LAYERED STRAWBERRY-LIME GELATIN RING
Provided by Ree Drummond : Food Network
Categories dessert
Time 4h35m
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- In the bowl of an electric mixer fitted with a whisk attachment, combine the sweetened condensed milk and cream cheese and mix on low until smooth, 2 to 3 minutes. Add the sour cream and mix until smooth.
- Put the lime gelatin in a medium heatsafe bowl, pour in 1 cup boiling water and gently stir until completely dissolved. Add the gelatin mixture to the cream cheese mixture and stir until combined. Pour the mixture through a fine-mesh strainer into a mixing bowl to remove any lumps.
- Spray a 10-cup fluted bundt pan with cooking spray. Pour the lime gelatin mixture into the prepared pan. Use a spoon to push the pineapple and cherries into the mixture and distribute them throughout. Refrigerate until set, about 2 hours.
- After about 1 1/2 hours, put 2 cups cold water in a medium heatsafe bowl. Add the strawberry gelatin and let bloom for 5 minutes. Add 2 cups boiling water and stir until completely dissolved. Cool to room temperature, about 30 minutes.
- Dampen a baking sheet with a little water and set aside. Fill a bowl larger than the bundt pan with warm water (make sure it's not too hot). Dip the bundt pan into the water in 5-second intervals (don't hold it in there too long) to loosen the lime gelatin from the pan. This may need to be repeated a few times until you see it start to loosen from the sides and center. Once loosened, place the baking sheet on top of the bundt pan and flip to invert the lime gelatin onto the baking sheet. Lift the bundt pan off the gelatin and rotate it slightly, then place it back over the gelatin so the fluted ridges of the bundt pan and the molded gelatin do NOT line up (the strawberry gelatin layer will fill the spaces).
- Flip the bundt pan and baking sheet back right-side up so the lime gelatin is back in the pan but slightly off center. Pour in the cooled strawberry gelatin mixture; the lime gelatin should float in the strawberry liquid. Using your fingers, realign the lime gelatin with the proper grooves of the pan. Refrigerate until set, about 2 hours.
- Dip the bundt pan into a bowl of warm water (following the method above), being careful not to hold it in there too long. Place a serving dish on top of the bundt pan and flip to invert the gelatin ring onto the dish.
CLASSIC CRANBERRY MOLD
Crammed with cranberries and bursting with flavor, this Christmastime classic has stood the test of time. We've offered up some tips to make sure this recipe stays a favorite for years to come.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 6h50m
Yield 8
Number Of Ingredients 8
Steps:
- Heat water and sugar to boiling in 2-quart saucepan, stirring occasionally; boil 1 minute. Stir in cranberries. Heat to boiling; boil 5 minutes, stirring occasionally. Stir in gelatin until dissolved. Stir in pineapple, celery and walnuts.
- Pour into ungreased 6-cup mold, 8 individual molds or stemmed goblets. Cover and refrigerate at least 6 hours until firm. Unmold onto salad greens. Garnish with celery leaves and additional cranberries, if desired.
Nutrition Facts : Calories 170, Carbohydrate 43 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 60 mg
CREAMY TRIPLE-CITRUS GELATIN DESSERT
Make a creamy gelatin dessert that's a citrus powerhouse in a mold with layers of lime, lemon and orange JELL-O! Watch our video to learn how to make a Creamy Triple-Citrus Gelatin Dessert of your own.
Provided by My Food and Family
Categories Home
Time 6h15m
Yield 12 servings
Number Of Ingredients 5
Steps:
- Add 3/4 cup boiling water to lime gelatin mix in medium bowl; stir 2 min. until completely dissolved. Refrigerate 15 min. or until cooled. Whisk in 1/2 cup sour cream. Pour into 6-cup mold sprayed with cooking spray. Refrigerate 30 min. or until thickened but not set.
- Meanwhile, add 1-1/2 cups boiling water to lemon gelatin mixes; stir 2 min. until completely dissolved. Refrigerate 25 min. or until cooled. Whisk in 1 cup sour cream. Spoon over lime layer in mold. Refrigerate 30 min. or until thickened but not set.
- Add remaining boiling water to orange gelatin mixes; stir 2 min. until completely dissolved. Refrigerate 25 min. Whisk in remaining sour cream. Spoon over lemon layer in mold. Refrigerate 4 hours or until firm.
Nutrition Facts : Calories 230, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
RASPBERRY GELATIN RING
Besides being wonderfully tasty, this refreshing salad is very pretty, too! A light layer of cream cheese and sour cream contrasts with the rich red fruity gelatin. It makes a delightful side dish for a turkey dinner. -Ardis Rollefson Jackson Hole, Wyoming
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a bowl, dissolve gelatin in water. Stir in the raspberries, pineapple and salt. Pour half into an 8-cup ring mold coated with cooking spray; refrigerate for 30 minutes or until firm. Let remaining gelatin mixture stand at room temperature., In a bowl, beat cream cheese and sour cream until smooth. Carefully spread over gelatin in mold; top with remaining gelatin mixture. Refrigerate for 6 hours or until firm.
Nutrition Facts : Calories 173 calories, Fat 8g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 143mg sodium, Carbohydrate 22g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
CHRISTMAS GELATIN RING
This colorful salad with its red and green layers is fun to serve for a festive dinner or brunch. It's been my family's favorite for many years- everyone loves the Jell-O and cream cheese combination. It goes with all kinds of entrees.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a bowl, dissolve cherry gelatin in 1 cup boiling water. Drain pears, reserving 1 cup juice (discard remaining juice or save for another use). Stir pears and reserved juice into cherry gelatin. Pour into a 10-in. fluted tube pan or 3-qt. ring mold coated with cooking spray. Refrigerate until nearly set, about 1-1/4 hours., In a bowl, dissolve the lemon gelatin in 1 cup boiling water; refrigerate until slightly thickened. Beat in the cream cheese until blended. Pour over the cherry layer. , In another bowl, dissolve lime gelatin in remaining boiling water. Drain pineapple well, reserving juice. Add enough water to juice to measure 3/4 cup. Stir pineapple and reserved juice into lime gelatin; spoon over lemon layer. Refrigerate until firm. Unmold onto a serving plate.
Nutrition Facts :
CITRUS ICE RING FOR PUNCH
This is the companion ice ring for Sparkling Party Punch (non-alcoholic), posted here at Recipezaar. I have, on occasion, replaced one lemon with a small orange to give it a very colourful look. Prep time includes overnight freezing, although this will last in the freezer for a few days.
Provided by Lennie
Categories Punch Beverage
Time P1D
Yield 1 ice ring
Number Of Ingredients 4
Steps:
- It is best if the lime is as close in size to the lemons as possible.
- Cut lemons and lime in half lengthwise; with cut side down, cut into 1/4-inch slices.
- You will need a ring mold, preferably the kind with grooves in the bottom-- I use my tupperware jello mold and it's perfect.
- With the rind edge down, stand slices up around circle-- 1 lime, 2 lemon, 1 cherry, 2 lemon, all close together.
- Repeat five more times.
- Pour in enough water to be 1/2-inch deep.
- Freeze.
- When frozen, pour in an inch more water; freeze.
- When frozen, repeat.
- Keep doing this until mold is full.
- The reason you do this in stages is to prevent the fruit from floating.
- To unmold, run cold water over the bottom; it will then slip out.
- Place round side up in punch-- preferably Sparkling Party Punch (non-alcoholic), posted as a separate recipe here at Recipezaar(#24691).
Nutrition Facts : Calories 134.4, Fat 1.2, SaturatedFat 0.1, Sodium 12.3, Carbohydrate 54.3, Fiber 18.1, Sugar 12.8, Protein 4.4
SANGRIA GELATIN RING
This gelatin is enjoyed by everyone because you just can't go wrong with fresh berries. -Nicole Nemeth, Komoka, Ontario
Provided by Taste of Home
Time 15m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a large heatproof bowl, add boiling wine to gelatin; stir 2 minutes to completely dissolve. Stir in chilled club soda. Refrigerate until thickened but not firm, about 45 minutes. Stir in berries and grapes. Pour into a 6-cup ring mold coated with cooking spray. Refrigerate until set, about 4 hours. Unmold onto a serving platter.
Nutrition Facts : Calories 117 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 52mg sodium, Carbohydrate 22g carbohydrate (19g sugars, Fiber 2g fiber), Protein 2g protein.
CITRUS VINAIGRETTE
Tart, tangy and citrusy flavors abound in this quick citrus vinaigrette recipe to whisk together any night of the week you've got the good greens to go with it. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch Side Dishes
Time 5m
Yield 1/2 cup.
Number Of Ingredients 5
Steps:
- Place all ingredients in a jar with a tight-fitting lid; shake well. Chill until serving. Just before serving, shake dressing and drizzle over salad.
Nutrition Facts : Calories 53 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 47mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.
TRIPLE-CITRUS GELATIN DESSERT
Watch this how-to video and discover how to prepare this Triple-Citrus Gelatin Dessert. Made with orange, lime and lemon JELL-O, COOL WHIP and more, this Triple-Citrus Gelatin Dessert is a refreshing Healthy Living treat the entire family will enjoy.
Provided by My Food and Family
Categories Recipes
Time 5h35m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Add 1-1/3 cups boiling water to orange gelatin mix; stir 2 min. until completely dissolved. Pour into 9x5-inch loaf pan sprayed with cooking spray. Refrigerate 20 min. or until gelatin is thickened but not set. Top with clementines. Refrigerate 10 min. Meanwhile, add 1-1/3 cups of the remaining boiling water to lemon gelatin mix; stir 2 min. until completely dissolved. Cool to room temperature.
- Pour lemon gelatin over clementines. Refrigerate 20 min. or until thickened but not set; top with navel oranges. Refrigerate 10 min. Meanwhile, add remaining boiling water to lime gelatin mix; stir 2 min. until completely dissolved. Cool to room temperature.
- Pour lime gelatin over navel oranges. Refrigerate 20 min. Top with grapefruit. Refrigerate 4 hours or until firm. Unmold gelatin onto serving plate. Top with COOL WHIP before serving.
Nutrition Facts : Calories 120, Fat 2 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 0.6422 g, Sugar 0 g, Protein 2 g
CITRUS GELATIN RING
The sassy, citrusy taste is a perfect foil for seafood or chicken salad. Refrigeration time not included in preparation time. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
Provided by Molly53
Categories Citrus
Time 20m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Soften gelatin in cold water for five minutes.
- Boil sugar and water together for three minutes or until clear.
- Pour over softened gelatin and stir until dissolved.
- Cool and add fruit juices and salt; pour into a ring mold.
- Refrigerate until set.
- Serve on a bed of lettuce leaves or mesclun and fill center with mayonnaise or seafood, chicken or meat salad.
Nutrition Facts : Calories 119.6, Fat 0.1, Sodium 28.1, Carbohydrate 29.4, Fiber 0.1, Sugar 28.8, Protein 1.5
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