Best Sparkling Berry Mold Recipes
SPARKLING BERRY MOLD
Cherry gelatin dissolved in cranberry juice and club soda is laced with blueberries, raspberries and strawberries for a dazzling salad or dessert.
Provided by My Food and Family
Categories Home
Time 5h50m
Yield Makes 8 servings.
Number Of Ingredients 8
Steps:
- Stir boiling juice into gelatin in large bowl 2 minutes until completely dissolved. Stir in cold club soda, liqueur and lemon juice. Refrigerate about 1-1/2 hours or until thickened (spoon drawn through leaves definite impression).
- Toss berries gently. Stir in 2 cups of the berries. Spoon into 6-cup mold or bowl sprayed with cooking spray; cover. Refrigerate 4 hours or until firm.
- Unmold. Garnish with remaining 1 cup berries.
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
SPARKLING BERRY-PEAR MOLD
Make your next potluck extra special with this Sparkling Berry-Pear Mold. Our Sparkling Berry-Pear Mold is a sight to behold with a flavor to match.
Provided by My Food and Family
Categories Home
Time 5h
Yield 12 servings, 1/2 cup each
Number Of Ingredients 5
Steps:
- Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Refrigerate 15 min.
- Stir in club soda. Refrigerate 30 min. or until slightly thickened. Stir 15 sec., then gently stir in pears and raspberries.
- Pour into 6-cup mold sprayed with cooking spray.
- Refrigerate 4 hours or until firm. Unmold just before serving.
Nutrition Facts : Calories 25, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 45 mg, Carbohydrate 0 g, Fiber 0.8605 g, Sugar 0 g, Protein 0.69 g
SPARKLING APPLE BERRY MOLD
Made with apple juice and sparkling cider and studded with strawberries and blueberries, this dessert mold makes a festive addition to any table.
Provided by My Food and Family
Categories Recipes
Time 5h19m
Yield 10 servings, about 1/2 cup each
Number Of Ingredients 6
Steps:
- Mix gelatin and sugar in small saucepan. Stir in apple juice; let stand 1 min. Cook on low heat 3 min. or until gelatin is completely dissolved. Cool slightly.
- Stir in cider. Refrigerate until mixture is consistency of unbeaten egg whites, stirring occasionally. Gently stir in fruit. Pour into 6-cup mold.
- Refrigerate at least 4 hours or until firm. Unmold onto serving plate. Store leftover mold in refrigerator.
Nutrition Facts : Calories 90, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 22 g, Fiber 1 g, Sugar 19 g, Protein 2 g
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