my whole family while being lower in added sugar, too. -Erika Niehoff, Eveleth, Minnesota
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 9 servings.
Number Of Ingredients 8
Steps:
- Measure 1-1/8 teaspoons gelatin; set aside for topping. In a small saucepan, sprinkle remaining gelatin over cold water; let stand for 1 minute. Cook over low heat, stirring until gelatin is completely dissolved. Remove from the heat; stir in 2 cups cranberry juice and orange juice. , Place the pineapple and bananas in an 8-in. square dish coated with cooking spray. Pour juice mixture over fruit. Cover and refrigerate for 45-60 minutes or until firm., For topping, in a small saucepan, sprinkle reserved gelatin over remaining cranberry juice; let stand for 1 minute. Stir in sugar. Cook over low heat, stirring until completely dissolved. Place the yogurt in a bowl; stir in cranberry mixture. Spread over gelatin. Cover and refrigerate for at least 2 hours.
Nutrition Facts : Calories 114 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 25mg sodium, Carbohydrate 29g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.
FRUIT AND GELATIN PARFAIT
My mom made this one year for our fourth of July celebration. It is festive, easy to make, and very tasty. Refrigeration time is included in cook time.
Provided by invictus
Categories Gelatin
Time 1h50m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Spray 9 inch square baking dish.
- In a small bowl dissolve raspberry gelatin in 1 cup boiling water. Stir in cherry filling. Pour into prepared dish and refrigerate 30 minutes.
- In a small bowl dissolve lemon gelatin in 1 cup boiling water. Place cream cheese in medium bowl. Gradually add lemon gelatin and beat with wire whisk until well blended. Spoon over raspberry layer and refrigerate 30 minutes.
- In a small bowl dissolve grape gelatin in 1 cup boiling water. Stir in blueberry filling. Spoon over lemon layer and refrigerate 30 minutes.
- Spread thawed whipped topping over the top just before serving.
Nutrition Facts : Calories 355.8, Fat 13.4, SaturatedFat 8.6, Cholesterol 31.2, Sodium 254.9, Carbohydrate 55.7, Fiber 1, Sugar 44, Protein 4.6
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