Cream Cheese Gelatin With Blackberry Sauce Recipes

CREAM CHEESE GELATIN WITH BLACKBERRY SAUCE

Steps:

• Sprinkle the unflavored gelatin powder in 1 cup of water. Let stand for 5 minutes.
• In a small sauce pan, heat the softened gelatin stirring constantly until it dissolves completely.
• In a blender, mix the cream cheese, half-and-half, condensed milk and 1 1/2 cups of water perfectly.
• Add the dissolved gelatin and stir well.
• Pour the mixture in a gelatin ring mold and refrigerate until set.
• Meanwhile, defrost the black berries and blend them with the sugar. Pass the mixture through a colander.
• Serve the gelatin with the sauce.

BLACKBERRY CREAM CHEESE SPREAD

Steps:

• 1. In the bowl of an electric mixer, whip the cream cheese until soft and fluffy. Beat in the vanilla, sugar and lemon zest.
• 2. Slightly crush some of the blackberries to create a little sauce. Doing this will give the cream cheese a delightful purple colour.
• 3. Remove the bowl and gently fold in the blackberries.
• 4. Store in mason jars for 1-2 weeks.

CRANBERRY-CREAM CHEESE MOLD

Steps:

• Stir boiling water into dry gelatin mix in medium bowl at least 2 min. until completely dissolved. Stir in cold water and cinnamon. Remove 1 cup of the gelatin; set aside at room temperature. Refrigerate remaining gelatin 1-1/2 hours or until thickened (spoon drawn through leaves definite impression).
• Add apples and cranberry sauce to thickened gelatin; stir gently. Spoon into 6-cup mold sprayed with cooking spray. Refrigerate 30 min. or until gelatin is set but not firm. (Gelatin should stick to finger when touched and should mound.) Place cream cheese in another medium bowl. Gradually add reserved 1 cup gelatin, beating with wire whisk until well blended. Pour over gelatin layer in mold.
• Refrigerate 4 hours or until firm. Unmold onto serving plate. Store leftovers in refrigerator.