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.
BERRY GELATIN MOLD
This refreshing gelatin mold is delicious and always a big hit! For a patriotic buffet, I add a scoop of frozen whipped topping, then place a fancy-cut strawberry and a sprinkling of blueberries for festive, red-white-and-blue color. -Anne Marie Papineau, Hanover, Connecticut
Provided by Taste of Home
Time 15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve gelatin in boiling cranberry juice. Let stand for 10 minutes. Stir in club soda and lemon juice; refrigerate for 45 minutes or until partially set. , Fold in berries. Pour into a 6-cup ring mold coated with cooking spray. Refrigerate for 4 hours or until set. Unmold onto a lettuce-lined platter; fill center with additional berries if desired.
Nutrition Facts : Calories 131 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 59mg sodium, Carbohydrate 32g carbohydrate (30g sugars, Fiber 2g fiber), Protein 3g protein.
SPARKLE CITRUS-BERRY SPLASH
Add a splash of bright color and flavor to your dessert table with this easy to make citrus-berry JELL-O mold made with fresh strawberries.
Provided by My Food and Family
Categories Home
Time 4h20m
Yield Makes 12 servings.
Number Of Ingredients 7
Steps:
- Stir 1-1/2 cups boiling water into orange gelatin mix in large bowl at least 2 min. until completely dissolved. Stir in club soda. Place bowl of gelatin in larger bowl of ice and water. Let stand 5 min. or until thickened, stirring occasionally (consistency of unbeaten egg whites).
- Pour into 8x4-inch loaf pan sprayed with cooking spray. Refrigerate 15 min. Meanwhile, stir 3/4 cup boiling water into strawberry gelatin mix in large bowl at least 2 min. until completely dissolved. Stir in cold water. Place bowl of gelatin into larger bowl of ice and water. Let stand 5 min. or until thickened (consistency of unbeaten egg whites), stirring occasionally. Add strawberries; stir gently. Carefully pour over orange gelatin layer; cover.
- Refrigerate 4 hours or until firm. Unmold. Store leftover gelatin in refrigerator.
Nutrition Facts : Calories 80, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
SPARKLING BERRY SALAD
So pretty for Christmas..and not so hard to make..the presentation is wonderful!
Provided by Cassie *
Categories Gelatin Salads
Time 30m
Number Of Ingredients 7
Steps:
- 1. In medium saucepan, sprinkle unflavored gelatin over 1 cup cranberry - raspberry juice; let stand 1 minute. Stir over low heat until gelatin is completely dissolved, about 5 minutes. Stir in sugar till dissolved.
- 2. In a large bowl, blend remaining cran - rasp juice. soda, lemon juice and orange peel. Chill, stirring occasionally, until mixture is consistency of unbeaten egg whites, about 60 minutes.
- 3. Fold in berries. Pour into 6 - cup mold, or bowl; chill until firm, about 3 hours.
- 4. Unmold and serve; if desired with sour cream Substitution: Use 2 cups cranberry juice cocktail, and increase sugar by 1/2 cup.
- 5. This recipe also called for 1/4 cup creme de cassis ( black currant) liquer ( optional)..I never used it. It is added when you add the soda, etc I have also made this with just cranberry juice..yum!
MIMOSA MOLD
This came from the files of Judy Bales, my late daughter-in-law. She loved keeping dessert recipes most of all and loved trying out new ones, especially to take to her school and share with the other teachers. Photo: www.fitness.com
Provided by Ellen Bales @Starwriter
Categories Fruit Desserts
Number Of Ingredients 5
Steps:
- In a large bowl stir boiling water into gelatin for at least 2 minutes until completely dissolved. Stir in cold seltzer. Refrigerate 1-1/2 hours or until thickened (spoon drawn through leaves a definite impression).
- Stir in oranges and strawberries. Spoon into a 6-cup mold.
- Refrigerate 4 hours or until firm. Unmold on lettuce-lined platter. Store leftover gelatin mold in refrigerator.
- NOTE: To unmold, dip mold in warm water for about 15 seconds. Gently pull gelatin from around edges with moist fingers. Shake gently to loosen. Place moistened serving plate on top of mold. Invert mold and plate; holding mold and plate together, shake slightly to loosen. Gently remove mold and center gelatin on plate.
- NOTE: 5-1/2 hours is total time in refrigerator.
SPARKLING BERRY-PEAR MOLD
Make your next potluck extra special with this Sparkling Berry-Pear Mold. Our Sparkling Berry-Pear Mold is a sight to behold with a flavor to match.
Provided by My Food and Family
Categories Home
Time 5h
Yield 12 servings, 1/2 cup each
Number Of Ingredients 5
Steps:
- Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Refrigerate 15 min.
- Stir in club soda. Refrigerate 30 min. or until slightly thickened. Stir 15 sec., then gently stir in pears and raspberries.
- Pour into 6-cup mold sprayed with cooking spray.
- Refrigerate 4 hours or until firm. Unmold just before serving.
Nutrition Facts : Calories 25, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 45 mg, Carbohydrate 0 g, Fiber 0.8605 g, Sugar 0 g, Protein 0.69 g
SPARKLING FRUIT MOLD
This sparkling fruity JELL-O dessert is perfect for a party. Its bright color and flavors are sure to liven up any occasion.
Provided by My Food and Family
Categories Home
Time 5h
Yield Makes 12 (1/2-cup) servings.
Number Of Ingredients 6
Steps:
- Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Refrigerate 15 minutes. Gently stir in ginger ale. Refrigerate about 30 minutes or until slightly thickened (consistency of unbeaten egg whites). Gently stir for 15 seconds. Stir in grapes and oranges.
- Pour into 6-cup mold sprayed with cooking spray. Cover.
- Refrigerate 4 hours or until firm. Unmold. Store leftover gelatin in refrigerator.
Nutrition Facts : Calories 15, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
PHILADELPHIA® SPARKLING STRAWBERRY MOLD
Ginger ale and cream cheese add sparkle and richness to this strawberry gelatin dessert. Laced with strawberries, it's ideal for Valentine's Day.
Provided by My Food and Family
Categories Home
Time 4h20m
Yield Makes 8 servings, about 1/2 cup each.
Number Of Ingredients 7
Steps:
- Stir boiling water into dry gelatin in medium bowl 2 minutes until completely dissolved. Stir in ginger ale.
- Beat cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add gelatin mixture in very small amounts, mixing on medium speed after each addition until well blended. Stir in thawed frozen strawberries.
- Pour into 1-1/2-quart mold sprayed with cooking spray; cover. Refrigerate 4 hours or until firm. Unmold onto serving plate. Top with whipped topping and the fresh strawberries just before serving.
Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 30 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
SPARKLING APPLE BERRY MOLD
Made with apple juice and sparkling cider and studded with strawberries and blueberries, this dessert mold makes a festive addition to any table.
Provided by My Food and Family
Categories Recipes
Time 5h19m
Yield 10 servings, about 1/2 cup each
Number Of Ingredients 6
Steps:
- Mix gelatin and sugar in small saucepan. Stir in apple juice; let stand 1 min. Cook on low heat 3 min. or until gelatin is completely dissolved. Cool slightly.
- Stir in cider. Refrigerate until mixture is consistency of unbeaten egg whites, stirring occasionally. Gently stir in fruit. Pour into 6-cup mold.
- Refrigerate at least 4 hours or until firm. Unmold onto serving plate. Store leftover mold in refrigerator.
Nutrition Facts : Calories 90, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 22 g, Fiber 1 g, Sugar 19 g, Protein 2 g
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