Raspberry Gelatin Jewels Recipes

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RASPBERRY GELATIN RING



Raspberry Gelatin Ring image

Besides being wonderfully tasty, this refreshing salad is very pretty, too! A light layer of cream cheese and sour cream contrasts with the rich red fruity gelatin. It makes a delightful side dish for a turkey dinner. -Ardis Rollefson Jackson Hole, Wyoming

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 12 servings.

Number Of Ingredients 7

2 packages (3 ounces each) raspberry gelatin
1-1/2 cups boiling water
2 packages (10 ounces each) frozen sweetened raspberries, thawed and drained
2 cans (8 ounces each) crushed pineapple, undrained
1/4 teaspoon salt
1 package (8 ounces) cream cheese, softened
1/2 cup sour cream

Steps:

  • In a bowl, dissolve gelatin in water. Stir in the raspberries, pineapple and salt. Pour half into an 8-cup ring mold coated with cooking spray; refrigerate for 30 minutes or until firm. Let remaining gelatin mixture stand at room temperature., In a bowl, beat cream cheese and sour cream until smooth. Carefully spread over gelatin in mold; top with remaining gelatin mixture. Refrigerate for 6 hours or until firm.

Nutrition Facts : Calories 173 calories, Fat 8g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 143mg sodium, Carbohydrate 22g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.

SNOWY RASPBERRY GELATIN MOLD



Snowy Raspberry Gelatin Mold image

This mold is always on our holiday table. The raspberry layer makes an attractive base for the creamy cream cheese layer. -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Desserts     Lunch     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 10

1 envelope unflavored gelatin
1/2 cup cold water
1 cup half-and-half cream
1/2 cup sugar
1 package (8 ounces) cream cheese, softened
1 teaspoon vanilla extract
1 package (3 ounces) raspberry gelatin
1 cup boiling water
1 package (10 ounces) frozen sweetened raspberries, thawed
Fresh raspberries, optional

Steps:

  • In a small bowl, sprinkle unflavored gelatin over cold water; let stand for 1 minute. In a small saucepan, combine half-and-half and sugar. Cook and stir just until mixture comes to a simmer. Remove from the heat; stir into gelatin until dissolved. , In a large bowl, beat cream cheese until smooth. Fold in gelatin mixture. Stir in vanilla. Pour into a 6-cup mold coated with cooking spray. Refrigerate until set but not firm, about 45 minutes., In a small bowl, dissolve raspberry gelatin in boiling water. Stir in raspberries until blended. Carefully spoon over cream cheese layer. Cover and refrigerate at least 4 hours. , Unmold onto a serving plate; garnish with fresh berries if desired.

Nutrition Facts : Calories 267 calories, Fat 13g fat (8g saturated fat), Cholesterol 46mg cholesterol, Sodium 125mg sodium, Carbohydrate 33g carbohydrate (30g sugars, Fiber 2g fiber), Protein 5g protein.

SPARKLING RASPBERRY GELATIN



Sparkling Raspberry Gelatin image

Layers of raspberry, white chocolate and champagne-flavored gelatin create a heavenly, grown-up cocktail hour dessert.

Provided by Cheri Liefeld

Categories     Dessert

Time 6h

Yield 4

Number Of Ingredients 12

1 box (4-serving size) raspberry-flavored gelatin
1 cup boiling water
1 cup cold water
16 fresh raspberries
1 cup whipping cream
4 oz white chocolate baking bars or squares, finely chopped
3 tablespoons sugar
2 teaspoons unflavored gelatin
1/2 cup milk
2 cups champagne or sparkling wine
3 tablespoons sugar
1 envelope unflavored gelatin

Steps:

  • In medium bowl, place raspberry gelatin. Pour boiling water over gelatin and stir until dissolved. Add cold water; stir until well combined. Cool slightly. Place 4 raspberries in each of 4 champagne glasses; fill each glass about one-third full with raspberry gelatin. Refrigerate until set, about 1 hour.
  • In small saucepan, heat whipping cream, white chocolate and 3 tablespoons sugar over medium heat until chocolate is melted. Remove from heat; cool. In small bowl, sprinkle 2 teaspoons unflavored gelatin over milk; stir until gelatin is dissolved. Pour milk mixture over cooled white chocolate mixture; stir until blended. Pour over raspberry layer in each glass. Refrigerate until set, about 30 minutes.
  • In small saucepan, heat 1 cup of the champagne and 3 tablespoons sugar to boiling. Remove from heat; cool. In small bowl, sprinkle 1 envelope unflavored gelatin over remaining 1 cup champagne; stir until gelatin is dissolved. Pour gelatin mixture over cooled champagne mixture; stir until blended. Pour over white chocolate layer in each glass. Refrigerate 4 hours or overnight.

Nutrition Facts : ServingSize 1 Serving

CRAN-RASPBERRY JELLIES



Cran-Raspberry Jellies image

These are my absolute favorite candy in the tin that my husband's aunt delivers each Christmas.

Provided by Kitty Johnson

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Time 8h40m

Yield 50

Number Of Ingredients 6

1 teaspoon vegetable oil, or as needed
1 cup white sugar
1 (16 ounce) can jellied cranberry sauce
3 (3 ounce) packages raspberry-flavored Jell-O® mix
½ cup chopped walnuts
1 cup white sugar for rolling

Steps:

  • Line an 8x8-inch pan with waxed paper; coat the paper with vegetable oil.
  • Combine 1 cup sugar, jellied cranberry sauce, and raspberry Jell-O® mix in a saucepan over medium heat, stirring until sugar and gelatin have dissolved. Bring to a boil, reduce heat to low, and simmer 20 minutes, stirring often. Mix walnuts into candy.
  • Pour candy into prepared pan and let set at room temperature overnight. Cut candy into squares and roll squares in sugar. Place sugared candies onto waxed paper to set.

Nutrition Facts : Calories 71.3 calories, Carbohydrate 16 g, Fat 0.9 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 20.9 mg, Sugar 15.8 g

RASPBERRY-CHOCOLATE GELATIN



Raspberry-Chocolate Gelatin image

Provided by Food Network Kitchen

Time 3h45m

Yield 9 servings

Number Of Ingredients 7

3 cups raspberries, plus more for topping
1 cup sugar
6 teaspoons unflavored gelatin powder (about three 1/4-ounce packets)
Cooking spray
2/3 cup half-and-half
2 ounces semisweet chocolate, finely chopped
Whipped cream, for topping

Steps:

  • Puree the raspberries with 3/4 cup sugar and 1/3 cup water in a blender. Pour through a fine-mesh sieve into a bowl.
  • Bring half of the raspberry puree to a boil in a small saucepan over medium heat. Sprinkle 4 teaspoons gelatin over 1/2 cup cold water in a medium bowl; let stand 1 minute. Stir in the hot raspberry puree until the gelatin dissolves, then stir in the remaining raspberry puree.
  • Spray nine 5-ounce paper cups with cooking spray. Fill each cup about three-quarters full with the raspberry gelatin mixture. Refrigerate until the gelatin starts setting but the surface is still tacky, about 45 minutes.
  • Meanwhile, bring the half-and-half and the remaining 1/4 cup sugar to a boil in a small saucepan, stirring until the sugar dissolves. Add the chocolate, reduce the heat to low and cook, stirring, until smooth. Sprinkle the remaining 2 teaspoons gelatin over 1/2 cup cold water in a medium bowl; let stand 1 minute. Pour in the chocolate mixture and stir until the gelatin dissolves. Pour the chocolate gelatin mixture into the cups on top of the raspberry gelatin and refrigerate until fully set, about 3 hours.
  • Unmold the gelatin: Invert the cups onto plates and carefully tear off the paper. Top with whipped cream and raspberries.

HONEY-RASPBERRY GELATINS



Honey-Raspberry Gelatins image

Jiggly fruit jellies bring smiles to grown-ups and kids alike.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Time 10m

Number Of Ingredients 6

2 envelopes (1/4 ounce each) unflavored gelatin
1 package (10 to 12 ounces) frozen raspberries (not in syrup)
1/2 cup sugar
Salt
1/4 cup honey
1 pint fresh raspberries, for serving

Steps:

  • Place 1/4 cup cold water in a small bowl; sprinkle with gelatin. Set aside to soften, 5 to 10 minutes.
  • Meanwhile, in a large saucepan, combine frozen raspberries, sugar, 2 cups water, and a pinch of salt. Bring to a boil; reduce to a simmer, and cook until berries are broken down, about 5 minutes. Remove from heat. Add honey and softened gelatin mixture; stir until dissolved.
  • Pass mixture through a fine-mesh sieve into a large measuring cup (discard solids); stir in enough water to yield 4 cups of liquid. Divide among six serving glasses. Chill, covered with plastic wrap, until firm, at least 4 hours and up to 5 days. Garnish with fresh raspberries before serving.

ROSEY RASPBERRY SALAD



Rosey Raspberry Salad image

Whenever I make this pretty raspberry salad, people talk! It's a festive side dish that works well for celebrations throughout the year. -Jane Vanderground, Macedonia, Ohio

Provided by Taste of Home

Categories     Desserts     Lunch

Time 15m

Yield 12 servings.

Number Of Ingredients 4

3 packages (3 ounces each) raspberry gelatin
3 cups boiling water
3 cups raspberry sherbet
1 package (12 ounces) unsweetened frozen raspberries

Steps:

  • In a large bowl, dissolve gelatin in boiling water. Add sherbet and stir until melted. Chill until syrupy. Add raspberries. Pour into an oiled 8-cup mold. Chill until firm.

Nutrition Facts : Calories 145 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 66mg sodium, Carbohydrate 33g carbohydrate (29g sugars, Fiber 2g fiber), Protein 3g protein.

HEAVENLY RASPBERRY DESSERT



Heavenly Raspberry Dessert image

Light-tasting and delicious! My mother's famous dessert recipe has completed many holiday meals and makes a stunning summery cake. This works beautifully with strawberries as well.

Provided by Jody

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 2h30m

Yield 10

Number Of Ingredients 5

1 (9 inch) angel food cake
2 (3 ounce) packages raspberry-flavored gelatin mix (such as Jell-O®)
1 ¼ cups boiling water
1 (15 ounce) package frozen raspberries in syrup, thawed and undrained
1 pint heavy whipping cream

Steps:

  • Butter a 9-inch tube pan. Break angel food cake into chunks; set aside.
  • Stir raspberry gelatin and boiling water together in a bowl until gelatin is dissolved; place gelatin in the refrigerator to cool slightly, about 10 minutes. Stir raspberries with syrup into gelatin.
  • Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form; fold whipped cream into raspberry mixture.
  • Pour about 1/4 cup of raspberry mixture into prepared pan. Place 1/3 of cake chunks into pan; pour 1/3 of remaining raspberry mixture over cake. Repeat layering with remaining ingredients, ending with the raspberry mixture. Chill in refrigerator until firm, about 2 hours.
  • To remove from pan, center a serving plate over tube pan; invert.

Nutrition Facts : Calories 356.8 calories, Carbohydrate 46.6 g, Cholesterol 65.2 mg, Fat 18 g, Fiber 2.4 g, Protein 4.8 g, SaturatedFat 11 g, Sodium 335.2 mg, Sugar 23.8 g

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