Triple Berry Mold Food

CRANBERRY MOLD

Cranberry Mold image

Provided by Food Network Kitchen

Time 32m

Yield 8 servings

Number Of Ingredients 0

Ingredients

Steps:

Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste. Let cool.
Heat 1/2 cup cranberry juice over low heat, then stir in a 1/4-ounce packet gelatin. Puree cooled cranberry sauce with another 1/2 cup cranberry juice, then add the gelatin mixture. Pour into a mold or empty soup cans and refrigerate overnight. Serve with whipped cream.

TRIPLE CRANBERRY SALAD MOLD

Triple Cranberry Salad Mold image

What's a holiday meal without at least one jolly gelatin salad chock-full of fruit and nuts? My mother made this one for every holiday, and now my husband says he can't imagine Christmas without it. -Kristi Jo Chiles, Portsmouth, Rhode Island

Provided by Taste of Home

Categories Desserts Lunch

Time 20m

Yield 10 servings.

Number Of Ingredients 8

Ingredients

2 packages (3 ounces each) cranberry gelatin
3 cups boiling water
1 cup cranberry juice
6 ounces cream cheese, softened
1 carton (8 ounces) frozen whipped topping, thawed
1 cup chopped walnuts
1 cup chopped celery
1 cup chopped fresh or frozen cranberries

Steps:

In a large bowl, dissolve the gelatin in boiling water; stir in cranberry juice. Refrigerate until slightly thickened. In a small bowl, beat cream cheese until smooth. Add the whipped topping until blended. Fold into the gelatin mixture. Fold in walnuts, celery and cranberries., Pour into a 3-qt. ring mold coated with cooking spray. Refrigerate until set. Unmold onto a serving plate.

Nutrition Facts : Calories 218 calories, Fat 14g fat (6g saturated fat), Cholesterol 9mg cholesterol, Sodium 56mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 1g fiber), Protein 5g protein.

TRIPLE FRUIT FREEZE

Triple Fruit Freeze image

These pops won't turn your tongue blue or neon green like many store-bought pops because they're made with fresh grapes, blueberries and kiwifruit. -Colleen Ludovice, Wauwatosa, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 10 pops.

Number Of Ingredients 7

Ingredients

1 cup sliced peeled kiwifruit (about 3 medium)
1 cup water, divided
2 tablespoons sugar, divided
10 wooden pop sticks and 10 freezer pop molds or 10 paper cups (3 ounces each)
1 cup fresh blueberries or frozen unsweetened blueberries
1/2 cup seedless red grapes
1/2 cup red grape juice

Steps:

Place kiwi, 1/2 cup water and 1 tablespoon sugar in a food processor; pulse until combined. Pour into molds or paper cups. Top molds or paper cups with foil and insert sticks through foil. Freeze until firm, about 2 hours., Place blueberries and the remaining water and sugar in food processor; pulse until combined. Spoon over kiwi layer. Freeze, covered, until firm, about 2 hours., Wipe food processor clean. Repeat with grapes and grape juice. Spoon over blueberry layer. Freeze, covered, until firm.

Nutrition Facts : Calories 50 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges

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