Lime Sherbet Molded Salad Recipes

Steps:

• In a large bowl, dissolve gelatin in boiling water. Beat in sherbet until melted. Add whipped topping; beat well. , Pour into an 8-cup ring mold coated with cooking spray. Refrigerate for 4 hours or until set. Unmold onto a serving platter.

Steps:

• In a bowl, dissolve gelatin and salt if desired in boiling water. Add the cold water and vinegar. Chill until partially set. Fold in remaining ingredients. Pour into a 4-cup mold that has been lightly coated with cooking spray. Chill until firm. Unmold onto a serving platter.

Steps:

• Dissolve gelatin mix in boiling water. Stir in salt. Stir in cold water. Chill until slightly thickened.
• Fold cabbage, carrots, and nuts into thickened gelatin. Pour mixture into an 8 inch mold that has been sprayed with a non-stick spray. Chill until firm.
• Set mold in a sink of hot water for a few seconds when ready to unmold. Place serving plate on top of mold, and turn over. Lift off mold.

Steps:

• In a large bowl, pour 1 cup boiling water over the gelatin mix. Stir until dissolved, then stir in 1/2 cup pineapple juice. Refrigerate until thickened but not set, about 1 hour.
• Meanwhile, place crushed pineapple and remaining juice in a small saucepan. Bring to a boil, reduce heat, and simmer for about 5 minutes. Remove from heat, and cool to room temperature.
• In a large bowl, blend softened cream cheese and lime gelatin until smooth. Mix in the cooled pineapple. In a medium bowl, whip cream until soft peaks form. Fold into gelatin mixture. Fold in chopped nuts. Pour into a pretty crystal bowl, and refrigerate for at least 4 hours, or until set.

Steps:

• In a large bowl. dissolve gelatin in boiling water. Stir in the sherbet until syrupy.
• Refrigerate until mixture is syrupy.
• Spoon whipped topping into large mixing bowl. Gradually beat in the gelatin mixture until well blended.
• Coat a 12 cup gelatin mold with cooking spray. Pour Gelatin into mold. Refrigerate until set about 6-8 hours.
• Unmold and fill center with washed and patted dry strawberries.

Steps:

• For the lime sherbet, in a saucepan, whisk together the milk and sugar over a medium flame, until the sugar is dissolved.
• Remove the mixture from heat and cool over an ice bath. Stir in the lime juice, and then process in an ice cream machine according to the manufacturer's instructions.
• For the dressing, combine the mango puree, asafetida, salt, and sugar in a bowl and whisk together until mixed. While whisking slowly drizzle in the oil, and continuing to whisk until an emulsification is reached.
• For the salad, slice the mango thinly or use a peeler and peel the flesh into long strips.
• Toss the mango strips, mache, pistachios, and crystallized ginger with the dressing, and then arrange in a small mound on the plate. On top, set a scoop of the lime sherbet.
• Begin by gently peeling the skin from two lobes of ginger. Using a knife or peeler tends to remove too much flesh; a less wasteful method is to use the edge of a spoon.
• Slice both lobes lengthwise into thin pieces, using a mandoline or knife.
• Add 2 cups water and 2 cups of the sugar to a medium saucepan, and bring to a boil over high heat. Reduce the heat, add the ginger, and simmer for 20 to 30 minutes, or until they are soft.
• Remove the ginger pieces using a strainer and cool briefly.
• Spread the remaining 4 cups of sugar on a baking sheet and dredge the ginger pieces in the sugar until both sides are entirely covered.
• Transfer the ginger to another baking sheet and air dry for several hours, until crisp. Cut into short, 2-inch sticks. Place in an airtight container. They will last for more than 3 months.

Steps:

• In a large bowl, dissolve gelatin and sugar in boiling water. Add lemon juice and zest. Whisk in milk. Pour into an ungreased 9-in. square pan. Cover and freeze for 2 hours., Transfer to a large bowl; beat for 2 minutes. Return to pan. Cover and freeze for 1 hour; stir. , Freeze 1 hour longer or until firm. Let stand for 10 minutes before serving.

Steps:

• In a large bowl, dissolve gelatin in boiling water. Beat in sherbet until melted. Add whipped topping; beat well. Pour into an 8-cup ring mold coated with cooking spray. Refrigerate for 4 hours or until set. Release from mold onto a serving platter.

Steps:

• In a large saucepan, combine milk and sugar. Cook and stir over medium heat until sugar is dissolved and mixture reaches 175°. Refrigerate until chilled. , Stir in the lime juice, zest and food coloring if desired. Freeze in an ice cream freezer according to manufacturer's directions. , Transfer sherbet to a 2-1/2-qt. freezer container. Allow to soften slightly; fold in whipped topping. Freeze for at least 4 hours before serving.

Steps:

• Whisk the gelatin into the boiling water until dissolved. Allow to cool for 10 minutes, then stir in the orange sherbet until completely melted. Once the gelatin begins to thicken, stir in the drained mandarin oranges. Pour into a gelatin mold, and refrigerate until set, about 6 hours.