CLEMENTINE-POMEGRANATE JELLO SALAD
A gelatin salad, or Jell-O mold, may seem retro, but when you make one from scratch, substituting fresh juice and fruit in place of artificial flavoring and color, it can be spectacular, making a great showpiece for a dinner party or buffet. This particular combination of tart clementine and sweet pomegranate is quite refreshing for a very light dessert, but it may also be served as a fruit salad.
Provided by David Tanis
Categories custards and puddings, dessert
Time 4h20m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Put the gelatin in a saucepan and cover with cold water. Leave to soften and swell for about 5 minutes.
- Add boiling water and stir mixture until smooth and free of lumps. (If necessary, set saucepan over low heat for a few minutes until completely dissolved.) Stir in sugar and salt to dissolve. Whisk gelatin mixture thoroughly into clementine juice.
- Rinse a 6-cup bowl or mold with cold water and pour in mixture. Add pomegranate seeds and clementine segments. The pomegranate seeds will fall to the bottom, and the clementine segments will rise to the surface. (If you wish to have the fruit suspended in the gelatin, chill mixture until half-set, then stir in fruit.)
- Cover and refrigerate for at least 4 hours, preferably 8 to 12 hours. You may prepare and chill the gelatin up to 2 days before serving.
- To unmold, set bowl or mold in a container of warm water for 5 minutes, and use a table knife to loosen edges. Remove bowl from water, place a platter over bowl, invert and unmold. Cover with plastic wrap and refrigerate until ready to serve.
- To serve, remove plastic wrap. Garnish with mint leaves and reserved pomegranate seeds and clementine segments. If desired, top each serving with a dollop of crème fraîche.
Nutrition Facts : @context http, Calories 82, UnsaturatedFat 0 grams, Carbohydrate 12 grams, Fat 0 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 0 grams, Sodium 137 milligrams, Sugar 12 grams
MOUNDS CHERRY-POMEGRANATE SALAD
Have You ever made surprise jello? Love this easy recipe. A box of jello, and a cup of water and whipped topping and the magic begins ;) I add some fun stuff to make this a yummy salad for dessert or side dish for the holiday's.
Provided by Lisa G. Sweet Pantry Gal @2sweetinc
Categories Fruit Desserts
Number Of Ingredients 7
Steps:
- Make Your cherry jello, add one cup boiling water with box of jello, stir till dissolved. Add one cup whipped topping, stir. Place in refrigerater to firm up. This will turn to magic jello. About 4hrs or more.
- When firmed up remove from refrigerator and cut jello into squares, add pomegranate seeds, & chopped candy bars, combine. If You like a nutty crunch toss in a handful of pistachios (optional) Now add more whipped topping by folding in gently. Thats it. Serve cold top with cherries and or candy pieces or coconut. Enjoy as side with some protein or enjoy as dessert. To make a lighter version use sugar free jello and lite topping.
POMEGRANATE GELATIN
Steps:
- Place 1/2 cup of the pomegranate juice into a medium mixing bowl and sprinkle the gelatin on top. Set aside.
- Place the remaining juice and the sugar into a small saucepan and place over high heat. Bring just to a boil. Remove from the heat and add to the juice and gelatin mixture, stirring to combine. Place the bowl into the refrigerator and chill, just until the mixture begins to set up, approximately 30 to 40 minutes. Remove from the refrigerator and stir in the seeds. Place into a 2 cup mold of your choice or 4 1/2 cup individual molds and chill until set.
POMEGRANATE JELLO SALAD
Steps:
- To jello add boiling and sugar. Stir until dissolved Add pomegranates, orange juice and cranberries. Chill.
POMEGRANATE GELATIN
This dramatic gelatin mold is easy to make and a nice light finish after an indulgent meal.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h15m
Number Of Ingredients 4
Steps:
- In a small saucepan, sprinkle gelatin over 1 cup cold water; let soften, 5 minutes. Place over low heat, and cook until gelatin has dissolved, 3 to 4 minutes. (When rubbed between your fingers, it should feel smooth.) Add sugar, stirring gently until dissolved, 2 to 3 minutes; remove from heat.
- Transfer gelatin mixture to a medium bowl; gradually stir in juices. Pour into a 1 1/2-quart (6-cup) Bundt pan, and skim any foam from surface. Refrigerate until firm, at least 3 hours and up to 1 day.
- To unmold, dip bottom of pan (do not submerge) briefly into hot water; invert onto a serving platter, and shake firmly to release. Serve.
POMEGRANATE-CRANBERRY SALAD
Juicy pomegranate seeds give cranberry gelatin a refreshing twist. For the crowning touch, top the salad with whipped topping and a sprinkling of pecans. -Lorie Mckinney, Marion, North Carolina
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve gelatin in boiling water. Add cold water; stir. Add the pomegranate seeds, cranberry sauce, pineapple and pecans. Pour into a 1-1/2-qt. serving bowl. Refrigerate for 4-5 hours or until firm. If desired, top with whipped topping and additional pecans.
Nutrition Facts : Calories 190 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 41mg sodium, Carbohydrate 30g carbohydrate (21g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
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- Add 1/2 cup of the pomegranate juice to a medium mixing bowl and sprinkle the gelatin on top. Set aside.
- Combine the remaining juice and the sugar in a small saucepan and bring to a boil over high heat. Remove from the heat and add to the juice and gelatin mixture, stirring to combine. Place the bowl into the refrigerator and chill, just until the mixture begins to set up, 30 to 40 minutes.
- Remove from the refrigerator and quickly stir in the seeds. Spoon into a 2 cup mold of your choice or four 1/2 cup individual molds and chill until set.
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