ENVELOPE UNFLAVORED GELATIN RECIPES
SNOWY RASPBERRY GELATIN MOLD RECIPE: HOW TO MAKE IT
This mold is always on our holiday table. The raspberry layer makes an attractive base for the creamy cream cheese layer. —Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Desserts Lunch Side Dishes
Total Time 30 minutes
Prep Time 25 minutes
Cook Time 5 minutes
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, sprinkle unflavored gelatin over cold water; let stand for 1 minute. In a small saucepan, combine half-and-half and sugar. Cook and stir just until mixture comes to a simmer. Remove from the heat; stir into gelatin until dissolved. , In a large bowl, beat cream cheese until smooth. Fold in gelatin mixture. Stir in vanilla. Pour into a 6-cup mold coated with cooking spray. Refrigerate until set but not firm, about 45 minutes., In a small bowl, dissolve raspberry gelatin in boiling water. Stir in raspberries until blended. Carefully spoon over cream cheese layer. Cover and refrigerate at least 4 hours. , Unmold onto a serving plate; garnish with fresh berries if desired.
Nutrition Facts : Calories 267 calories, FatContent 13g fat (8g saturated fat), CholesterolContent 46mg cholesterol, SodiumContent 125mg sodium, CarbohydrateContent 33g carbohydrate (30g sugars, FiberContent 2g fiber), ProteinContent 5g protein.
NO-BAKE CHEESECAKE WITH GELATIN RECIPE | ALLRECIPES
This recipe is absolutely fantastic. I have impressed many with it and so did my grandmother. It is not the 'run-of-the-mill' cheesecake. You just have to try it! Trust me, you'll love it!
Provided by EC
Categories No-Bake Cheesecake
Total Time 3 hours 15 minutes
Prep Time 15 minutes
Yield 1 9-inch cheesecake
Number Of Ingredients 6
Steps:
- Combine cream cheese and powdered sugar in a large bowl; beat with an electric mixer until smooth. Add gelatin and beat until incorporated. Mix in whipped topping until smooth. Spread batter in prepared crust, leaving some room at the top. Spread cherry pie filling over cream cheese mixture.
- Place in the refrigerator until firm, 3 to 4 hours.
Nutrition Facts : Calories 426.8 calories, CarbohydrateContent 62.8 g, CholesterolContent 24.6 mg, FatContent 17.6 g, FiberContent 0.7 g, ProteinContent 3.5 g, SaturatedFatContent 9.9 g, SodiumContent 215.1 mg, SugarContent 36.3 g
More about "envelope unflavored gelatin recipes"
GRASSHOPPER CHEESECAKE RECIPE: HOW TO MAKE IT
What do you get when you combine a popular mint-chocolate drink with a cheesecake? Pure delight! Garnish the top with piped whipped cream and cookie crumbs. —Marie Rizzio, Interlochen, Michigan
From tasteofhome.com
Reviews 4
Total Time 25 minutes
Category Desserts
Calories 394 calories per serving
From tasteofhome.com
Reviews 4
Total Time 25 minutes
Category Desserts
Calories 394 calories per serving
- In a small bowl, combine the cookie crumbs, butter and 1 tablespoon sugar. Press half of mixture onto the bottom of a greased 9-in. springform pan. Refrigerate until chilled., In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Cool., In a large bowl, beat cream cheese and remaining sugar until fluffy. Gradually beat in gelatin mixture. Stir in creme de menthe. Set aside 1/2 cup whipped cream for garnish. Fold remaining whipped cream into cream cheese mixture., Pour half of the filling over crust. Top with remaining crumb mixture, reserving 2 tablespoons for garnish. Pour remaining filling into pan; garnish with reserved whipped cream. Sprinkle with reserved crumbs. Chill until set. Remove sides of pan before slicing.
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KEY LIME CHEESECAKE RECIPE - FOOD NETWORK
From foodnetwork.com
Reviews 4.5
Category dessert
Cuisine american
Reviews 4.5
Category dessert
Cuisine american
- Cut the cake into individual servings. Garnish with candied lime zest and mint sprigs.
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Grasshopper pie was a favorite of Southern hostesses in the 1950s and '60s. We've updated the recipe, infusing the filling with fresh mint and adding coconut to the crust.
From marthastewart.com
Reviews 3.0
Category Pie & Tarts Recipes
From marthastewart.com
Reviews 3.0
Category Pie & Tarts Recipes
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PANNA COTTA RECIPE | ALLRECIPES
A traditional, easy, and delicious Italian custard. I had a difficult time finding a good and easy recipe on the internet, so I made up my own recipe. It tastes just like the panna cotta served at Italian restaurants. Serve with warm hot fudge sauce and fresh raspberries on top. This keeps well for several days in the refrigerator.
From allrecipes.com
Reviews 4.7
Total Time 4 hours 15 minutes
Category Italian Recipes
Calories 418.3 calories per serving
From allrecipes.com
Reviews 4.7
Total Time 4 hours 15 minutes
Category Italian Recipes
Calories 418.3 calories per serving
- Cool the ramekins uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.
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This light-as-can-be pumpkin chiffon pie gets its cloudlike texture from the addition of beaten raw egg whites. Be sure to take them all the way to stiff peaks for a slice of pie that can hold its shape. Parbaking the graham cracker crust at a relatively low temperature for a longer period of time ensures a crisp and deeply fragrant crust that won’t become soggy once the pumpkin filling is added.
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- Vigorously whisk cream in a large bowl until medium peaks form. Fold in sour cream and remaining 2 Tbsp. sugar and ¼ tsp. salt just to combine. If the cream looks like it could use another whisk or two to hold medium peaks, give it a whisk until it reaches the desired consistency. Using a large spoon, dollop a generous amount of whipped cream in the center of pie. Sprinkle with reserved graham cracker crumbs. Slice and serve with any remaining whipped cream alongside.
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GRASSHOPPER CHEESECAKE RECIPE: HOW TO MAKE IT - TASTE …
What do you get when you combine a popular mint-chocolate drink with a cheesecake? Pure delight! Garnish the top with piped whipped cream and cookie crumbs. —Marie Rizzio, Interlochen, Michigan
From tasteofhome.com
Reviews 4
Total Time 25 minutes
Category Desserts
Calories 394 calories per serving
From tasteofhome.com
Reviews 4
Total Time 25 minutes
Category Desserts
Calories 394 calories per serving
- In a small bowl, combine the cookie crumbs, butter and 1 tablespoon sugar. Press half of mixture onto the bottom of a greased 9-in. springform pan. Refrigerate until chilled., In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Cool., In a large bowl, beat cream cheese and remaining sugar until fluffy. Gradually beat in gelatin mixture. Stir in creme de menthe. Set aside 1/2 cup whipped cream for garnish. Fold remaining whipped cream into cream cheese mixture., Pour half of the filling over crust. Top with remaining crumb mixture, reserving 2 tablespoons for garnish. Pour remaining filling into pan; garnish with reserved whipped cream. Sprinkle with reserved crumbs. Chill until set. Remove sides of pan before slicing.
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LAYERED PUMPKIN DESSERT RECIPE: HOW TO MAKE IT - TASTE …
Pretty layers of cheesecake and pumpkin star in this prize-winning torte. Not too heavy, it's especially nice with a big holiday meal. There's never a morsel left!—Ruth Ann Stelfox, Raymond, Alberta
From tasteofhome.com
Reviews 4.3
Total Time 60 minutes
Category Desserts
Calories 370 calories per serving
From tasteofhome.com
Reviews 4.3
Total Time 60 minutes
Category Desserts
Calories 370 calories per serving
- Preheat oven to 350°. In a large bowl, combine crumbs, sugar and cinnamon; stir in butter. Press into an ungreased 13x9-in. baking dish. In a large bowl, beat cream cheese until smooth. Beat in sugar and eggs until fluffy. Pour over crust. Bake 15-20 minutes or until set. Cool on a wire rack., In the top of a double boiler or a metal bowl over simmering water, combine pumpkin, egg yolks, 1/2 cup sugar, milk, cinnamon and salt. Cook and stir over low heat until a thermometer reads 160°; remove from heat. Transfer to a large bowl; wipe out double boiler. , In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir into pumpkin mixture; cool., In the double boiler, whisk egg whites and remaining sugar over low heat until temperature reaches 160°. Remove from heat; using a mixer, beat until stiff glossy peaks form and sugar is dissolved. Fold into pumpkin mixture. Pour over cream cheese layer. Cover and refrigerate for at least 4 hours or until set. , Just before serving, in a large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Spread over pumpkin layer.
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PANNA COTTA RECIPE | EPICURIOUS
Panna cotta, a molded chilled dessert popular throughout Italy, is easy to make and can be prepared in advance. It looks and tastes wonderful with ripe red fruits such as raspberries, strawberries, or sweet cherries.
From epicurious.com
Reviews 4
From epicurious.com
Reviews 4
- Dip ramekins, 1 at a time, into a bowl of hot water 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto center of a small plate.
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BEST PANNA COTTA RECIPE - HOW TO MAKE PANNA COTTA - DELISH
Panna Cotta is a cream based Italian dessert that is unbelievably delicious.
From delish.com
Reviews 4
Total Time 5 hours
Category gluten-free, date night, dinner party, dessert
Cuisine Italian
From delish.com
Reviews 4
Total Time 5 hours
Category gluten-free, date night, dinner party, dessert
Cuisine Italian
- In a medium saucepan, add milk and sprinkle gelatin in an even layer over entire surface of milk. Let sit for 5 minutes to let gelatin bloom and soften. Place saucepan over medium heat and begin to whisk gelatin into milk until there are no lumps. Keep whisking occasionally for 2 to 3 minutes to make sure it is completely dissolved. Add cream, sugar, vanilla bean seeds, and a large pinch of salt. Continue whisking, until sugar is dissolved and mixture is warmed through, about 5 minutes. It shouldn’t come to a boil, so lower the heat if the mixture is starting to get too warm. Remove from heat and add lemon peel. Let mixture cool for about 15 minutes and stir occasionally to help cool the mixture down and keep the mixture from separating. Spray four 6-ounce ramekins with a small amount of cooking spray and use a paper towel to wipe the spray around the bottom and edges of ramekins and wipe out any excess spray. You want a thin coating without any excess pooling in the ramekins. Remove lemon peel from cream mixture and give it one final good whisk. Pour mixture into a large glass measuring cup or other vessel with a spout. Divide mixture evenly between ramekins. Refrigerate until panna cotta is set, at least 4 hours or up to 2 days. When ready to serve, unmold panna cotta by filling a small bowl with hot water. Dip ramekins, without getting any water in the panna cotta itself, into the hot water for several seconds. Run an offset spatula under hot water, then wipe off with a towel. Run the hot spatula around the edge of the panna cotta, then invert onto the dish you want to serve on. It helps to wiggle to ramekin around a little bit and tap on the bottom to get the panna cotta to fall onto the plate. Serve with roasted fruit over top. Preheat oven to 400°. Place fruit into a 9”-x-13” baking pan. Sprinkle sugar and lemon juice on top and toss to combine. Roast in oven until fruit is soft and juicy, about 20 minutes. Stir fruit halfway through. Let cool down to room temperature before serving.
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Reviews 4.5
Category dessert
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Reviews 4.5
Category dessert
Cuisine american
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This light-as-can-be pumpkin chiffon pie gets its cloudlike texture from the addition of beaten raw egg whites. Be sure to take them all the way to stiff peaks for a slice of pie that can hold its shape. Parbaking the graham cracker crust at a relatively low temperature for a longer period of time ensures a crisp and deeply fragrant crust that won’t become soggy once the pumpkin filling is added.
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Reviews 4.8
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Reviews 4.8
- Vigorously whisk cream in a large bowl until medium peaks form. Fold in sour cream and remaining 2 Tbsp. sugar and ¼ tsp. salt just to combine. If the cream looks like it could use another whisk or two to hold medium peaks, give it a whisk until it reaches the desired consistency. Using a large spoon, dollop a generous amount of whipped cream in the center of pie. Sprinkle with reserved graham cracker crumbs. Slice and serve with any remaining whipped cream alongside.
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Dec 31, 2013 · Then, in another bowl the unflavored gelatin powder and water is combined and mixed until the powder is dissolved. After letting the mixture rest for 10 minutes, 1 cup of boiling water is added and it is stirred again. Finally, the gelatin …
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