BLUEBERRY PARTY SALAD
This decadent gelatin salad is comprised of three luscious layers: ruby red raspberry gelatin spread with a rich cheese cake-like layer and topped with blueberry pie filling.
Provided by Sandy
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad
Time 1h30m
Yield 16
Number Of Ingredients 10
Steps:
- In a medium bowl, dissolve 2 packages of the raspberry gelatin in 3 1/4 cups boiling water. Pour into a 9 by 13 inch pan and refrigerate until firm.
- In a medium saucepan, whisk together unflavored gelatin and 1/2 cup cold water. Whisk in the half and half, sugar and vanilla and cook over medium heat until hot but not boiling. Remove from heat and stir in the softened cream cheese. Spread over the raspberry gelatin layer.
- In a medium bowl, dissolve the remaining package of raspberry gelatin in 1 cup boiling water. Stir in the blueberry pie filling and pour over the cream cheese layer. Chill until serving.
Nutrition Facts : Calories 300.2 calories, Carbohydrate 57.1 g, Cholesterol 21 mg, Fat 6.6 g, Fiber 1 g, Protein 4.9 g, SaturatedFat 4.2 g, Sodium 169.6 mg, Sugar 53.7 g
RASPBERRY-WATERMELON TERRINE WITH BLUEBERRY SAUCE
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Line a 9-by-5-inch loaf pan with plastic wrap, leaving a 2-inch overhang on all sides.
- Make the white layer: Sprinkle the gelatin over 1/2 cup milk in a medium bowl. Let stand 2 minutes. Heat the remaining 1/2 cup milk in a small saucepan over medium heat until steaming. Pour over the gelatin mixture and whisk until combined. Add the sugar and whisk until dissolved. Whisk in the sour cream, vanilla and salt until smooth. Pour the mixture into the prepared loaf pan, then lightly tap the pan on the counter to make an even layer. Refrigerate until set, 45 minutes to 1 hour.
- Make the red layer: Combine the watermelon, raspberries, sugar, lemon juice and salt in a blender; process until smooth. Strain through a fine-mesh sieve into a bowl, pressing the puree through with the back of a spoon. Transfer 1 cup of the puree to another bowl and sprinkle with the gelatin; let stand 2 minutes. Heat 1 cup of the remaining puree in a saucepan over medium heat until steaming. Pour over the gelatin mixture and whisk until combined. Stir in the remaining puree; let cool.
- Spoon the cooled puree over the white layer; loosely cover with the overhanging plastic wrap. Refrigerate until completely set, about 3 hours.
- Make the sauce: Combine the blueberries, sugar, salt and 1/4 cup water in a saucepan over medium heat. Cook, stirring, until the berries burst, about 5 minutes. Transfer to a blender and add the lemon juice; puree until smooth. Let cool completely.
- Unwrap the terrine; invert onto a platter. Slice and serve with the blueberry sauce and fresh blueberries.
Nutrition Facts : Calories 219 calorie, Fat 6 grams, SaturatedFat 3 grams, Cholesterol 16 milligrams, Sodium 146 milligrams, Carbohydrate 40 grams, Fiber 3 grams, Protein 4 grams, Sugar 35 grams
BLUEBERRY RASPBERRY PIE
This delicious pie is a ribbon winner from the Wisconsin State Fair.
Provided by Sharona
Categories Desserts Pies Fruit Pie Recipes Raspberry Pie Recipes
Time 2h15m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Combine flour and salt in a bowl. Mash shortening into the flour mixture with a pastry cutter or fork until the mixture is crumbly. Gradually add cold water as needed, tossing with a fork until dough forms a ball. Wrap dough in plastic wrap and refrigerate for 30 minutes.
- Turn dough out onto a flat work surface dusted with flour. Divide dough in half and form each half into a ball. Roll dough ball from center to edges into a circle 2 inches larger than the pie plate and about 1/8 inch thick. Wrap dough around rolling pin, starting on one side of the circle. Unroll over pie plate and trim dough. Roll remaining dough ball into a crust to fit the top of the pie and set aside.
- Beat egg white and 1 tablespoon water; brush over bottom of crust and set aside.
- Combine 3/4 cup sugar, cornstarch, lemon peel, vanilla extract, and cinnamon in a bowl. Gently stir blueberries and raspberries into the mixture to coat; pour into the crust. Top with reserved pie crust. Brush top of pie crust with 1 tablespoon water; sprinkle 1 tablespoon sugar over the moistened top. Cut a few slits into top crust with a sharp knife.
- Bake in preheated oven until crust is golden brown and filling is bubbly, about 45 minutes. Set pie onto wire rack to cool completely before refrigerating.
Nutrition Facts : Calories 401.6 calories, Carbohydrate 57.9 g, Fat 17.7 g, Fiber 3.4 g, Protein 4.3 g, SaturatedFat 4.3 g, Sodium 227.1 mg, Sugar 26.7 g
BLUEBERRY GELATIN SALAD
I find myself making this blueberry jello salad often. People request this layered treat for potlucks all the time. This dish can be served as either a salad or a dessert. And preparing it a day ahead makes it taste even better! -Mildred Livingston, Phoenix, Arizona
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve gelatin in boiling water; stir in blueberries. Pour into a 11x7-in. dish; chill until set. , In a large bowl, beat cream cheese and sugar until smooth. Add vanilla and sour cream; mix well. Spread over the gelatin layer; sprinkle with pecans. Chill several hours or overnight.
Nutrition Facts : Calories 239 calories, Fat 12g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 99mg sodium, Carbohydrate 30g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
CREAMY BLUEBERRY GELATIN SALAD
Plump blueberries and a fluffy topping star in this pretty, refreshing salad. My mom's blueberry salad was served at every holiday and celebration. Now my grandchildren look forward to sampling it at holidays. -Sharon Hoefert, Greendale, Wisconsin
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 15 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve gelatin in boiling water. Cool for 10 minutes. Stir in pie filling and pineapple until blended. Transfer to a 13x9-in. dish. Cover and refrigerate until partially set, about 1 hour. , For topping, in a small bowl, combine the cream cheese, sour cream, sugar and vanilla. Carefully spread over gelatin; sprinkle with walnuts. Cover and refrigerate until firm.
Nutrition Facts : Calories 221 calories, Fat 10g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 76mg sodium, Carbohydrate 29g carbohydrate (26g sugars, Fiber 1g fiber), Protein 4g protein.
RASPBERRY JELLY
To determine whether or not the jelly is done cooking, use a candy thermometer and the "sheeting method," described below. Don't use overripe fruit for jelly, as it may not set up well.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 5h
Yield Makes 3 to 3 1/2 cups
Number Of Ingredients 5
Steps:
- Combine fruit and water in a saucepan. Bring to a boil, reduce to a simmer, and cook, partially covered, mashing occasionally with a potato masher, until fruit is very soft, 10 to 15 minutes. Transfer mixture to a fine sieve set over a heatproof bowl; let drain without pressing on fruit, 4 hours. Strain again through sieve lined with damp cheesecloth. Measure juice; you will have 3 to 4 cups.
- In a large heavy-bottomed pot, bring juice to a boil. Add 3/4 cup sugar for each cup of juice. Add lemon juice and 1/4 teaspoon salt. Return to a boil and cook, stirring frequently, 8 to 12 minutes. To test if jelly is done, dip a large metal spoon in, lift it horizontally above pot, and let mixture drip back in. Jelly is done when mixture has thickened slightly and drops of it slide together off spoon in a sheet. (Temperature should register 221 degrees on a candy thermometer.) Skim foam from top.
- Ladle jelly into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.
RASPBERRY GELATIN WITH FRESH FRUIT
Categories Berry Fruit Dessert Kid-Friendly Raspberry Orange Summer Winter Chill Party Grape Bon Appétit Fat Free Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Puree thawed raspberries in syrup in processor. Pour raspberry mixture into strainer set over medium bowl, pressing on solids to extract as much liquid as possible. Discard solids in strainer.
- Pour grape juice into medium saucepan. Sprinkle gelatin over; let stand until softened, about 10 minutes. Stir over low heat just until warm and gelatin dissolves, about 1 minute. Remove from heat. Add strained raspberry mixture and lemon juice; whisk until blended. Stir in grapes and orange pieces. Divide mixture among eight 3/4-cup custard cups or ramekins. Chill until gelatin is set, at least 6 hours or overnight.
- Run small knife between gelatin and custard cups to loosen. Place small plate atop each custard cup; holding plate and custard cup firmly together, invert and gently shake to allow gelatin to settle onto plate. Garnish with fresh mint sprigs, if desired. Serve.
RASPBERRY-MELON GELATINE ROYALE
This is an elegant, refreshing dessert -- a cross between a Kir Royale and a gelatin fruit dessert. It'd be great for a summertime celebration or simply at brunch.
Provided by Food Network Kitchen
Categories dessert
Time 3h23m
Yield 4 servings
Number Of Ingredients 8
Steps:
- For the Gelatines: Use a melon baller to portion the melon into small round balls. Divide the melon balls and half the raspberries evenly among 4 tall narrow glasses or dessert cups, about 8 ounces each.
- Sprinkle the gelatin over 1 cup of the Prosecco and stir to combine (fresh sparkling wine will bubble up, so do this in a medium bowl with room for froth). Let stand until the gelatin softens, about 5 minutes.
- Toss the remaining raspberries with the sugar and water in a medium saucepan and heat over low heat until raspberries break down and sugar dissolves, about 5 minutes. Pour off about 3 tablespoons of the raspberry juice, and reserve for flavoring the whipped cream.
- Add the remaining Prosecco to the berries in the saucepan and heat over medium-low until the berries break up and flavor the wine, about 2 minutes. It's best not to let the wine boil. Stir in gelatin mixture until dissolved, about 1 more minute. Strain and press through a fine mesh strainer to remove any fruit pips. Pour Prosecco gelatin into glasses over the fruit and refrigerate until set, about 3 hours.
- For the Cream: Just before serving whip the cream and sugar until soft peaks form. Fold in the reserved raspberry juice. Dollop the cream on top of each set gelatin and serve.
BLUEBERRY-RHUBARB REFRIGERATOR JAM
I think the best recipes come from good friends...that's where I got this jam recipe. It's a great way to use an abundant supply of rhubarb.
Provided by Taste of Home
Time 30m
Yield 4-1/2 pints.
Number Of Ingredients 7
Steps:
- In a large kettle, cook rhubarb and water over medium-high heat for 3-5 minutes or until rhubarb is tender. Add sugar. Bring to a boil; boil for 2 minutes. Stir in pie filling, blueberries and lemon juice. Return to a boil. Reduce heat; cook and stir for 10 minutes. Remove from heat; stir in gelatin until dissolved. Cool slightly. Pour into refrigerator containers. Cool to room temperature. Cover and refrigerate.
Nutrition Facts : Calories 142 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 11mg sodium, Carbohydrate 36g carbohydrate (34g sugars, Fiber 1g fiber), Protein 1g protein.
GRAPE GELATIN WITH BLUEBERRIES
A simple and satisfying after-school snack.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Time 1h10m
Number Of Ingredients 4
Steps:
- In a large bowl, sprinkle 1 envelope unflavored gelatin over cold water; let stand until softened, about 5 minutes.
- In a small saucepan, bring 1/4 cup water to a boil over medium-high. Pour over gelatin mixture; stir in grap juice.
- Divide blueberries evenly among four 6-ounce serving glasses; pour in gelatin mixture, pressing blueberries to submerge them completely.
- Refrigerate until set, at least 1 hour (and up to 5 days, covered).
Nutrition Facts : Calories 84 g, Fiber 1 g, Protein 2 g
BLUEBERRY JELLO DESSERT
This is an awesome dessert for spring/summer that I got from a friend of mine. I have always had rave reviews wherever I have taken it!! Perfect for a family gathering or potluck!
Provided by Mom2Rose
Categories Gelatin
Time 6h6m
Yield 12-14 serving(s)
Number Of Ingredients 8
Steps:
- Dissolve jello with boiling water (use 1 3/4 cup water for firmer jello).
- Mix in pie filling and pineapple with juices.
- Put in fridge to set for 4-6 hours or longer if needed.
- Mix all remaining ingredients for the topping.
- Beat until smooth and spread onto set jello.
- OPTIONAL: Sprinkle with fresh blueberries, raspberries and or nuts.
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