Raspberry Cantaloupe Jell O Smiles Recipes

RASPBERRY-CANTALOUPE JELL-O SMILES

Steps:

• Cut melon lengthwise in half; remove and discard seeds. Scoop out melon halves, leaving 1-inch-thick shells. Chop removed melon; drain well. Cut thin slice off bottom of each melon shell to allow it to stand upright.
• Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in cold water.
• Spoon half each of the chopped melon and raspberries into each melon shell; fill with gelatin. Pour any remaining gelatin into small bowl to enjoy later. Refrigerate 4 hours or until firm. Cut into wedges to serve.

RASPBERRY GELATIN JEWELS

Steps:

• In a large bowl, dissolve gelatin in boiling water. Stir in fruit. Pour into a greased 11x7-in. dish. Refrigerate for 4 hours or until firm. Cut into squares.

RASPBERRY PARTY SHOTS

Steps:

• Stir the gelatin into the boiling water until dissolved. Pour in the ice water and vodka; mix well. Pour into shot glasses or devices specifically made for 'Party Shots.' Chill in the refrigerator for 1 to 2 hours, until set.

CANTALOUPE AND HONEYDEW GELATIN

Steps:

• With a melon baller, scoop out melon (to yield about 8 cups). Spoon melon into a 9-by-5-inch loaf pan; set aside.
• In a small bowl, sprinkle gelatin over 1 cup cold water; stir to combine. Let stand until softened, about 5 minutes.
• Meanwhile, in a small saucepan, heat 1/4 cup water and sugar over medium, stirring, until sugar has dissolved.
• Remove pan from heat; stir in honey and softened gelatin until dissolved. Stir in 1 1/4 cups cold water. Pour mixture over melon in pan; place plastic wrap directly on surface and top with another loaf pan (to keep melon submerged).
• Refrigerate until gelatin is set, about 3 hours. To unmold, run a knife around edges; dip pan in hot water for 5 seconds, and invert onto a platter. Cut into slices, and serve.

CREAMY RASPBERRY JELL-O DESSERT

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in milk.
• Pour into 9-inch round pan sprayed with cooking spray.
• Refrigerate 4 hours or until firm. Unmold onto plate before serving. Top with raspberries.

CLASSIC RASPBERRY JELLO SALAD

Steps:

• Bring the water to a boil.
• Remove from heat and dissolve raspberry jello mix.
• Mix together with pineapple, raspberries and mashed bananas
• Pour into a 9x13 glass dish.
• Cover with plastic wrap and refrigerate for four hours.
• Cut and serve with whipped topping.

STUFFED CANTALOUPE

Steps:

• Cut about 1 inch off top of cantalopes. Scoop out seeds, discard. Using a soup sized spoon, remove a good 1/2 inch of flesh and set aside. Try to make as even as you can inside but don't worry yourself over it! The scooped out flesh can now be diced and used with the rest of the fruit.
• Make jello according to package directions using 13/4 cup hot water.
• Refrigerate until soft set about 11/2 hours.
• Add fruit,stirring well.
• Fill cantalope and place in a bowl so it sits upright. Return to refrigerator and chill until firmly set.
• TO SERVE:.
• Slice into 1/2 inch rings and halve the rings.
• Arrange on platter with other fruit choices to make an attractive platter.
• Example: if using strawberry gelatin, garnish with various fresh berries; if using lemon,lime,or orange, garnish with sliced oranges.
• Read box instructions for what fruit NOT to use.
• **Can use diabetic.

RASPBERRY SLICE

Steps:

• turn oven to 180 degrees.
• grease a 28cm x 18cm tin.
• cream butter and sugar until light and fluffy.
• add egg yolks.
• beat well.
• sift in both flours.
• mix it all to a soft dough.
• press it evenly in tin.
• spread jam over.
• Topping:.
• beat egg whites until stiff.
• gradually beat in the sugar.
• beat well.
• add coconut.
• stir it in.
• spread evenly over jam.
• bake 35-40 minutes.
• slice when cold.