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Miscellaneous/Gift Ideas


Recipe info
Category: Miscellaneous/Gift Ideas
Rating: 0.00
Contributor:n/a

Raspberry Gift Box







Categories: Dessert
Yield: 8 Servings

2 pk (4-serving size) -or-
1 pk (8-serving size) Jell-O
-brand gelatin; raspberry
-flavor
1 1/2 c Boiling water
3/4 c Cran-raspberry juice
Ice cubes
3 1/2 c (8 ounces) Cool Whip whipped
-topping; thawed
Gumdrop ribbon (optional)
Frosted cranberries

------------------------------RASPBERRY SAUCE------------------------------
-(optional)
2 pk (10-oz) Birds Eye quick thaw
-red raspberries; thawed
2 ts Cornstarch

DISSOLVE gelatin in boiling water. Combine cran-raspberry juice and ice
cubes to make 1-3/4 cups. Add to gelatin, stirring until ice is melted
Chill until slightly thickened. Fold in whipped topping. Pour into 9x5-inch
loaf pan. Chill until firm, about 4 hours.

PREPARE Raspberry Sauce, Gumdrop Ribbon and Frosted Cranberries, if
desired.

UNMOLD gelatin mixture onto serving plate. Cut Gumdrop Ribbon into 2
(10X1-inch) strips and 1 (5X1-inch) strip. Place strips on raspberry loaf,
piecing strips together as necessary, to resemble ribbon. Cut 7 (3X1-inch)
strips; form into bow. Place on gumdrop ribbon . Decorate with Frosted
Cranberries. Serve with Raspberry Sauce.

MAKES 8 servings GUMDROP RIBBON:

1. Line up gumdrops in a row on surface or sheet of waxed paper sprinkled
with sugar. Flatten into long strips with rolling pin, turning frequently
to coat with sugar.

2. Cut flattened gumdrops with sharp knife into 1-inch strips.

3. To make bow, fold over four strips to form loops of the bow; place on
dessert. Then place a small loop in center to cover center of bow. Cut
"V's" at one end of remaining two strips, if desired; place under loops to
resemble ends of ribbon. FROSTED FRUITS: Use fresh cranberries or green or
red seedless grapes. Dip fruit into lightly beaten egg white. (NOTE: Use
only clean eggs with no cracks in shell.) Hold to permit excess white to
drain off; roll in sugar in flat plate to coat well. Place on tray covered
with waxed paper. Let stand until dry. RASPBERRY SAUCE:

PLACE raspberries in food processor or blender; cover. Process until
smooth; strain to remove seeds. Combine cornstarch with small amount of
the raspberries in medium saucepan; add remaining raspberries. Bring to
boil over medium heat, stirring constantly; boil 1 minute. Chill.

MAKES 2 cups, Prep time: 30 minutes, Chill time: 4 hours

From . Downloaded from Glen's
MM Recipe Archive, http://www.erols.com/hosey.

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