Sparkling Berry Dessert Food
SPARKLING BERRY DESSERT
You may serve them in champagne glasses, but these elegant desserts-made with gelatin, club soda and strawberries-can be enjoyed by the whole family.
Provided by My Food and Family
Categories Recipes
Time 4h40m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in club soda. Refrigerate 1-1/2 hours or until thickened.
- Measure 1 cup gelatin into medium bowl; reserve for later use. Stir strawberries into remaining gelatin; spoon into 8 champagne glasses or dessert dishes.
- Beat reserved gelatin with mixer on high speed until doubled in volume; spoon over gelatin in glasses. Refrigerate 3 hours or until firm.
Nutrition Facts : Calories 90, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 90 mg, Carbohydrate 20 g, Fiber 0 g, Sugar 20 g, Protein 2 g
SPARKLING JELLO DESSERT
This jello may be the hit of your next party or buffet. It may take a little time and patience to make -but believe me it is well worth it! I am ask for this recipe whenever I bring this to family gatherings or church dinners.
Provided by Pat Duran
Categories Fruit Desserts
Time 30m
Number Of Ingredients 5
Steps:
- 1. Using 4 jello colors of your choice or those listed here. Dissolve each jello flavor or color in 4 different bowls and add 1 cup of boiling water to each bowl. Mix and stir each until dissolved.
- 2. Pour jello into 4 different 8-inch square pans and chill at least 3 hours, until firm. (I chill overnight)
- 3. After chilling and firm, cut each flavor into small squares and scatter pieces in a lightly oiled Bundt pan with canola oil and then wipe out 99% of it. Set aside.
- 4. In a separate bowl, sprinkle the 3 unflavored gelatin packets(Knox) into 1/2 cup of the cold water. After the gelatin puffs up(blooms), add the 1 1/2 remaining boiling water and stir until the unflavored gelatin(Knox) dissolves.
- 5. Add the can of condensed milk to the unflavored gelatin mixture. Stir and cool(not set). Pour cooled milk mixture over the jello in the Bundt pan and chill overnight. Unmold by dipping the pan very briefly in warm water then invert onto a serving plate. Beautiful!!
SPARKLING BERRY JELLO SALAD
I make this Jello often in the spring/summer. It looks really nice in a mold and sets up great. The fresh berries in the center of the mold makes a beautiful presentation.
Provided by Roxygirl in Colorado
Categories Gelatin
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Stir boiling cranberry juice (heat in pan) into gelatin in large bowl at least 2 minutes (until well dissolved).
- Stir in club soda, liqueur, and lemon juice.
- Refrigerate about 1-1/2 hours or until slightly thickened (consistency of unbeaten egg whites-I set my bowl inside a larger bowl of ice water and it takes about 20 minutes).
- Stir in 2 cups of the berries.
- Spoon into 5-cup mold.
- Refrigerate about 4 hours or until firm.
- Unmold and top with remaining 1 cup of berries in center.
BLUEBERRY LEMON ANGEL FOOD CAKE
Provided by Nancy Piran
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Prepare bundt pan according to box instructions.
- In medium bowl add cake mix and water. Mix.
- Stir in 1 cup blueberries.
- Pour 1/4 cup blueberries in bottom of pan. Pour in cake mix.
- Bake for 25-30 minutes or until golden brown. Make sure to follow baking instructions according to cake mix instructions.
- In the meantime in small bowl whisk together powdered sugar and lemon juice.
- When cake is done and cooled, pour icing over cake.
- Top with lemon zest. Serve and ENJOY!
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- Combine the sugar and water in a saucepan. Bring the mixture to a boil and stir until sugar has completely dissolved. Take the pan off the heat, add the mint leaves, and let it cool.
- Place the berries in a large pitcher or container. Using a long-handled wooden spoon, muddle the fruit to break it down.
- Remove the mint leaves from the sugar water and pour it into the pitcher. Add the lemon juice and stir. If you are not serving it right away, store the pitcher in the refrigerator. When ready to serve, you can add all of the sparkling water to the pitcher or pour the lemonade into glasses with ice and top each with the water.
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- When ready to serve, fill up each glass with a bit of ice. Then pour enough seltzer to fill 1/3 of glass and add a handful of fresh raspberries. Top with sangria and some of the strawberries from the pitcher. Garnish with a spring of mint if desired and serve!
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- Champagne Dom Perignon Oenotheque 1996. This is the pinnacle of Champagne. The grapes were harvested in one of the best years of the past few decades, and then aged for 15 years, giving it unparalleled richness and complexity.
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- Taittinger Nocturne Sec. In today's market, most Champagne is dry, since modern producers add a minimal amount of sugar to balance acidity, but it used to be that there was actually quite a bit of sweetness in Champagne.
- Bisol Crede Prosecco di Valdobbiadene Brut. Named for the clay-laden soil on the steep vineyards where the grapes are grown, the Bisol achieves concentrated flavors of ripe melons and peaches while maintaining high acidity and freshness.
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