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.
ANGEL STRAWBERRY BAVARIAN
Make and share this Angel Strawberry Bavarian recipe from Food.com.
Provided by southern chef in lo
Categories Dessert
Time P1DT30m
Yield 12-16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Prepare, bake and cool cake as directed on package. Cut cake into 1-inch cubes. Drain thawed strawberries, reserving juice.
- Combine gelatin and boiling water in small bowl. Stir until gelatin is dissolved. Add enough water to strawberry juice to measure 1 cup; stir into gelatin. Refrigerate until gelatin is slightly thickened. Beat gelatin until foamy.
- Beat 1 cup whipping cream until stiff peaks form in large bowl. Fold into gelatin along with strawberries.
- Alternate layers of cake cubes and strawberry mixture into 10-inch tube pan. Press lightly. Cover. Refrigerate overnight.
- Unmold cake onto serving plate. Beat remaining 1-1/2 cups whipping cream, sugar and vanilla extract until stiff peaks form. Frost sides and top of cake. Refrigerate until ready to serve. Garnish with fresh strawberries and mint leaves.
Nutrition Facts : Calories 387.2, Fat 18.6, SaturatedFat 11.4, Cholesterol 67.9, Sodium 370.4, Carbohydrate 51.8, Fiber 0.7, Sugar 32.1, Protein 5.6
STRAWBERRY BELLINI
Provided by Aaron McCargo Jr.
Time 25m
Yield 2 drinks
Number Of Ingredients 5
Steps:
- Place strawberries and simple syrup into a blender. Strain strawberry mixture. Pour into glasses and top with Champagne. Garnish each with a long-stemmed strawberry.;
- Bring sugar and water to a boil. Simmer until the sugar dissolves. Remove from the heat and allow to cool.
STRAWBERRY JELLY ROLL
Steps:
- Preheat the oven to 350 degrees F. Spray a rimmed 10-by-15-inch baking sheet with cooking spray, then line with parchment paper; spray the parchment paper.
- In a medium bowl, whisk to combine the cake flour, baking powder and 1/4 teaspoon of the salt. Set aside.
- In a stand mixer fitted with the whisk attachment, whisk the egg yolks and granulated sugar until the mixture is light and forms thick ribbons when the whisk is pulled away. Whisk in the 1 teaspoon vanilla extract. With a rubber spatula, fold in the flour mixture until completely combined.
- Using a handheld mixer (or stand mixer) fitted with the whisk attachment, beat the egg whites in a large bowl until stiff peaks form, about 3 minutes on medium-high speed. Gently fold the egg whites into the batter until completely combined.
- Pour the batter onto the prepared baking sheet and spread with an offset spatula or spoon to evenly cover the parchment. Bake until the cake is springy when touched, about 10 minutes.
- Dust a clean kitchen towel with the 2 tablespoons confectioners' sugar, turn the cake out onto the towel, and roll into a log. Let cool.
- Whip the cream, 1/4 cup confectioners' sugar, and the remaining 1/4 teaspoon salt and 1/4 teaspoon vanilla into stiff peaks. Set aside for the filling and topping.
- To assemble, unroll the cake and spread the strawberry jam to cover the cake. Top with some of the whipped cream mixture, and then roll the cake into a log. Transfer to a serving plate, seam-side down, and top with the remaining whipped cream. Garnish with mint sprigs.
STRAWBERRY BAVARIAN
Steps:
- Puree strawberries in blender.
- In saucepan soften gelatin in cold water. Add to puree with sugar.
- Heat and stir until gelatin is dissolved. Cool and add cherry liqueur.
- Chill, stirring occasionally, until mixture begins to thicken.
- Fold in whipped cream and spoon into eight-cup mold or serving bowl until mixture is set.
- To serve, unmold and top with whole berries.
Nutrition Facts : @context http, Calories 208, UnsaturatedFat 4 grams, Carbohydrate 23 grams, Fat 11 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 17 milligrams, Sugar 20 grams
STRAWBERRY BAVARIAN CREAM
This is another great recipe out of an old Betty Crocker cookbook dated 1969. This is a very easy and tasty dessert. I hope you enjoy it. Prep time does not include chill time.
Provided by teresas
Categories Gelatin
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Drain strawberries, reserving syrup.
- Pour boiling water over gelatin in bowl, stirring until gelatin is dissolved.
- Add enough cold water to reserved syrup to measure 1 cup; stir into dissolved gelatin. Chill until almost set.
- Beat gelatin until foamy. Fold whipped cream and thawed strawberries into gelatin. Pour into 1 quart mold or into individual dessert dishes and chill until firm.
- Unmold; if desired, serve with sweetened whipped cream and garnish with strawberries or other fruits.
STRAWBERRY BAVARIAN SALAD
"As a child, I asked my mother to make this colorful gelatin for birthdays," recalls Lorna Northcutt of Gladstone, Oregon. "Now I fix it for my husband and son. You can leave out the marshmallows if you prefer," she adds.
Provided by Taste of Home
Time 15m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, dissolve gelatin in water. Stir in the strawberries; fold in marshmallows and whipped cream. Transfer to a 5-cup serving bowl. Cover and refrigerate overnight.
Nutrition Facts : Calories 185 calories, Fat 4g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 42mg sodium, Carbohydrate 39g carbohydrate (35g sugars, Fiber 1g fiber), Protein 2g protein.
"LOLOCCINO" AKA STRAWBERRY VANILLA SHAKE UP
Provided by Jeff Mauro, host of Sandwich King
Time 35m
Yield 1 drink
Number Of Ingredients 7
Steps:
- In a large glass, add the Strawberry-Vanilla Simple Syrup and freeze-dried strawberries. Muddle until the strawberries are macerated (this is how you get that pink color!). Pour in enough sparkling water to fill the glass halfway up. Give it a stir, then pour into a rocks glass over ice. Top off with the remaining seltzer and give it another stir. Garnish with more sliced strawberries and more syrup if desired.
- In a small saucepan, bring the sugar, strawberries and 1 cup water to a boil, stirring the whole time. Reduce the heat to maintain a simmer, then add the vanilla and continue to simmer for 1 minute. Remove from the heat and let cool completely, then strain. Store in the refrigerator for up to 2 weeks.
STRAWBERRY BAVARIAN JELLO
Make and share this Strawberry Bavarian Jello recipe from Food.com.
Provided by Marie
Categories Gelatin
Time 10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Dissolve jello in boiling water in a large bowl.
- Stir in the strawberries.
- Fold in marshmallows and whipped cream.
- Transfer mixture to a 5 cup serving bowl.
- Cover and refrigerate overnight.
STRAWBERRY PUREE JELL-O®
Unlock the magic of gelatin with nothing more than boiling water, ice cubes and cold water and make our delicious Strawberry Puree JELL-O® recipe.
Provided by My Food and Family
Categories Home
Time 2h15m
Yield Makes 6 servings, about 1/2 cup each.
Number Of Ingredients 5
Steps:
- Stir boiling water into dry gelatin in medium bowl at least 2 min. until completely dissolved. Add enough ice cubes to cold water to measure 1-1/4 cups. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Refrigerate 10 min. or until slightly thickened.
- Stir in fruit. Pour evenly into 6 dessert dishes.
- Refrigerate 2 hours or until firm.
Nutrition Facts : Calories 60, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
STRAWBERRY BAVARIAN
What happens when you combine gelatin with evaporated milk? You get Strawberry Bavarian-a creamy dessert that's sure to knock some socks off!
Provided by My Food and Family
Categories Home
Time 15m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Important: Shake and place the evaporated milk the day before in the refrigerator. It must be very cold.Place a large bowl and beaters in the freezer for 5 minutes.
- Prepare your 4-cup mold by spraying a thin layer of oil. Or you could use 6 little containers, do not spray if using individual containers.
- Boil the water. Measure 1 cup and pour the gelatin, stir until completely dissolved.
- Beat the evaporated milk in the chilled bowl for 5 minutes on high speed, until doubled in size.
- Lower the speed to medium and add the gelatin dissolved in water.
- Beat 1 minute more.
- Pour into the prepared pan.
- Refrigerate at least 4 hours, better overnight.
- Unmold and serve with chocolate sauce or fresh strawberries.
- Keep refrigerated.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
STRAWBERRY BAVARIAN TORTE
This beautiful make-ahead dessert is deliciously light...the perfect ending to any meal.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a bowl, dissolve gelatin in water. Add berries; allow to thicken partially. Fold in whipped cream. Fold in cake cubes; stir until well coated. Spread into a greased springform pan; cover and chill overnight. Remove from pan and place on a torte plate. Frost with whipped cream and garnish with berries.
Nutrition Facts : Calories 258 calories, Fat 9g fat (5g saturated fat), Cholesterol 66mg cholesterol, Sodium 133mg sodium, Carbohydrate 43g carbohydrate (34g sugars, Fiber 2g fiber), Protein 4g protein.
STRAWBERRY BAVARIAN PIE
This recipe comes from Not Just Cheesecake! a low-fat, low-cholesterol, low-calorie dessert cookbook. It is wonderful! This is made with yogurt cheese and produces a very creamy low-fat pie. The longer you strain the yogurt the more whey is released and the firmer the cheese. I have been making it for years and use my microwave graham cracker crust.
Provided by PaulaG
Categories Pie
Time P1DT30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- The day before making the pie, strain the yogurt by straining through a cheese cloth lined mesh strainer or using a yogurt cheese funnel.
- Discard whey and reserve the yogurt cheese for the pie.
- Wash strawberries, hull and slice.
- Sprinkle with sugar or a mixture of sugar and Splenda.
- Taste for sweetness and adjust sweetening as necessary for personal taste.
- Soften the gelatin in 1/4 cup of water for 5 minutes.
- Heat the remaining 1/2 cup water, add the gelatin and stir until dissolved.
- Gradually stir gelatin mixture into sweetened strawberries, add yogurt cheese and stir gently with a fork until well blended.
- Pour into a 9-inch prepared graham cracker pie crust that is thoroughly cooled.
- Refrigerate until firm; at least 3 to 4 hours.
- Please Note: Straining the yogurt will take 12 to 24 hours and while straining the yogurt should be placed in refrigerator for safe keeping.
Nutrition Facts : Calories 248.7, Fat 8.3, SaturatedFat 2, Cholesterol 2.5, Sodium 208.6, Carbohydrate 39.5, Fiber 2.2, Sugar 28.8, Protein 5.8
BAVARIAN STRAWBERRY CREAM
Make and share this Bavarian Strawberry Cream recipe from Food.com.
Provided by Elmotoo
Categories Gelatin
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Slice strawberries and mix with the sugar. Set aside until sugar dissolves.
- Sprinkle gelatin over cold water. Let stand for 5 minutes, then heat a little bit until gelatin dissolves completely.
- Add gelatin and lemon juice to sliced berries. Add in the whipped cream. Pour into a fancy mold or serving dish. Chill in the fridge until set.
- Carefully unmold and serve. Decorate with the slices of lemon and/or orange (optional).
Nutrition Facts : Calories 677.8, Fat 37.2, SaturatedFat 23.1, Cholesterol 132.7, Sodium 49.5, Carbohydrate 85.4, Fiber 1.5, Sugar 78.8, Protein 6.1
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