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.
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.
STRAWBERRY JELLO MOLD -
This is a good layered strawberry-cream cheese gelatin mold combine with pineapple, which not only looks nice but it tastes delicious...!!!
Provided by pink cook
Categories Gelatin
Time 1h10m
Yield 1 mold, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Add boiling water to jello. Add frozen strawberries and stir until separated. Add crushed pineapple with juice. Pour half of mixture into glass bowl lightly sprayed with cooking oil and refrigerate to set. When firm, spread whipped cream cheese on top of the chilled strawberry jello and pineapple mixture. Add the rest of the jello mixture to top the cream cheese layer. Refrigerate until well firm and serve.
Nutrition Facts : Calories 538, Fat 27.6, SaturatedFat 15.4, Cholesterol 88, Sodium 459.9, Carbohydrate 68.5, Fiber 3.2, Sugar 59.5, Protein 9
STRAWBERRY MOUSSE DESSERT
This delightful combination of fresh strawberries, JELL-O and COOL WHIP is sure to become a new family favorite.
Provided by My Food and Family
Categories Recipes
Time 4h45m
Yield Makes 12 servings, 1/2 cup each.
Number Of Ingredients 5
Steps:
- Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Place strawberries in 6-cup mold; cover with 2 cups gelatin. Refrigerate 30 min. or until gelatin is set but not firm.
- Meanwhile, refrigerate remaining gelatin 30 min. or until slightly thickened. Whisk in 2 cups COOL WHIP until well blended. Spoon over gelatin layer in mold.
- Refrigerate 4 hours or until firm. Unmold. Serve topped with remaining COOL WHIP.
Nutrition Facts : Calories 110, Fat 3.5 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 65 mg, Carbohydrate 19 g, Fiber 0 g, Sugar 17 g, Protein 1 g
EASY STRAWBERRY JELLO SALAD WITH COOL WHIP
Steps:
- Boil one cup water on stove top, and mix into bowl with jello powder in mixing bowl. Add in one cup cold water and stir. Chill jello, preferably in a shallow pan, for about 45 minutes or until it is completely cool, just starting to set. Pour the jello into a large mixing bowl. Mix the jello up vigorously, for about one minute. Using an electric mixer is great for this step. But watch out it splashes. This breaks up any jello bits that have started to set, and adds air to the mix. Then fold in the Cool Whip and then strawberries. Mix completely, but be gentle and don't deflate the mix by stirring too aggressively. If you want to add in mini marshmallows, do it now. Add them in about 1/2 cup at a time to make sure you don't overdo it. Transfer to a 9×13 pan for serving, or into individual dishes if you prefer. You can top with whipped cream and sliced strawberries if you prefer. If you want to dress up this dish, spread a spoonful of strawberry jam in the bottom of a glass dessert dish or shallow glass. Then add the salad mix. After the dish has chilled, dollop with some fresh whipped cream and a slice of strawberry.
Nutrition Facts : Calories 90 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 5 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 19 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
STRAWBERRY MOLD
Very easy & very good. A nice cool fruit salad that is very satisfying, especially during those hot summer days.
Provided by Tearanii
Categories Low Protein
Time 2h5m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Dissolve the gelatin the boiling water.
- Add the remaining ingredients except the sour cream.
- Pour half of the mixture in a salad mold; let chill until firm.
- Cover with a layer of sour cream, then top with the remaining half of the mixture. Refrigerate until firm.
- Garnish with fresh strawberry and pineapple.
MOLDED STRAWBERRY SALAD
This refreshing salad has two layers - a pretty pink bottom that includes sour cream, and a ruby red top with strawberries and pineapple. For years, Mom has included this salad in meals she prepares for our family. -Gloria Grant, Sterling, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, dissolve gelatin in water. Add strawberries and pineapple. Strain, reserving liquid and fruit. Set aside 1 cup of the liquid at room temperature. , Pour fruit and remaining liquid into a 5-cup ring mold or 9-in. square pan that has been coated with cooking spray. Cover and refrigerate until set, about 1 hour. , Whisk sour cream and reserved liquid; pour over top of gelatin. Cover and refrigerate until set. , Slice and place on individual plates, or unmold onto a serving platter. Garnish with lettuce and strawberries if desired.
Nutrition Facts : Calories 182 calories, Fat 5g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 64mg sodium, Carbohydrate 31g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.
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