Minty Lime Gelatin Recipes

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FROZEN LIME BUTTER MINT SALAD



Frozen Lime Butter Mint Salad image

This is a traditional recipe for Thanksgiving/Christmas from my husband's side of the family from Omaha, Nebraska. A delicious, addictive and very simple dish.

Provided by christina white

Categories     Toddler Friendly

Time 15m

Yield 9 serving(s)

Number Of Ingredients 6

2 (13 ounce) cans crushed pineapple in juice, undrained
1 (3 ounce) package lime Jell-O gelatin
1 (10 1/2 ounce) package miniature marshmallows
7 ounces butter mints, shaved
1 pint whipping cream (or 2 envelopes Dream Whip )
1/4 cup chopped toasted pecans (optional)

Steps:

  • Mix undrained pineapple with dry Jell-O.
  • Fold in one package mini-marshmallows.
  • Cover and place in refrigerator overnight.
  • Next day, add shaved buttermints, whipping cream/Dream Whip and optional nuts to mixture.
  • Pour into 9x13 pan and freeze.

BETTY'S MINT JELLY



Betty's Mint Jelly image

An easy fuss free recipe from a friends mother. I had to publish it before the recipe written on a piece of paper disappears forever. It's a recipe whereby I would always have the ingredients therefore will never go without.

Provided by Tazibarn

Categories     Jellies

Time 15m

Yield 5 Small Jars, 15 serving(s)

Number Of Ingredients 4

2 cups sugar
2 cups vinegar (1/2 Brown 1/2 White Vinegar)
3 teaspoons gelatin
finely chopped mint

Steps:

  • Disolve sugar in the vinegar. Use a small amount of this mixture to disolve the gelatine. Add the disolved gelatine back into the vinegar sugar mixture. Add finely chopped mint and green food colouring if needed.
  • Pour into steralised jars and store in the fridge.

MINT JELLY



Mint Jelly image

Mint jelly is a classic accompaniment to lamb and is particularly well suited to the simple flavors of Roasted Leg of Lamb.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes about 2 cups

Number Of Ingredients 6

2 cups fresh mint, firmly packed
2 cups water
3 tablespoons freshly squeezed lemon juice
3 1/2 cups sugar
3 ounces liquid pectin
2 drops green food coloring

Steps:

  • Blend mint and the water in the jar of a blender until mint is finely chopped. Transfer to a saucepan; bring to a boil. Remove from heat; let steep 45 minutes. Strain mixture through a fine mesh sieve into bowl; reserve liquid (1 3/4 to 2 cups). Discard mint.
  • Return liquid to saucepan; add lemon juice and sugar. Bring to a boil; cook 1 minute. Add pectin, and return to a boil; cook 1 minute. Remove from heat; stir in food coloring. Skim surface. Transfer to a large container; let cool completely. Cover; let chill overnight. Transfer to a serving dish, or store in refrigerator for up to 5 days.

MINTY LIME FREEZE



Minty Lime Freeze image

This refreshing creamy freezer pie with lime and mint is made lighter with Neufchatel cheese and reduced calorie whipped topping.

Provided by Cool Whip

Categories     Trusted Brands: Recipes and Tips

Time 3h15m

Yield 12

Number Of Ingredients 9

2 (8 ounce) packages PHILADELPHIA Neufchatel Cheese, softened
½ cup sugar, divided
1 (3 ounce) package JELL-O Brand Lime Flavor Gelatin
1 tablespoon lime zest
¼ cup fresh lime juice
1 (8 ounce) tub COOL WHIP LITE Whipped Topping, thawed
1 tablespoon chopped fresh mint
1 ½ cups finely crushed pretzels
6 tablespoons butter or margarine, melted

Steps:

  • Line 9-inch round pan with plastic wrap, with ends extending over side of pan. Beat Neufchatel cheese and 1/4 cup sugar with mixer until blended. Add dry gelatin mix, zest and juice; mix well.
  • Whisk in COOL WHIP and mint; pour into prepared pan. Mix pretzel crumbs, remaining sugar and butter; sprinkle over pudding mixture. Cover dessert with ends of plastic wrap; use to gently press crumb mixture into filling.
  • Freeze 3 hours or until firm. Invert dessert onto serving plate; remove pan and plastic wrap. Let dessert stand at room temperature 15 min. to soften slightly before cutting to serve.

Nutrition Facts : Calories 285.7 calories, Carbohydrate 30 g, Cholesterol 41.9 mg, Fat 16.2 g, Fiber 0.4 g, Protein 4.4 g, SaturatedFat 11.1 g, Sodium 413.8 mg, Sugar 16.6 g

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