LEMON GELATIN WITH RASPBERRIES
Steps:
- Remove all peel from lemons with a vegetable peeler. Boil peel and 1 3/4 cups water in a 2-quart saucepan until water is bright yellow, about 5 minutes. Remove from heat.
- Sprinkle gelatin over remaining 1/4 cup water in a small bowl and let stand 2 minutes to soften.
- Squeeze 2/3 cup lemon juice from lemons into a glass measure, then pour through a fine-mesh sieve into a bowl and stir in sugar until dissolved. Add water, then stir in gelatin mixture until dissolved.
- Pour about 1/4 cup lemon mixture into each glass and chill until set, about 2 hours. Reserve remaining lemon mixture at room temperature.
- Spoon some raspberries over each serving, then top with reserved lemon mixture and chill until set, about 3 hours more.
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.
LEMON RASPBERRY TIRAMISU
Beautiful dessert using a touch of marsala wine so it feels really decadent but I use low cal/ low fat ingredients for almost guilt free enjoyment. Feel free to use different berries if you like. Cook time is chill time. Hope you enjoy!
Provided by little_wing
Categories Dessert
Time 2h15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Combine water and gelatin in small microwavable bowl. microwave on high for 30-60 sec. until water is boiling and gelatin is dissolved. Cool slightly.
- Meanwhile, combine cream cheese, Splenda, and vanilla in large bowl. Beat until smooth.
- Add gelatin mixture to cheese mixture and beat for 1 minute.
- Add Cool Whip and beat 1 more minute, scraping sides of bowl. Set aside.
- Whisk together preserves, water and marsala until well blended.
- Reserve 2 tablespoons of preserves mixture and set aside.
- Spread 1/3 cup of preserves mixture evenly over bottom of 11x7 glass baking dish.
- Put half of split ladyfingers in bottom of dish.
- Spread half of cream cheese mixture over ladyfingers.
- Sprinkle 1 cup of berries over over cheese mixture.
- Top with remaining ladyfingers, then a layer of preserves mixture, then a layer of cream cheese mixture.
- Cover and chill for at least 2 hours.
- Sprinkle with remaining berries and drizzle with reserved 2 tbs of preserves mixture before serving.
Nutrition Facts : Calories 135.3, Fat 1.9, SaturatedFat 0.7, Cholesterol 35.9, Sodium 288.8, Carbohydrate 21.2, Fiber 2.1, Sugar 11.5, Protein 8.2
LEMON-RASPBERRY MOUSSE
Time 30m
Number Of Ingredients 11
Steps:
- Cover bottom of an 8x8 casserole dish with vanilla wafers. In a small heat proof bowl, combine jello, boiling water and lemon juice, stir to dissolve. Once dissolved, add ice cubes and mix until ice cubes are dissolved. In a separate bowl, beat cream cheese, sugar and lemon zest. Gradually add jello mixture to cream cheese mixture - whisking as you incorporate. Whisk in 2 cups of cool whip. Pour half of jello cream cheese mixture over the vanilla wafers. Cover with more wafers. Heat 1/3 cup of raspberry preserves in the microwave for 30 seconds. Brush over the tops of the vanilla wafers with a pastry brush or back of a spoon. Pour the remaining jello mixture over the top of preserves. Stand wafers around the edge of the dish. Chill over night. Prior to serving: Top with remaining cool whip and fresh fruit. We prefer Raspberries, Blueberries and Kiwi!
RASPBERRY LEMON CAKE
Want a change from chocolate cake? Try this elegant lemon cake...it's packed with refreshing lemon flavor, from the cake to the homemade lemon curd and creamy frosting. It won a blue-ribbon at an Alaska State Fair and it's definitely a winner with me.-Shirley Warren, Thiensville, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12 servings.
Number Of Ingredients 30
Steps:
- For lemon curd, in a heavy saucepan, beat eggs and sugar. Stir in the lemon juice, butter and lemon zest. Cook and stir over medium-low heat for 15 minutes or until mixture is thickened and reaches 160°. Cool for 10 minutes. Cover and chill for 1-1/2 hours or until thickened., For cake, preheat oven to 350°. In a small bowl, dissolve gelatin in boiling water; set aside to cool., In a large bowl, cream beat butter, oil and 1-1/2 cups sugar until blended, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in gelatin mixture, lemon juice, lemon zest and extracts. Combine flour, baking powder and salt; add to the butter mixture alternately with milk, beating well after each addition., Pour into three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes., In a microwave-safe bowl, combine lemonade concentrate and remaining sugar. Microwave, uncovered, on high for 2 minutes or until sugar is dissolved, stirring occasionally. Poke holes in warm cakes with a fork; pour lemonade mixture over cakes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar, lemon juice, lemon zest and vanilla; beat until blended., To assemble, place one cake layer on a serving plate; spread with 6 tablespoons raspberry jam. Repeat. Top with remaining cake layer. Spread about 1/2 cup lemon curd over top of cake (save remaining curd for another use)., Spread frosting over sides of cake and pipe a shell border along the top and bottom edges. Garnish with raspberries if desired. Chill 1 hour.
Nutrition Facts : Calories 792 calories, Fat 32g fat (15g saturated fat), Cholesterol 148mg cholesterol, Sodium 386mg sodium, Carbohydrate 122g carbohydrate (97g sugars, Fiber 1g fiber), Protein 8g protein.
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