Berry Gelatin Mold Recipe
Berry Gelatin Mold Recipe photo by Taste of Home

Berry Gelatin Mold Recipe

Publisher Photo
“This refreshing gelatin mold is delicious and always a big hit! For a patriotic buffet, I add a scoop of frozen whipped topping, then place a fancy-cut strawberry and a sprinkling of blueberries for festive, red-white-and-blue color.” —Anne Marie Papineau, Hanover, Connecticut
TOTAL TIME: Prep: 15 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 8 servings

Ingredients

  • 2 packages (3 ounces each) strawberry gelatin
  • 2 cups boiling cranberry juice
  • 1-1/2 cups club soda, chilled
  • 1 teaspoon lemon juice
  • 1 cup each fresh blueberries, raspberries and sliced strawberries
  • Lettuce leaves
  • Additional mixed fresh berries, optional

Nutritional Facts

1 slice (calculated without additional mixed berries) equals 131 calories, trace fat (trace saturated fat), 0 cholesterol, 59 mg sodium, 32 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fruit.

Directions

  1. In a large bowl, dissolve gelatin in boiling cranberry juice. Let stand for 10 minutes. Stir in club soda and lemon juice; refrigerate for 45 minutes or until partially set.
  2. Fold in berries. Pour into a 6-cup ring mold coated with cooking spray. Refrigerate for 4 hours or until set. Unmold onto a lettuce-lined platter; fill center with additional berries if desired. Yield: 8 servings.
Originally published as Berry Gelatin Mold in Simple & Delicious July/August 2008, p52

Nutritional Facts

1 slice (calculated without additional mixed berries) equals 131 calories, trace fat (trace saturated fat), 0 cholesterol, 59 mg sodium, 32 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fruit.

Reviews for Berry Gelatin Mold

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (6)
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MY REVIEW
Reviewed Jul. 3, 2010

"WOW! My family loved this recipe! It's easy and fast to make, and tastes just terrific! I'll make this one again soon."

MY REVIEW
Reviewed Jul. 2, 2010

"Super dish on a hot summer day. After chilled and set, to serve outside, I turned it over in a plastc pan, set the pan in a larger pie pan and surrounded the pan with ice cubes to keep it chilled and solic. Was a sucessful favorite, especially with the children."

MY REVIEW
Reviewed Jan. 1, 2010

"I made this for Thanksgiving and my husband loves it so much we also had it for Christmas dinner!!"

MY REVIEW
Reviewed Dec. 23, 2009

"This has be come our new family favorite"

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