Cranberry Jello Mold Recipe???

[ReneeD70]

I've looked and looked on the internet but every recipe I come across has crushed pineapple and canned cranberry sauce in it.
It can't be so hard, but I don't want to experiment when I am taking it to a big family dinner.

Anyone have a tried and true sugar free recipe?

My own thoughts are to just cook down fresh cranberries with water and splenda, drain. Make SF cranberry jello (2 boxes) according to direction, halve, and then add berries to one half and chill, take the other half and add some whipped cream cheese or sour cream and top, then return to chill, so you have a layer effect. Any suggestions or actual recipes would be appreciated.

TIA
Renee

[lisabinil]

I don't have one for cranberry but I do have one for a lc Molded Cherry Coke Salad.

[Itsanewme]

Renee,

A friend of mine told me she uses shredded cucumber in her jello salad instead of pineapple. It absorbs the flavor of the jello and mimics the texture of crushed pineapple. I haven't tried it yet but I plan to for Christmas.

Mary

[magnamater]

Chopped fresh or frozen cranberries make a nice addition to a jello dish, of course more sweetener will probably be needed, as they are very tart.

I've done so in the past, but I didn't write it down. I use the food processor.

I also add chopped pecans and sour cream, yogurt, or whipped cream.

In the past I could find Sugar Free Jello in cranberry flavor. Didn't look this year.

Wish I had written it down for you. Unfortunately I cook by ear most of the time.

[lisabinil]

Molded Cherry Coke Salad

1/2 c very cold water
3 pkg Knox unflavored gelatin
4 c flat Diet Rite Cola
1 pkg unsweetened Black Cherry KoolAid
3 pkts Splenda
8 oz cream cheese, softened
1/2 c grated coconut (fresh is best)
1/2 c chopped celery
1/2 c chopped pecans

Soften gelatin in cold water for about 2 min in a glass measuring cup. Set cup in microwave and nuke for 1 1/2 min. Stir well and check to see if it's dissolved. If not nuke for a few more seconds and stir again. Pour into a large bowl. Add the flat Diet Rite, Splenda, and KoolAid. Stir until there is no fizz left.

Place 1 c of this liquid mixture into blender with softened cream cheese and whip until it's completely blended. Pour cream cheese mixture back into the bowl with the rest of the mixture. Stir to blend. Place in the refrigerator until it starts to setup stirring occasionally to keep the cream cheese blended. When the mixture begins to thicken, add pecans, coconut, and celery. It should be thick enough to suspend the chopped ingredients at this point-they shouldn't sink to the bottom of the bowl. Now pour into decorative mold of your choice. Return to the fridge and allow to chill until firm. Serve with lc whipped cream and/or strawberries or blueberries. Makes 8 servings at about 4.2 net carbs each.

[ReneeD70]

Originally Posted by lisabinil

Molded Cherry Coke Salad

1/2 c very cold water
3 pkg Knox unflavored gelatin
4 c flat Diet Rite Cola
1 pkg unsweetened Black Cherry KoolAid
3 pkts Splenda
8 oz cream cheese, softened
1/2 c grated coconut (fresh is best)
1/2 c chopped celery
1/2 c chopped pecans

Soften gelatin in cold water for about 2 min in a glass measuring cup. Set cup in microwave and nuke for 1 1/2 min. Stir well and check to see if it's dissolved. If not nuke for a few more seconds and stir again. Pour into a large bowl. Add the flat Diet Rite, Splenda, and KoolAid. Stir until there is no fizz left.

Place 1 c of this liquid mixture into blender with softened cream cheese and whip until it's completely blended. Pour cream cheese mixture back into the bowl with the rest of the mixture. Stir to blend. Place in the refrigerator until it starts to setup stirring occasionally to keep the cream cheese blended. When the mixture begins to thicken, add pecans, coconut, and celery. It should be thick enough to suspend the chopped ingredients at this point-they shouldn't sink to the bottom of the bowl. Now pour into decorative mold of your choice. Return to the fridge and allow to chill until firm. Serve with lc whipped cream and/or strawberries or blueberries. Makes 8 servings at about 4.2 net carbs each.

Yummy! Thanks for the recipe.

[vickigabri]

Originally Posted by ReneeD70

I've looked and looked on the internet but every recipe I come across has crushed pineapple and canned cranberry sauce in it.
It can't be so hard, but I don't want to experiment when I am taking it to a big family dinner.

Anyone have a tried and true sugar free recipe?

My own thoughts are to just cook down fresh cranberries with water and splenda, drain. Make SF cranberry jello (2 boxes) according to direction, halve, and then add berries to one half and chill, take the other half and add some whipped cream cheese or sour cream and top, then return to chill, so you have a layer effect. Any suggestions or actual recipes would be appreciated.

TIA
Renee

drati just left linda's low carb site she had one for lowcarb cranberry relish. with cranberrys and sf cranberry jello. she had to use rasp! i bet it wouldn't be 1/2 bad.im going to make it to go on some baked bree for an app. sorry i don't remember the amt of berries. caution linda wasn't very impressed with this thats why i didn't give great reviews. she's usually right on the money with her scoring!hail lindasue

[vickigabri]

Originally Posted by vickigabri

drati just left linda's low carb site she had one for lowcarb cranberry relish. with cranberrys and sf cranberry jello. she had to use rasp! i bet it wouldn't be 1/2 bad.im going to make it to go on some baked bree for an app. sorry i don't remember the amt of berries. caution linda wasn't very impressed with this thats why i didn't give great reviews. she's usually right on the money with her scoring!hail lindasue

here it is from linda's site i really hope this doesn't constitute copy wright lawsCRANBERRY RELISH
1/2 cup fresh or frozen cranberries, about 2 ounces
1 package diet cranberry jello *

Wash the berries, then put them in a small pot; cover with water. Bring to a boil, then simmer until most of the liquid has cooked down and they look syrupy. Stir and mash them to a pulp. Add the jello powder and stir until dissolved. Stir in 1 1/4 cups cold water. Pour into a serving bowl; chill until set. Before serving, stir to loosen it up.

Makes 6-8 servings

* I couldn't find cranberry jello, so I used raspberry.

Per 1/6 Recipe: 10 Calories; trace Fat; 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs
Per 1/8 Recipe: 8 Calories; trace Fat; 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carbs


This tastes pretty good, but I think it could use more cranberries. I also had to use raspberry jello because the store didn't have cranberry flavor.

hope this helps!

[Barbo]

Low Carb Cranberry/Raspberry Mold

Make fresh cranberry sauce with recipe that is on bag using
Splenda instead of sugar. Let it thicken and get cold.

1 sugar free raspberry or cranberry Jell-O (six serving size)
2c. Water
1 c. chopped pecans (optional)

Topping:
1 8 oz. package cream cheese
1 8 oz. package sour cream
Sugar sub to taste.

Mix Jell-O with boiling water until dissolved.
Add the cranberry sauce and chopped nuts
Place in 9x9” pan and let it get completely set.
I'm wondering if 9x12" would be better?

Mix topping ingredients together and spread on top.
Chill. A few frozen raspberries would be nice in this when you do the
Jello.

[ReneeD70]

Originally Posted by Barbo

Low Carb Cranberry/Raspberry Mold

Make fresh cranberry sauce with recipe that is on bag using
Splenda instead of sugar. Let it thicken and get cold.

1 sugar free raspberry or cranberry Jell-O (six serving size)
2c. Water
1 c. chopped pecans (optional)

Topping:
1 8 oz. package cream cheese
1 8 oz. package sour cream
Sugar sub to taste.

Mix Jell-O with boiling water until dissolved.
Add the cranberry sauce and chopped nuts
Place in 9x9” pan and let it get completely set.
I'm wondering if 9x12" would be better?

Mix topping ingredients together and spread on top.
Chill. A few frozen raspberries would be nice in this when you do the
Jello.

BINGO! Exactly what I was looking for. I would say a 9x13/13 would be fine. I am doing mine in one of those rubbery silicone mold/bundt pan thingees!
Thanks a lot.

[vickigabri]

ooooooohhhh another one for the holiday list thanks!

[Kisal]

Barbo, I don't believe I've ever seen a box of Jell-O brand gelatin that makes 6 servings.

I have a big box, that says it makes 8 one-half cup servings, and several small boxes that say they make 4 one-half cup servings. Do you mean the big box or the small box? I want to send this recipe to a friend of mine who is new to low-carb, and I really want it to turn out nice for her. She's struggling to come up with ideas for Thanksgiving.

TIA for your help, and for the great sounding recipe!

[Kevinpa]

The recipe that I always make is similar and also very tasty.

1 12 oz bag of fresh cranberries
1 1/2 cup sf Monin raspberry syrup (or davinci)
1 .3 oz box of sf raspberry jello
8 oz cream cheese (softened)
2 cups whipped cream

In a non stick sauce pan bring berries and syrup to a boil.
Let boil until all berries pop (approx 5 min).
Simmer an additional 5 min over med heat.
Stir in jello to disolve.
Transfer to mixing bowl and refrigerate until chilled.
When chilled, whisk in cream cheese and whipped cream then turn into a 9 x 13 dish.
Chill to set and serve.

[Barbo]

Yes I meant the sugar free larger size.

The original sugar recipe called for six ounces. Sorry!

[stewcarol]

Kevin, I'd like to make yours but only have vanilla and carmel davinci! Is there another sub, or would it work without that liquid, any idea? thanks.

[ReneeD70]

Originally Posted by ReneeD70

BINGO! Exactly what I was looking for. I would say a 9x13/13 would be fine. I am doing mine in one of those rubbery silicone mold/bundt pan thingees!
Thanks a lot.

I only noticed when I went to make this this afternoon that it was two layers, not all together SOOO no mold for this one. I just did it in a 9x13 pan like you did. Looks yummilicious.

[stewcarol]

I was hoping to mold mine, or at least serve in a pretty glass bowl. I've got the cranberries cooked in 1c water and 1 spenda pack...going to try the rest of Kevin's recipe and see how it turns out! Lots of options here. Hope your layered jello with topping turns out delicious!

[ReneeD70]

Originally Posted by stewcarol

I was hoping to mold mine, or at least serve in a pretty glass bowl. I've got the cranberries cooked in 1c water and 1 spenda pack...going to try the rest of Kevin's recipe and see how it turns out! Lots of options here. Hope your layered jello with topping turns out delicious!

What I tasted was perfect, tangy, lightly sweet and creamy. Perfect!

[Kevinpa]

Originally Posted by stewcarol

I was hoping to mold mine, or at least serve in a pretty glass bowl. I've got the cranberries cooked in 1c water and 1 spenda pack...going to try the rest of Kevin's recipe and see how it turns out! Lots of options here. Hope your layered jello with topping turns out delicious!

That is what I would have suggested if you didn't have the syrup. I should add that although mine is stiff after being chilled I don't think it is stiff enough to hold in a mold. That is why I use a 9 x 13. I serve mine in squares in dessert dishes.

[Barbo]

Happy that you liked it. I got all of my cranberries cooked today so
tomorrow early I can do the layers. I did the smooth sauce that I found
here on the board for Jay my DH. Then I made the cooked whole sauce
for me. They both turned out good. I put about 1 c. frozen strawberries
in my sauce as I like the combo better than straight crans. In any case
I am so happy that you liked it. I loooove that topping.

[stewcarol]

I made KevinPa's version, using a bag of cranberries prepared according to directions on the bag (1 c. water, plus a splenda quick pak to substitute for sugar). I needed to transfer it to a smaller bowl than I'd planned, because it doesn't make a huge batch (may double recipe next time; this one makes around 3 cups or so?). But, it was FANTASTIC! It molded nicely in the bowl (wasn't too thin), and was very popular at the buffet. You could never tell it was "lower carb". I used cool whip sugar free (not sure of that calorie count, versus heavy whipping cream). This could be served as dessert or a gelatin salad. Thanks for the tips!!

[mac24312]

Bumping for anyone that wants to use this for Thanksgiving...

HUGS
Christina