Raspberry Pink Velvet Gelatin Yogurt Mousse Recipes

Steps:

• In a medium bowl, dissolve gelatin in boiling water. Stirring until gelatin is completely dissolved.
• Whisk in yogurt or sour cream.
• Spoon into 4 sherbet glasses or pour into a gelatin mold. Chill until set, about 1-2 hours.
• When ready to serve, top with raspberries and a dollop of yogurt.

Steps:

• In a medium bowl, dissolve gelatin in boiling water. Stirring until gelatin is completely dissolved.
• Whisk in yogurt.
• Spoon into 4 sherbet glasses or pour into a gelatin mold. Chill until set, about 1-2 hours.
• When ready to serve, top with orange segments and a dollop of yogurt.

Steps:

• Place the raspberries in a food processor; cover and puree. Strain and discard seeds. Transfer puree to a large bowl. Stir in sugar and lemon juice; set aside. , In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir over low heat until gelatin is completely dissolved. Stir into raspberry mixture. Refrigerate until slightly thickened, about 1 hour. , Transfer gelatin mixture to a large bowl. Beat on high speed until foamy. Gradually add cream; beat until thickened, about 2 minutes. Spoon into dessert dishes. Cover and refrigerate until set, 1-2 hours.

Steps:

• Mix the yogurt and sugar in a medium sized bowl,.
• In a different bowl, pour whipping cream in and whisk until it whips up. Make sure it has the same texture as the yogurt.
• In a small bowl, put in hot water and gelatin and mix to dissolve, stir as you pour the gelatin in tso it doesn't clump up.
• Put the hot water and gelatin from step three in the yogurt and stir fast to keep it from clumping up.
• Add the whipped cream from step 2 into the bowl from step 4 and mix. After mixing, pour into 4 glass cups and chill for about an hour.

Steps:

• Boil 1 3/4 cup of water.
• Put gelatin powder in bowl and add boiling water, cold water, and rasberry concentrate to it.
• Let it chill in the frig for about 30 minutes.
• In a larger bowl, combine that mixture with the whipped cream.
• Beat them on medium speed for about 10 minutes with an electric mixer.
• Chill for another 30 minutes.

Steps:

• Preheat oven to 350 degrees.
• Spray muffin tins with non-stick cooking spray, or line with cupcake liners.
• Mix dry ingredients together in a bowl.
• In a separate bowl, mix together oil, yogurt, and egg, until combined.
• Slowly add wet ingredients to dry ingredients and mix until blended. Do not over mix or your muffins will not be very fluffy.
• Fold in raspberries
• Scoop into muffin tins, dividing batter evenly in muffin tin. About 1/4-1/3 cup of batter
• Bake for about 20 minutes, or until the tops of the muffins begin to golden.