STRAWBERRY GELATIN DESSERT
"I love desserts and strawberries, so I try to combine the two whenever possible," says Virginia Myers of Altamont, Illinois. "This light fluffy gelatin treat goes over well whenever I serve it."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine cracker crumbs, sugar and butter. Press into a greased 9-in. square baking dish. Bake at 350° for 10 minutes or until golden brown. Cool on a wire rack., Combine strawberries and sugar in a small bowl; let stand for 20 minutes. In another bowl, dissolve gelatin in water. Drain berries, reserving the juice; add enough water to juice to measure 1 cup. Stir berries and juice mixture into gelatin. Refrigerate until partially set., Meanwhile, combine marshmallows and milk in a saucepan. Cook and stir over low heat until blended and smooth. Cool to room temperature, about 15 minutes. Fold in whipped topping, then gelatin mixture. Pour into prepared crust. Refrigerate for 4 hours or until firm.
Nutrition Facts : Calories 243 calories, Fat 7g fat (5g saturated fat), Cholesterol 7mg cholesterol, Sodium 150mg sodium, Carbohydrate 41g carbohydrate, Fiber 1g fiber), Protein 2g protein.
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.
BRITISH STRAWBERRY JELLY (JELL-O)
Steps:
- Gather the ingredients.
- Place the sugar and 2 cups of water in a large saucepan and bring to a boil. Boil vigorously for 5 minutes.
- Remove the pan from the heat and let the mixture cool off.
- Set aside 4 or 5 of the fresh whole strawberries and hull the remaining fruit by removing the entire stems of the berries.
- Purée the hulled strawberries with an immersion blender, high-speed blender, or food processor until you've achieved a smooth texture.
- Transfer the purée to a large bowl and pour over the cooled sugar-water syrup.
- Cover with a clean cloth and let infuse for a minimum of 30 minutes, or up to 2 hours, if you have the time.
- Once infused, pass the strawberry mixture through a fine sieve to remove any of the strawberry pulp or seeds. Set aside.
- Make sure the remaining water is cold and pour it into a small dish. Sprinkle the powdered gelatin over and let sit for 5 minutes.
- Measure 1 cup of the strained strawberry-sugar syrup mixture and heat it up in a small saucepan.
- Stir in the gelatin-water mixture and simmer very gently, avoiding a boil, until the gelatin has completely dissolved.
- Stir this mixture into the remaining strawberry-sugar syrup.
- Transfer the strawberry mixture to a 3-cup/900-ml gelatin mold or into individual smaller molds if you'd like.
- Place the mold in the refrigerator and let set. This will take a couple of hours but it is best to leave it overnight. The jelly is ready when it wobbles slightly-the fun part of the dessert.
- To unmold, carefully dip the mold in warm water for 15 to 20 seconds and remove. With wet fingertips gently pull the jelly from the sides of the mold. Place a plate on top of the mold and turn the plate and mold upside down so the jelly falls on the center of the plate. Decorate with the strawberries you saved and enjoy!
Nutrition Facts : Calories 157 kcal, Carbohydrate 39 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, Sodium 7 mg, Sugar 37 g, Fat 0 g, ServingSize 6 servings, UnsaturatedFat 0 g
LIGHT STRAWBERRY GELATIN PIE
There's plenty of sweet berry flavor in this refreshing dessert. Made with sugar-free gelatin and a graham cracker crust, the summery pie is easy to fix and attractive enough to serve to guests. I sometimes substitute fresh peaches and peach gelatin. -D. Smith, Feasterville-Trevose, Pennsylvania.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Set aside four whole berries for garnish. Slice remaining strawberries and set aside. In a large saucepan, combine cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in gelatin and sugar until dissolved. Stir in sliced strawberries. Pour into the crust. Cover and refrigerate for 2 hours or until firm., Cut reserved strawberries in half. Garnish each serving with whipped topping and a berry half.
Nutrition Facts : Calories 197 calories, Fat 5g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 125mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
STRAWBERRY GELATINS
These homemade strawberry gelatins will put you off the box version for good.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 4h30m
Number Of Ingredients 4
Steps:
- Hull and quarter 1 pound of the strawberries; combine in a medium bowl with sugar and lemon juice. Set aside, stirring occasionally, about 10 minutes. Place 1 cup cold water in a small saucepan; sprinkle gelatin over water. Let stand at least 5 minutes to soften.
- Working in batches, puree strawberry mixture in a blender. Strain through a fine-mesh sieve into a large measuring cup after each batch (discard solids). Add enough water to strained juice to measure a total of 3 cups liquid. Set aside.
- Heat softened gelatin over medium-high, just until it begins to bubble around the edges and gelatin has dissolved (do not boil), 2 to 3 minutes; stir into strawberry juice. Divide mixture among four serving glasses. Chill until firm, 3 to 4 hours.
- To serve, hull and dice remaining 1/2 pound strawberries; spoon on top of chilled gelatins.
Nutrition Facts : Calories 238 g, Fat 1 g, Fiber 3 g, Protein 4 g
STRAWBERRY GELATIN
Make and share this Strawberry Gelatin recipe from Food.com.
Provided by Maty Piero
Categories Gelatin
Time 15m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Dissolve the gelatin in the boiling water and let cool until warm.
- Blend the dissolved gelatin with the sweetened condensed milk and the strawberries in the blender.
- You can reserve some strawberies for decoration.
- Pour into a mold and put in the refrigerator until set.
Nutrition Facts : Calories 298.2, Fat 7.9, SaturatedFat 4.9, Cholesterol 30.3, Sodium 116, Carbohydrate 51.4, Fiber 0.8, Sugar 50.2, Protein 7.3
STRAWBERRY CAKE WITH JELL-O®
This strawberry cake with Jell-O® recipe has been in my family for 40+ years... don't take any shortcuts and it's sure to be the most delicious, rich cake you will ever make!
Provided by deanna
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h10m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch cake pans.
- Combine cake mix, gelatin mix, oil, eggs, strawberries, and flour in a large mixing bowl. Pour equal amounts into the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes. Remove from the oven and allow to cool completely, about 30 minutes.
- While cakes are cooling, mix powdered sugar, butter, and vanilla extract together in a bowl by hand. Chill for about 20 minutes.
- Whip chilled frosting until fluffy. Sandwich cake layers together with some frosting. Spread remaining frosting over the top and sides.
Nutrition Facts : Calories 497.9 calories, Carbohydrate 55.1 g, Cholesterol 77.2 mg, Fat 29.6 g, Fiber 0.6 g, Protein 4.7 g, SaturatedFat 7.6 g, Sodium 292.1 mg, Sugar 44.6 g
CINDI'S STRAWBERRY GELATIN MOLD
A 3 ingredient gelatin mold, that tastes just as good as it looks! Ingredients are...boxed strawberry gelatin, boiling water, and frozen, sweetened strawberries. The strawberries I pick myself, and sweetened with granulated sugar before I freeze them, and use later through out the year. This salad is one of the best tasting strawberry gelatin molds I've ever made.
Provided by Cindi M Bauer
Categories Gelatin
Time 10m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- In a large (heat proof) bowl, add the boxes of strawberry jell-o gelatin.
- Pour in the boiling water, and stir until the jell-o has dissolved.
- Add the partially thawed, sweetened strawberries, and stir for a few minutes. Since I use partially frozened sweetened strawberries in this recipe, I do not add any cold water.
- Using a non-stick cooking spray, spray the inside of one large (6 cup) Tupperware Gelatin Mold (the kind that has an insert in the middle which is removable. Use a plastic sandwich bag to thoroughly coat the gelatin mold.
- Pour jell-o mixture into the Tupperware Gelatin Mold, or add to one large bowl, or a pan. (I've found that after I poured the jell-o mixture in the 6-cup gelatin mold, I have some gelatin leftover. I then pour the remaining jell-o mixture into a custard cup).
- Chill gelatin mold (uncovered) in the refrigerator until it has set up. Then cover the gelatin with the Tupperware lid, until it's ready to serve.
- Note: When making this salad/dessert, I use strawberries that I pick myself, and sweetened myself (with sugar) and had frozen. I never use store bought frozen, sweetened strawberries. (The 30 ounces of partially thawed berries should equal 3 cups total).
- Also, I usually make this salad/dessert one day prior to serving, so it sets up nicely overnight in the fridge. When ready to serve, I loosen the inside and outerside edges of the Tupperware mold with finger dipped in warm water. I then place a plate over the Tupperware mold, and turn it over, so the gelatin mold will release from the Tupperware mold, and onto the plate. Remove the center insert, and either fill it with fresh fruit or thawed Cool Whip, and serve.
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