FRESH HOMEMADE STRAWBERRY JELLO
Jell-O always seems a bit like magic to me. Add water to the brightly colored, sugary powder and in no time it's solid and giggles like a good belly laugh. The problem is, the stuff in the box tastes like congealed, watered-down kool-aid. There is no actual fruit involved, just artificial color and flavor. But, it is so easy and fun to create a fresh fruit version. There is really nothing better, and more summery, than the taste of fresh strawberries. Take those gorgeous strawberries, puree them and add just enough gelatin to set the fruit in a fancy mold. Knowing how to work with unflavored gelatin properly means you can set a liquid, without having it bounce like a rubber ball. You want to use just enough to keep its shape, but still have a smooth, luscious feel. It's fun, all-natural and a festive treat for your summer picnics.
Provided by Food Network
Categories dessert
Time 4h30m
Yield 8 servings
Number Of Ingredients 5
Steps:
- In a saucepan cook the strawberries and 1 cup sugar over medium-low heat. If you are using fresh strawberries you may need to add 2 tablespoons of water. Cook until the fruit is softened. Frozen and VERY ripe fruit will cook faster.
- Use a regular or immersion hand blender to puree the fruit. Strain the seeds and return to the pot. Using a chinoise strainer will make the job go much faster.
- In a small bowl, pour the 3 packets of gelatin over 1/2 cup of water, making sure no dry powder remains. Let the gelatin sit until it "blooms" and absorbs all the water.
- Heat the strained puree to a simmer, turn off the heat and add the bloomed gelatin. Stir until the gelatin is melted and evenly distributed in the puree.
- Choose a mold that fits at least 5 cups. I used a silicone mold, such as the Lekue Imperial Monarch Mold.
- Fill the mold with 3/4 of the puree. Set the mold in the refrigerator for 30 minutes or until a skin is formed on the top.
- Pour half the remaining puree into a bowl. Whip the heavy cream with 2 tablespoons sugar and add it to the puree in the bowl.
- Gently fold the cream into the puree.
- Add the cream/puree mixture to the mold, refrigerate for about 15 minutes, or until it has set slightly. Add the remaining strawberry puree to the top. Set in the refrigerator for about 3 hours or until well set.
- To un-mold the jello: fill a large vessel with hot water.
- Dip the jello into the hot water, being careful not to get water over the lip of the mold. You may need to use a knife to carefully separate the edge of the mold from the jello. Let the mold sit in the water for 15 to 30 seconds. Set the jello on a platter.
- Refrigerate until ready to serve.
- Use a thin bladed knife dipped in hot water to cut the jello.
STRAWBERRY-RHUBARB SUNDAES
I love rhubarb and combining it with sweet strawberries and cool creamy ice cream is a great way to enjoy it! This recipe came from my mom's collection of recipes she clipped from newpapers and magazines.
Provided by loof751
Categories Low Protein
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Remove the hulls and stems from the strawberries; cut the strawberries in quarters. Cut the rhubarb into 1/2 inch pieces.
- In a large saucepan, combine strawberries, rhubarb, sugar, and water. Bring to a boil, then simmer 8 minutes, stirring occasionally.
- Refrigerate the sauce until cool.
- Scoop the ice cream into serving dishes, then top with rhubarb sauce and a shortbread cookie.
Nutrition Facts : Calories 451.9, Fat 16.8, SaturatedFat 9.5, Cholesterol 59.7, Sodium 144.8, Carbohydrate 71.2, Fiber 3.8, Sugar 60, Protein 6.1
ROASTED STRAWBERRY SUNDAES
This is a perfect treat for the kids on those hot summer afternoons. Recipe provided courtesy of Driscoll Strawberry Associates.
Provided by kadela1
Categories Frozen Desserts
Time 1h5m
Yield 4 , 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 500°F (260°C).
- Rinse, drain and hull berries.
- Turn into bowl and sprinkle with sugar and lemon juice.
- Toss gently to coat.
- Turn coated berries into shallow casserole or 10-inch ovenproof skillet and arrange in a single layer.
- Roast, stirring twice, until berries are just softened and syrup forms, about 5 minutes.
- Remove from oven.
- Stir in framboise.
- Let cool 5 to 10 minutes.
- Divide ice cream between 4 bowls.
- Spoon warm berries and sauce over top. Serve immediately.
Nutrition Facts : Calories 230.1, Fat 8.3, SaturatedFat 4.9, Cholesterol 31.7, Sodium 58.8, Carbohydrate 38.5, Fiber 2.8, Sugar 33.1, Protein 3.3
QUICKIE STRAWBERRY JELLO SUNDAES
This is a really fun sundae to make with children. Adults will love it too. You can also use different jello flavors and ice cream. Ready in a jif!
Provided by Marie
Categories Gelatin
Time 10m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Divide the ice cream into dishes, depending on how many you want to serve.
- Dissolve jello in boiling water in a bowl and stir until dissolved.
- Pour a little hot jello mix over each dish of ice cream.
- The sauce thickens as it touches the cold ice cream.
Nutrition Facts : Calories 27, Sodium 33.3, Carbohydrate 6.4, Sugar 6.1, Protein 0.6
QUICK STRAWBERRY JAM
Making your own strawberry jam is as easy as one-two-three. The only ingredients you need to make this recipe are whole, hulled strawberries, sugar, and lemon juice. For a quick breakfast or snack, toast slices of country-style bread and top with ricotta cheese and a dollop of jam.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 3/4 cups
Number Of Ingredients 3
Steps:
- In a food processor, process strawberries until coarsely chopped. Transfer to a large skillet and stir in sugar and lemon juice. Cook over medium-high, stirring frequently, until jam is thickened and bubbles completely cover surface, 9 to 10 minutes. Transfer jam to a jar and let cool to room temperature. (To store, seal jar and refrigerate, up to 10 days).
Nutrition Facts : Calories 24 g
STRAWBERRY JELLIES
Help kids learn to make homemade jelly with this easy recipe, designed for 5-9 year-olds
Provided by Good Food team
Categories Afternoon tea, Dessert, Dinner, Treat
Time 4h30m
Yield Makes 6
Number Of Ingredients 4
Steps:
- Ask a grown-up to put 6 tsp boiling water into a jug. Sprinkle on the gelatine, then whisk carefully until it dissolves.
- Pour in the juice and whisk, making sure it's all mixed in.
- Pull the green hulls out of the strawberries. Use a knife to cut them into slices or small chunks.
- Put some pieces of strawberry into 6 glasses leaving a few to decorate at the end. They should be full but with plenty of room around them.
- Pour the juice into 6 glasses, filling them almost to the top. Put them on a plate or tray in the fridge to set. They will take about 4 hours to set.
- When the jellies are set, decorate with whipped cream and extra strawberries.
Nutrition Facts : Calories 118 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Protein 2 grams protein, Sodium 0.03 milligram of sodium
STRAWBERRY SALSA SUNDAES
A really fun dessert, with a great little zip from the jalapeno! I picked this up on a recipe card in the grocery.
Provided by Starrynews
Categories Ice Cream
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine the strawberries, pineapple, kiwi, jalapeno, and lime zest to make the salsa in a large bowl.
- Make sauce by combining the strawberry preserves and fresh lime juice in a small microwaveable bowl. Melt in microwave, about 20-30 seconds, and stir well.
- Drizzle sauce over salsa and toss until the fruit is well coated.
- Divide frozen vanilla yogurt into six bowls.
- Top each bowl of frozen vanilla yogurt with fruit salsa.
- Garnish each bowl with toasted almonds.
Nutrition Facts : Calories 195.6, Fat 5.2, SaturatedFat 2.5, Cholesterol 1.4, Sodium 68, Carbohydrate 35.3, Fiber 1.9, Sugar 29.4, Protein 3.9
"S'MORE, PLEASE" SUNDAE
Make and share this "S'More, Please" Sundae recipe from Food.com.
Provided by lisar
Categories Dessert
Time 16m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat broiler.
- Break graham crackers into squares (you should have 18 squares), and place on a baking sheet.
- Layer chocolate bars on six of the graham crackers; cover the remaining crackers with marshmallows.
- Place under the broiler until chocolate is just slightly melted and marshmallows are slightly browned (do not walk away!), 30 seconds to 1 minute.
- Remove from oven, and while still warm, transfer one marshmallow-topped cracker to each serving dish.
- Add a scoop of chocolate ice cream.
- Top chocolate ice cream with a chocolate-covered cracker, and add a scoop of vanilla ice cream.
- Top vanilla ice cream with another marshmallow-covered cracker, and drizzle with hot fudge sauce.
- Sere immediately.
- Hot Fudge Sauce: In a small saucepan, combine all of the ingredients.
- Cook over med-high heat, stirring, until the chocolate is melted and combined with the milk.
- Remove from the heat.
- Cool sauce slightly before using, or store in an airtight container in the frig up to two weeks.
- Before serving, reheat in saucepan or microwave, sitting occasionally.
Nutrition Facts : Calories 576.3, Fat 21.3, SaturatedFat 11.3, Cholesterol 27.4, Sodium 251.1, Carbohydrate 92.4, Fiber 3.3, Sugar 71.9, Protein 10.3
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