Tropical Rainbow Dessert Recipes

Steps:

• In a small bowl, dissolve one package of strawberry gelatin in 3/4 cup boiling water. Stir in 3/4 cup cold water. Divide among 12 dessert dishes and refrigerate until set, or pour into a 3-qt. gelatin mold coated with cooking spray and refrigerate until set but not firm, 20-25 minutes., In a small bowl, dissolve remaining package of strawberry gelatin in 1/2 cup boiling water. Add 1/2 cup cold water and scant 1/2 cup cream of coconut; stir. Spoon over the first layer. Chill until set but not firm, 20-25 minutes., Repeat six times, alternating plain gelatin layers with creamy gelatin layers. Chill each layer until set but not firm before spooning next layer on top. Refrigerate for 4 hours or overnight. Unmold onto a serving platter.

Steps:

• In a large bowl, using a hand mixer, whip heavy cream until soft peaks form.
• Whisk in condensed milk. Evenly divide the cream base into 3 separate bowls.
• In a saucepan set over medium heat, add raspberries and water. Cook until berries have burst, about 3-5 minutes. Remove the pan from the heat and cool for 5 minutes.
• Place a mesh sieve over one the bowls of cream. Add the raspberries and using a spatula to press on the mixture so that the seeds are caught in the strainer.
• Using a blender, puree mango until smooth. Add mango puree to the second bowl of cream.
• Add pineapple to the third bowl of cream.
• Mix each flavor until uniform in color.
• Alternating each flavor, layer the 3 flavors into a freezer-safe loaf pan. Once all flavors are added, use a butter knife to gently swirl the sherbet. Be careful not to over stir, making more than 5 passes with your knife.
• Freeze until solid, about 3-4 hours.
• Enjoy!

Steps:

• In a small bowl, combine yogurt and orange juice concentrate. Place fruit in individual dessert bowls. Drizzle each serving with yogurt. Sprinkle with coconut.