SPARKLING FRUIT SALAD
Pineapple chunks, mandarin oranges, strawberries and grapes are treated to a dressing of wine and sparkling club soda in this delightful salad. Serve in dessert dishes or set the whole bowl on the table for a fetching presentation. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large serving bowl, combine the pineapple, oranges, strawberries and grapes. Combine wine or grape juice and club soda; pour over fruit. Cover and refrigerate for at least 2 hours, stirring occasionally. Serve with a slotted spoon.
Nutrition Facts : Calories 87 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.
CREAMY FRUIT MOLD
Because it can be made ahead, a gelatin salad like this one, brimming with fruit and nuts, is so convenient. This salad (another old standby from the cooking show I watched years ago) comes out of the mold easily and looks very attractive when served. -Shirley Leister, West Chester, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a bowl, beat cream cheese and gelatin. Add water, stir until gelatin is dissolved. Refrigerate until thickened, about 1 hour, stirring frequently. Add mayonnaise; whisk until smooth. Stir in fruit and pecans. Pour into a 1-qt. mold that has been coated with cooking spray. Chill until firm. Unmold onto a serving platter.
Nutrition Facts : Calories 289 calories, Fat 19g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 129mg sodium, Carbohydrate 28g carbohydrate (26g sugars, Fiber 2g fiber), Protein 4g protein.
MIMOSA MOLD
This came from the files of Judy Bales, my late daughter-in-law. She loved keeping dessert recipes most of all and loved trying out new ones, especially to take to her school and share with the other teachers. Photo: www.fitness.com
Provided by Ellen Bales @Starwriter
Categories Fruit Desserts
Number Of Ingredients 5
Steps:
- In a large bowl stir boiling water into gelatin for at least 2 minutes until completely dissolved. Stir in cold seltzer. Refrigerate 1-1/2 hours or until thickened (spoon drawn through leaves a definite impression).
- Stir in oranges and strawberries. Spoon into a 6-cup mold.
- Refrigerate 4 hours or until firm. Unmold on lettuce-lined platter. Store leftover gelatin mold in refrigerator.
- NOTE: To unmold, dip mold in warm water for about 15 seconds. Gently pull gelatin from around edges with moist fingers. Shake gently to loosen. Place moistened serving plate on top of mold. Invert mold and plate; holding mold and plate together, shake slightly to loosen. Gently remove mold and center gelatin on plate.
- NOTE: 5-1/2 hours is total time in refrigerator.
PHILADELPHIA® SPARKLING STRAWBERRY MOLD
Ginger ale and cream cheese add sparkle and richness to this strawberry gelatin dessert. Laced with strawberries, it's ideal for Valentine's Day.
Provided by My Food and Family
Categories Home
Time 4h20m
Yield Makes 8 servings, about 1/2 cup each.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 30 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
SPARKLING FRUIT MOLD
This sparkling fruity JELL-O dessert is perfect for a party. Its bright color and flavors are sure to liven up any occasion.
Provided by My Food and Family
Categories Home
Time 5h
Yield Makes 12 (1/2-cup) servings.
Number Of Ingredients 6
Steps:
- Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Refrigerate 15 minutes. Gently stir in ginger ale. Refrigerate about 30 minutes or until slightly thickened (consistency of unbeaten egg whites). Gently stir for 15 seconds. Stir in grapes and oranges.
- Pour into 6-cup mold sprayed with cooking spray. Cover.
- Refrigerate 4 hours or until firm. Unmold. Store leftover gelatin in refrigerator.
Nutrition Facts : Calories 15, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
PROSECCO AND SUMMER FRUIT TERRINE
Steps:
- Arrange fruit in a 1 1/2-quart glass, ceramic, or nonstick terrine or loaf pan.
- Sprinkle gelatin over 1/4 cup Prosecco in a small bowl and let stand 1 minute to soften. Bring 1 cup Prosecco to a boil with sugar, stirring until sugar is dissolved. Remove from heat and add gelatin mixture, stirring until dissolved. Stir in remaining 3/4 cup Prosecco and lemon juice, then transfer to a metal bowl set in a larger bowl of ice and cold water. Cool mixture, stirring occasionally, just to room temperature.
- Slowly pour mixture over fruit, then chill, covered, until firm, at least 6 hours.
- To unmold, dip pan in a larger pan of hot water 3 to 5 seconds to loosen. Invert a serving plate over terrine and invert terrine onto plate.
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