Clementine Pomegranate Jello Salad Recipes

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CLEMENTINE-POMEGRANATE JELLO SALAD



Clementine-Pomegranate Jello Salad image

A gelatin salad, or Jell-O mold, may seem retro, but when you make one from scratch, substituting fresh juice and fruit in place of artificial flavoring and color, it can be spectacular, making a great showpiece for a dinner party or buffet. This particular combination of tart clementine and sweet pomegranate is quite refreshing for a very light dessert, but it may also be served as a fruit salad.

Provided by David Tanis

Categories     custards and puddings, dessert

Time 4h20m

Yield 8 to 10 servings

Number Of Ingredients 10

About 2 1/2 tablespoons powdered gelatin (3 1/4-ounce packets)
1/2 cup cold water
1 cup boiling water
1/4 cup sugar
1/2 teaspoon salt
3 cups clementine juice, freshly squeezed from about 24 small clementines or tangerines
1/2 cup pomegranate seeds, plus more for garnish
2 cups clementine segments (from about 4 or 5 clementines), plus more for garnish
Mint leaves, for garnish
8 ounces crème fraîche or softly whipped unsweetened cream (optional)

Steps:

  • Put the gelatin in a saucepan and cover with cold water. Leave to soften and swell for about 5 minutes.
  • Add boiling water and stir mixture until smooth and free of lumps. (If necessary, set saucepan over low heat for a few minutes until completely dissolved.) Stir in sugar and salt to dissolve. Whisk gelatin mixture thoroughly into clementine juice.
  • Rinse a 6-cup bowl or mold with cold water and pour in mixture. Add pomegranate seeds and clementine segments. The pomegranate seeds will fall to the bottom, and the clementine segments will rise to the surface. (If you wish to have the fruit suspended in the gelatin, chill mixture until half-set, then stir in fruit.)
  • Cover and refrigerate for at least 4 hours, preferably 8 to 12 hours. You may prepare and chill the gelatin up to 2 days before serving.
  • To unmold, set bowl or mold in a container of warm water for 5 minutes, and use a table knife to loosen edges. Remove bowl from water, place a platter over bowl, invert and unmold. Cover with plastic wrap and refrigerate until ready to serve.
  • To serve, remove plastic wrap. Garnish with mint leaves and reserved pomegranate seeds and clementine segments. If desired, top each serving with a dollop of crème fraîche.

Nutrition Facts : @context http, Calories 82, UnsaturatedFat 0 grams, Carbohydrate 12 grams, Fat 0 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 0 grams, Sodium 137 milligrams, Sugar 12 grams

PIMENTO CHEESE JELL-O® SALAD



Pimento Cheese Jell-O® Salad image

This was a Christmas tradition at my Grandma Phillips'.

Provided by MOMINATION

Categories     Desserts     Specialty Dessert Recipes     Dessert Salad Recipes     Jell-O® Salad

Time 8h15m

Yield 8

Number Of Ingredients 6

1 (3 ounce) package lemon-flavored gelatin mix (such as Jell-O®)
1 cup boiling water
1 (8 ounce) can crushed pineapple with juice
½ cup white sugar
1 (8 ounce) package pimento cheese
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed

Steps:

  • Stir lemon gelatin and boiling water in a bowl until gelatin has dissolved; set aside to cool.
  • Stir crushed pineapple with juice and sugar together in a small saucepan over medium heat until sugar has dissolved and mixture comes to a simmer. Set pineapple mixture aside to cool.
  • Transfer cooled gelatin and pineapple mixture to a serving dish or mold; stir pimento cheese into mix until completely combined. Gently fold whipped topping into gelatin mixture. Refrigerate overnight.

Nutrition Facts : Calories 297.4 calories, Carbohydrate 32.9 g, Cholesterol 26.3 mg, Fat 15.8 g, Fiber 0.3 g, Protein 7.6 g, SaturatedFat 11.6 g, Sodium 465.3 mg, Sugar 32.2 g

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