Best Cran Raspberry Sherbet Mold Recipes
CRAN-RASPBERRY SHERBET MOLD
Folks who love the flavor of raspberries and cranberries rave about this tart molded gelatin salad. It's easy to make and pretty enough for company and festive occasions. I like to garnish it with whole cranberries and raspberries. -Judith Outlaw, Washougal, Washington
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 10-12 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, dissolve gelatin in boiling water. Stir in cranberry sauce until smooth. refrigerate for 30 minutes or until slightly thickened. , Fold in sherbet and lemon juice. Transfer to a 6-cup ring mold coated with cooking spray. Refrigerate until firm., Unmold onto a serving platter. Fill center with cranberries and raspberries, and serve with oranges and mint if desired.
Nutrition Facts : Calories 114 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 36mg sodium, Carbohydrate 28g carbohydrate (21g sugars, Fiber 1g fiber), Protein 1g protein.
CRAN-RASPBERRY SHERBET SALAD MOLD
This recipes uses Sherbet which gives it a different flavor and consistency. This is great for the holidays or with any every day meal.
Provided by MTpockets
Categories Gelatin
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, pour in both boxes of Jello into boiling water, stir to dissolve.
- Stir in sherbet until sherbet dissolves.
- Stir in cranberry sauce and blend until mixture is smooth.
- Refrigerate for 30-45 minutes or until it starts to thicken.
- Stir in lemon juice and transfer entire mixture to a 6 cup ring mold lightly sprayed with cooking spray. If you don't have a ring mold, just pour it into a nice glass bowl.
- Refrigerate until firm.
- Transfer to serving plate of your choice and garnish with fresh raspberries and a mint sprig before serving.
- ***NOTE: To soften sherbet, I take it out of the freezer and put it into the refrigerator for 1-2 hours so it dissolves more easily.
Nutrition Facts : Calories 220.3, Fat 0.8, SaturatedFat 0.4, Sodium 133.4, Carbohydrate 52.7, Fiber 1.8, Sugar 48.8, Protein 2.2
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