Cran-Raspberry Sherbet Mold Recipe

5 1
Cran-Raspberry Sherbet Mold Recipe
Cran-Raspberry Sherbet Mold Recipe photo by Taste of Home
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Cran-Raspberry Sherbet Mold Recipe

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5 1
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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
MAKES:
10-12 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
10-12 servings
TOTAL TIME:
Prep: 10 min. + chilling

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

Nutritional Facts

1 each: 114 calories, 0 fat (0 saturated fat), 1mg cholesterol, 36mg sodium, 28g carbohydrate (21g sugars, 1g fiber), 1g protein.

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  • 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
  1. In a large bowl, dissolve gelatin in boiling water. Stir in cranberry sauce until smooth. refrigerate for 30 minutes or until slightly thickened.
  2. Fold in sherbet and lemon juice. Transfer to a 6-cup ring mold coated with cooking spray. Refrigerate until firm.
  3. Unmold onto a serving platter. Fill center with cranberries and raspberries, and serve with oranges and mint if desired. Yield: 10-12 servings.
Originally published as Cran-Raspberry Sherbet Mold in Taste of Home April/May 2002, p25

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