STRAWBERRY GELATIN DESSERT
"I love desserts and strawberries, so I try to combine the two whenever possible," says Virginia Myers of Altamont, Illinois. "This light fluffy gelatin treat goes over well whenever I serve it."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine cracker crumbs, sugar and butter. Press into a greased 9-in. square baking dish. Bake at 350° for 10 minutes or until golden brown. Cool on a wire rack., Combine strawberries and sugar in a small bowl; let stand for 20 minutes. In another bowl, dissolve gelatin in water. Drain berries, reserving the juice; add enough water to juice to measure 1 cup. Stir berries and juice mixture into gelatin. Refrigerate until partially set., Meanwhile, combine marshmallows and milk in a saucepan. Cook and stir over low heat until blended and smooth. Cool to room temperature, about 15 minutes. Fold in whipped topping, then gelatin mixture. Pour into prepared crust. Refrigerate for 4 hours or until firm.
Nutrition Facts : Calories 243 calories, Fat 7g fat (5g saturated fat), Cholesterol 7mg cholesterol, Sodium 150mg sodium, Carbohydrate 41g carbohydrate, Fiber 1g fiber), Protein 2g protein.
EASY STRAWBERRY GELATIN DESSERT
If you want a fancy, fun and easy to make dessert, try this layered gelatin dessert with strawberries. This is the second time in one week I've made this recipe and both times it was devoured. My whole family enjoyed it! Hope you will enjoy it, too!
Provided by Alena Tarasevich
Time 3h20m
Yield 8 Servings
Number Of Ingredients 9
Steps:
- Instructions
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.
BRITISH STRAWBERRY JELLY (JELL-O)
Steps:
- Gather the ingredients.
- Place the sugar and 2 cups of water in a large saucepan and bring to a boil. Boil vigorously for 5 minutes.
- Remove the pan from the heat and let the mixture cool off.
- Set aside 4 or 5 of the fresh whole strawberries and hull the remaining fruit by removing the entire stems of the berries.
- Purée the hulled strawberries with an immersion blender, high-speed blender, or food processor until you've achieved a smooth texture.
- Transfer the purée to a large bowl and pour over the cooled sugar-water syrup.
- Cover with a clean cloth and let infuse for a minimum of 30 minutes, or up to 2 hours, if you have the time.
- Once infused, pass the strawberry mixture through a fine sieve to remove any of the strawberry pulp or seeds. Set aside.
- Make sure the remaining water is cold and pour it into a small dish. Sprinkle the powdered gelatin over and let sit for 5 minutes.
- Measure 1 cup of the strained strawberry-sugar syrup mixture and heat it up in a small saucepan.
- Stir in the gelatin-water mixture and simmer very gently, avoiding a boil, until the gelatin has completely dissolved.
- Stir this mixture into the remaining strawberry-sugar syrup.
- Transfer the strawberry mixture to a 3-cup/900-ml gelatin mold or into individual smaller molds if you'd like.
- Place the mold in the refrigerator and let set. This will take a couple of hours but it is best to leave it overnight. The jelly is ready when it wobbles slightly-the fun part of the dessert.
- To unmold, carefully dip the mold in warm water for 15 to 20 seconds and remove. With wet fingertips gently pull the jelly from the sides of the mold. Place a plate on top of the mold and turn the plate and mold upside down so the jelly falls on the center of the plate. Decorate with the strawberries you saved and enjoy!
Nutrition Facts : Calories 157 kcal, Carbohydrate 39 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, Sodium 7 mg, Sugar 37 g, Fat 0 g, ServingSize 6 servings, UnsaturatedFat 0 g
STRAWBERRY GELATIN DESSERT
I love strawberry desserts that are easy to make! This is a lighter version. Cooking time is chilling time.
Provided by RecipeNut
Categories Gelatin
Time 4h40m
Yield 9 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, combine cracker crumbs, sugar and butter. Press into a greased 9 inch square baking dish. Bake at 350 degrees for 10 minutes or until golden brown. Cool on a wire rack.
- Combine strawberries and sugar in a small bowl; let stand for 20 minutes. In another bowl, dissolve gelatin in water. Drain berries, reserving the juice; add enough water to juice to measure 1 cup. Stir berries and juice mixture into gelatin. Refrigerate until partially set.
- Meanwhile, combine marshmallows and milk in a saucepan. Cook and stir over low heat until blended and smooth. Cool to room temperature, about 15 minutes. Fold in whipped topping, then gelatin mixture. Pour mixture into prepared crust. Refrigerate dessert for 4 hours or until firm.
Nutrition Facts : Calories 238.2, Fat 7, SaturatedFat 4.6, Cholesterol 7.6, Sodium 200, Carbohydrate 46.1, Fiber 0.9, Sugar 28, Protein 4
STRAWBERRY GELATINS
These homemade strawberry gelatins will put you off the box version for good.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 4h30m
Number Of Ingredients 4
Steps:
- Hull and quarter 1 pound of the strawberries; combine in a medium bowl with sugar and lemon juice. Set aside, stirring occasionally, about 10 minutes. Place 1 cup cold water in a small saucepan; sprinkle gelatin over water. Let stand at least 5 minutes to soften.
- Working in batches, puree strawberry mixture in a blender. Strain through a fine-mesh sieve into a large measuring cup after each batch (discard solids). Add enough water to strained juice to measure a total of 3 cups liquid. Set aside.
- Heat softened gelatin over medium-high, just until it begins to bubble around the edges and gelatin has dissolved (do not boil), 2 to 3 minutes; stir into strawberry juice. Divide mixture among four serving glasses. Chill until firm, 3 to 4 hours.
- To serve, hull and dice remaining 1/2 pound strawberries; spoon on top of chilled gelatins.
Nutrition Facts : Calories 238 g, Fat 1 g, Fiber 3 g, Protein 4 g
STRAWBERRY ANGEL FOOD DESSERT
I found this recipe while I was preparing a final meal in my Foods 2 class. We all loved it a lot. It belonged to a group member's grandma- a family favorite.
Provided by BeccaB3c
Categories Dessert
Time 2h15m
Yield 12-15 serving(s)
Number Of Ingredients 5
Steps:
- Prepare angel food cake according to directions given on box.
- Once cooled completely, remove from pan and tear up into bite sized pieces.
- Place them into a 9 x 13' pan.
- Dissolve jello in the boiling water, which should take about a minute.
- Put the jello in the fridge until it has a pudding-like consistency.
- This should take about 1 hour to 1 1/2.
- Add the strawberries into the jello and pour over the cake pieces.
- If you want, you can spread the Cool Whip over the top.
- Refrigerate at least 3 hours or until set.
- Serve, and enjoy!
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