White Sangria Fruited Splash Gelatin Recipes

Steps:

• In a large heatproof bowl, add boiling wine to gelatin; stir 2 minutes to completely dissolve. Stir in chilled club soda. Refrigerate until thickened but not firm, about 45 minutes. Stir in berries and grapes. Pour into a 6-cup ring mold coated with cooking spray. Refrigerate until set, about 4 hours. Unmold onto a serving platter.

Steps:

• Fill a pitcher with 2 cups of ice. Gently place the blueberries, raspberries, mango, apple and orange into the pitcher. Pour in the white wine, apple juice, ginger ale and apple brandy. Stir to combine and serve immediately.

Steps:

• In a pitcher, mix sugar and brandy until sugar is dissolved. Add remaining ingredients; stir gently to combine. Serve over ice.

Steps:

• Bring wine to boil in small saucepan on medium-high heat. Stir boiling wine into dry gelatin mix in medium bowl at least 2 min. until completely dissolved. Stir in club soda, lime juice and orange juice. Place bowl of gelatin in larger bowl of ice and water. Let stand 10 min. or until slighly thickened (consistency of unbeaten egg whites), stirring occasionally.
• Stir in 1 cup of the grapes and strawberries. Pour into 6-cup mold sprayed with cooking spray.
• Refrigerate 4 hours or until firm. Unmold. Garnish with remaining fruit.

Steps:

• Mix the wine, rum, liqueur and sugar in a pitcher, stirring to dissolve the sugar, then add the nectarines, plums, and lemon.
• Refrigerate at least 1 hour and up to 1 day.
• Add the seltzer just before serving.

Steps:

• Bring wine and zest to boil in saucepan. Add to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in seltzer and lime juice. Place bowl of gelatin in larger bowl of ice and water. Let stand 10 min or until thickened, stirring occasionally.
• Stir in fruit. Pour into 6-cup mold sprayed with cooking spray.
• Refrigerate 4 hours or until firm. Unmold.

Steps:

• Lightly oil 6-cup ring mold. Place raspberry Jell-O in large bowl. Bring wine to simmer in small saucepan. Add wine to Jell-O and stir until Jell-O is dissolved, about 2 minutes. Stir in orange juice and lemon juice. Place bowl in larger bowl filled with ice and water. Cool until Jell-O begins to set slightly, stirring occasionally, about 20 minutes.
• Meanwhile, grate 1 tablespoon peel from oranges. Cut remaining peel and white pith from oranges; discard. Cut between membranes; release segments.
• Add orange segments and peel, 1 cup grapes and 1 cup strawberries to Jell-O; stir to blend well. Pour mixture into mold. Chill at least 6 hours or overnight.
• Run knife around mold sides to loosen Jell-O. Place mold in bowl filled with enough hot water to come halfway up sides of mold for 30 seconds. Place platter atop mold; invert Jell-O onto platter. Garnish with additional fruit.

Steps:

• 1. Bring wine to boil in small saucepan. Stir boiling wine into gelatin in medium bowl 2 minutes or until completely dissolved. Stir in club soda, lime juice, and orange juice. Place bowl of gelatin in larger bowl of ice and water. Let stand about 10 minutes or until thickened, stirring occasionally.2. Stir in 1 cup of the grapes and strawberries. Pour into 6-cup mold which has been lightly sprayed with no stick cooking spray.3. Refrigerate about 4 hours or until firm. Unmold. Garnish with remaining fruit.EXCHANGESPYRAMID SERVINGS1 FruitNUTRITION FACTSCalories 70 Calories from Fat 0Fat 0 g Saturated Fat 0 gCholesterol 0 mgSodium 55 mgCarbohydrate 13 g Dietary Fiber 2 g Sugars 12 gProtein 2 gReprinted with permission of Kraft Foods, Inc.