Cran-Raspberry Sherbet Mold Recipe

Cran-Raspberry Sherbet Mold Recipe photo by Taste of Home

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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

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Cran-Raspberry Sherbet Mold Recipe

Prep: 10 min. + chilling

Yield: 10-12 Servings

10 10

Ingredients

2 packages (3 ounces each) raspberry gelatin
1-1/2 cups boiling water
1 can (14 ounces) jellied cranberry sauce
2 cups raspberry sherbet, softened
1 tablespoon lemon juice
Cranberries, raspberries, orange segments and fresh mint, optional

Directions

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. Yield: 10-12 servings.

Nutritional Facts 1 serving (1 piece) equals 114 calories, trace fat (trace saturated fat), 1 mg cholesterol, 36 mg sodium, 28 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Cran-Raspberry Sherbet Mold in Taste of Home April/May 2002, p25