Best Raspberry Cream Gelatin Recipes

FRESH-RASPBERRY GELATIN AND WHIPPED CREAM

Fresh-Raspberry Gelatin and Whipped Cream image

Spoon dollops ofwhipped cream onto poolsoftartraspberry gelatinfor a refreshing dessert.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Number Of Ingredients 9

Ingredients

3/4 cup sugar
3/4 cup water
1/2 bunch fresh mint, leaves removed from stems, rinsed well (about 1/2 cup)
1/2 cup white grape juice
1 tablespoon freshly squeezed lime juice
1 1/2 teaspoons unflavored gelatin (1/2 envelope)
1 six-ounce container fresh raspberries, rinsed
1/2 cup heavy cream
1 tablespoon confectioners' sugar

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.

RASPBERRY CREAM GELATIN

Raspberry Cream Gelatin image

From Marguerite Shaeffer comes this pretty pink gelatin mold bursting with raspberry flavor. "If you like, garnish it with more berries and a dollop of light whipped topping," she urges from her Sewell, New Jersey kitchen.

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 10 servings.

Number Of Ingredients 5

Ingredients

1 package (10 ounces) frozen sweetened raspberries, thawed
1 package (3 ounces) raspberry gelatin
1 cup boiling water
1 tablespoon lemon juice
1 can (5 ounces) fat-free evaporated milk, chilled

Steps:

Drain raspberries, reserving syrup; set berries aside. In a bowl, dissolve gelatin in boiling water. Stir in the lemon juice and reserved raspberry syrup. Refrigerate until partially set. Add milk. Beat on high speed until thickened, about 4 minutes. Fold in reserved raspberries. Pour into a 2-qt. bowl. Refrigerate until set.

Nutrition Facts : Calories 72 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 36mg sodium, Carbohydrate 17g carbohydrate, Fiber 1g fiber), Protein 2g protein.