Cran-Raspberry Sherbet Mold |
|
 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
|
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 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:
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.
|
|