Low Fat Creamy Strawberry Mold Recipes

LOW-FAT CREAMY STRAWBERRY MOLD

Steps:

• Stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Stir in cold water. Refrigerate about 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites). Gently stir in 2 cups of the whipped topping with wire whisk until well blended. Refrigerate 15 min. or until thickened (spoon drawn through leaves definite impression).
• Stir in strawberries. Pour into 6-cup mold.
• Refrigerate 4 hours or until firm. Unmold. Top with remaining whipped topping. Store any leftover gelatin in refrigerator.

CREAMY STRAWBERRY JELLO MOLD

Steps:

• In a large bowl, completely dissolve the gelatin in the boiling water. Whisk in the cold water. Place in the refrigerator for about 15-20 minutes to cool to the touch.
• In a medium bowl, whisk together the cranberry sauce and sour cream until thoroughly combined.
• Thoroughly combine the sour cream mixture with the cooled gelatin.
• Transfer to a nonstick Jello mold lightly coated with cooking spray; place in the refrigerator to set, about 5-6 hours.
• Loosen Jello and invert onto a serving plate. Slice and enjoy with some whipped cream!

STRAWBERRY MOLD

Steps:

• Dissolve the gelatin the boiling water.
• Add the remaining ingredients except the sour cream.
• Pour half of the mixture in a salad mold; let chill until firm.
• Cover with a layer of sour cream, then top with the remaining half of the mixture. Refrigerate until firm.
• Garnish with fresh strawberry and pineapple.

EASY PEASY LOW-FAT CREAMY FRUIT SMOOTHIE

Steps:

• Place all ingredients in blender; cover.
• Blend until smooth.
• Pour into tall glasses and serve!

SKINNY CREAMY STRAWBERRY POPS

Steps:

• Combine strawberries, cottage cheese, Neufchatel cheese, stevia, and vanilla in the bowl of a food processor; process until smooth.
• Pour into 4 ice pop molds and freeze until solid, at least 4 hours or overnight.

LOW-FAT STRAWBERRY CREAM DESSERT

Steps:

• In a large bowl, beat cream cheese until smooth. Beat in whipped topping on low speed until smooth; set aside. In another large bowl, combine milk and pudding mixes. Beat on low speed for 2 minutes. Let stand for 5 minutes. Stir in cream cheese mixture until smooth. Set aside 1 cup of strawberries. Fold remaining strawberries into pudding mixture. Transfer to a serving bowl or individual dessert dishes. Cover and refrigerate for at least 2 hours. Arrange remaining strawberries on top.,

CREAMY STRAWBERRY GELATIN MINI MOLDS

Steps:

• Spray multi bundt muffin pan with cooking spray. Pour boiling water on gelatin in medium bowl; stir until gelatin is dissolved. Stir in cold water.
• Beat cream cheese into gelatin mixture, using wire whisk, until smooth. (Or place gelatin mixture and cream cheese in blender; cover and blend on medium speed until smooth.) Pour mixture into muffin pan cups. Cover and refrigerate about 1 hour or until firm.
• Unmold gelatin onto tray. Lift each mold with spatula onto plates. Note: The bundt muffin pan used in this recipe, as well as other houseware items, is available in the Betty Crocker® Catalog. Click the link "Catalog Shopping" on the top of this page to shop Betty Crocker online, then search for: mini bundt.

PHILADELPHIA® SPARKLING STRAWBERRY MOLD

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.