Low Fat Creamy Strawberry Mold Recipes

LOW-FAT CREAMY STRAWBERRY MOLD

Steps:

• Stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Stir in cold water. Refrigerate about 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites). Gently stir in 2 cups of the whipped topping with wire whisk until well blended. Refrigerate 15 min. or until thickened (spoon drawn through leaves definite impression).
• Stir in strawberries. Pour into 6-cup mold.
• Refrigerate 4 hours or until firm. Unmold. Top with remaining whipped topping. Store any leftover gelatin in refrigerator.

STRAWBERRY ANGEL MOLD

Steps:

• Break angel cake into small pieces.
• Dissolve jello in 1 1/4 cups boiling water.
• Add strawberries and juices.
• Stir, and allow to cool.
• Fold in whipped cream.
• Pour over angel cake pieces and stir to combine.
• Pour into 2-piece angel food pan (or bundt pan).
• Refrigerate till firm.
• Remove sides of pan, put onto serving platter and cut as you would a cake.
• Serve with dollops of whipped cream and strawberries.

LOW-FAT STRAWBERRY CREAM DESSERT

Steps:

• In a large bowl, beat cream cheese until smooth. Beat in whipped topping on low speed until smooth; set aside. In another large bowl, combine milk and pudding mixes. Beat on low speed for 2 minutes. Let stand for 5 minutes. Stir in cream cheese mixture until smooth. Set aside 1 cup of strawberries. Fold remaining strawberries into pudding mixture. Transfer to a serving bowl or individual dessert dishes. Cover and refrigerate for at least 2 hours. Arrange remaining strawberries on top.,

STRAWBERRY MOLD

Steps:

• Dissolve the gelatin the boiling water.
• Add the remaining ingredients except the sour cream.
• Pour half of the mixture in a salad mold; let chill until firm.
• Cover with a layer of sour cream, then top with the remaining half of the mixture. Refrigerate until firm.
• Garnish with fresh strawberry and pineapple.

PHILADELPHIA® SPARKLING STRAWBERRY MOLD

Steps:

• Stir boiling water into dry gelatin in medium bowl 2 minutes until completely dissolved. Stir in ginger ale.
• Beat cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add gelatin mixture in very small amounts, mixing on medium speed after each addition until well blended. Stir in thawed frozen strawberries.
• Pour into 1-1/2-quart mold sprayed with cooking spray; cover. Refrigerate 4 hours or until firm. Unmold onto serving plate. Top with whipped topping and the fresh strawberries just before serving.