Blueberry Gelatin Mold Recipes

EASY HOMEMADE NOURISHING BLUEBERRY GELATIN

Steps:

• Blend the blueberries with water and maple syrup in a high speed blender.
• You will get a little over 2 cups. All is needed for this recipe is 2 cups of juice so enjoy some while you make your gelatin.
• In a measuring cup, place about 1/4 cup of the blueberry juice and sprinkle with the tablespoon of powdered gelatin. Mix well and allow to sit until the gelatin swells in the liquid for a few minutes.
• Place the remaining 1 3/4 cups in a medium saucepan over medium heat.
• Bring to a boil and remove from the heat right away.
• Add the swelled gelatin immediately and mix until the gelatin is completely dissolved.
• Place the mixture among the serving molds or gelatin containers you are using, and allow to cool to room temperature first.
• Refrigerate for 3-4 hours.
• Ready.

BERRY GELATIN MOLD

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.

BLUEBERRY GELATIN MOLD

Steps:

• In a medium bowl, stir 2 cups boiling water into the raspberry gelatin until dissolved. Mix in blueberries and pineapple and pour into a 2 quart mold. Let set in refrigerator until firm (about 2 hours).
• In a small bowl, mix together the cream cheese, sour cream, sugar and vanilla until well blended. Spread over the set gelatin and sprinkle with chopped pecans, if desired. Refrigerate until serving.

FESTIVE FRUIT GELATIN MOLD

Steps:

• Prepare the gelatin mix according to the package instructions, using the seltzer in place of the cold water. Allow to cool for 30 minutes.
• Meanwhile, place a mandarin followed by a blackberry in the grooves of a 2.1-quart fluted bundt pan. Repeat to form a circle. Pour in just enough of the gelatin to cover the fruit (about 1 1/2 cups). Chill until set, about 1 1/2 hours, leaving the remainder of the gelatin mix on the counter.
• Sprinkle the blueberries in an even layer over the firm gelatin. Cover with the remaining mandarin oranges. Top with the remaining blackberries. Pour the remaining gelatin mixture over the fruit. Chill until firm, at least 8 hours and up to overnight.
• When ready to serve, place the gelatin mold in a bowl of warm water for 2 minutes to loosen. Invert onto a circular serving platter. Fill the center of the mold with fresh berries to serve.

BERRY GELATIN MOLD

Steps:

• In a large bowl, dissolve gelatin in the boiling cranberry juice. Let stand 10 minutes.
• Stir in club soda and lemon juice.
• Refrigerate for 45 minutes until partially set.
• Fold in berries to gelatin mixture.
• Pour into a 6-cup ring mold that has been coated with non-stick spray.
• Refrigerate for 4 hours or until completely set.
• Unmold onto a pretty plate or platter (you can even line it with lettuce leaves if you want to decorate it a bit - remember the 70's?).
• Fill center of the ring mold with extra fresh berries if desired.

BLUEBERRY GELATIN SALAD

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.

BLUEBERRY LIME MOLD

Steps:

• In a medium bowl, combine the gelatin, sugar, lime juice and boiling water, stirring until the gelatin and sugar are dissolved.
• Chill for about 1 hour or until slightly thickened.
• Beat the gelatin until light-colored and doubled in volume.
• Beat in the whipped topping, then gently fold in the blueberries.
• Pour into a 4-to 5-cup gelatin mold.
• Cover and chill for 3 to 4 hours, or until firm.
• Dip the mold briefly into warm water, then unmold onto a large serving platter.

LOWBUSH BLUEBERRY GELLIES

Steps:

• Lightly oil six 4-ounce round or oval molds. Bring sugar, mint, and 2 cups water to a boil in a small saucepan, stirring until sugar has dissolved. Reduce to a simmer, and cook 5 minutes. Pour mint syrup through a fine sieve into a medium heatproof bowl; discard solids.
• Put 1/4 cup cold water into a medium bowl; sprinkle with gelatin. Let stand until evenly moistened, about 1 minute. Add mint syrup, whisking until gelatin has dissolved. Gently stir in berries.
• Put a small mint leaf or sprig into each mold. Using a ladle, evenly divide berries and gelatin mixture among molds. Carefully transfer to a tray or rimmed baking sheet; refrigerate until set, 1 1/2 to 2 hours. Gellies can be refrigerated, covered with plastic wrap, up to 1 day.
• Dip bottom of each mold in a shallow dish filled with hot water for about 10 seconds; unmold onto a serving plate, tapping to release. (You can use the tip of a sharp knife to break the seal or return mold to hot water if needed.) Serve immediately with whipped cream if desired. Garnish with berries.