Time 20m Yield 12 servings. Number Of Ingredients 7 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.
Time 35m Yield 8-10 serving(s) Number Of Ingredients 7 Steps:
In a bowl, dissolve gelatin in boiling water. Stir in the raspberries, pineapple and salt. Pour half into an 8-cup ring mold coated with nonstick spray. Refrigerate for 30 mins or until firm. Let remaining gelatin mixture stand at room temperature. In a mixing bowl, beat cream cheese and sour cream until smooth. Carefully spread over gelatin in mold; top with remaining gelatin mixture. Refrigerate for 6 or more hours before using. Store in fridge.
Time 3h45m Yield 9 servings Number Of Ingredients 7 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.
Time 10m Yield 8 servings. Number Of Ingredients 4 Steps:
In a large bowl, dissolve gelatin in boiling water. Stir in fruit. Pour into a greased 11x7-in. dish. Refrigerate for 4 hours or until firm. Cut into squares.
Number Of Ingredients 9 Steps:
Place a medium saucepan over high heat. Add sugar, the water, and mint, and bring to a boil. Reduce heat to medium; simmer 2 minutes, swirling pan to dissolve sugar. Strain mixture through a fine mesh sieve into a small bowl; discard mint. Combine grape juice, lime juice, and gelatin in a medium heatproof bowl set over a pan of simmering water, and stir until gelatin is dissolved. Remove bowl from heat; add mint syrup and berries, stirring with a wooden spoon to break some berries into pieces. Divide mixture among four 6-ounce ramekins. Cover with plastic; refrigerate until firm, at least 4 hours and up to 2 days. Just before serving, place heavy cream in the bowl of an electric mixer fitted with the whisk attachment; beat on medium speed until soft peaks form, 3 to 4 minutes. Add confectioners’ sugar, and continue beating until soft peaks return, 1 to 2 minutes. To serve, spoon a dollop of whipped cream onto each serving.
Time 4h10m Yield 12 servings Number Of Ingredients 4 Steps:
Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in milk. Pour into 9-inch round pan sprayed with cooking spray. Refrigerate 4 hours or until firm. Unmold onto plate before serving. Top with raspberries.
Time 20m Yield 12 Number Of Ingredients 7 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 nonstick cooking spray; refrigerate for 30 minutes or until firm. Let remaining gelatin mixture stand at room temperature. In a mixing 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.
Time 10m Number Of Ingredients 6 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.
