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Sparkling Berry Gelatin Cups

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  • Prep Time 10 min
  • Total Time 2 hr 0 min
  • Servings 4
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Revamp the classic gelatin mold into a fresh and fruity individual dessert idea, ready pop into the fridge with only ten minutes of prep time.

Brooke McLay Recipe by Brooke McLay
March 22, 2012

Ingredients

1/2
cup fresh raspberries
1/2
cup fresh blueberries
1/2
cup fresh blackberries
1
envelope unflavored gelatin
3
tablespoons granulated sugar
1/4
cup boiling water
3/4
cup chilled ginger ale
1/2
cup whipping cream
1
tablespoon granulated or powdered sugar
1/2
teaspoon vanilla, if desired
4
sprigs fresh mint

Directions

  • 1 Spray 4 (1/2-cup) custard cups or ramekins with cooking spray. Place cups on cookie sheet. In small bowl, gently toss the berries. Divide mixture evenly among cups.
  • 2 In medium bowl, stir together gelatin and 3 tablespoons sugar with whisk. Add boiling water; stir with whisk until gelatin is completely dissolved. Add ginger ale; stir until well blended. Pour gelatin over berries in each cup (cups will be full). Refrigerate 2 hours or until set.
  • 3 In chilled medium bowl, beat whipping cream, 1 tablespoon sugar and the vanilla with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high and beat just until soft peaks form.
  • 4 To serve, unmold each gelatin cup onto dessert plate; top each with 1/4 cup whipped cream. Garnish with mint.

Expert Tips

Small reusable plastic containers or mini tart pans can be used instead of the custard cups.

Keep it simple and use 1 1/2 cups raspberries instead of three kinds of berries.

Spike the gelatin with 1 tablespoon vodka for a martini-flavored treat!

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
137.8
% Daily Value
Total Fat
4.9g
8%
Saturated Fat
2.9g
15%
Cholesterol
16.6mg
6%
Sodium
13.6mg
1%
Total Carbohydrate
22.3g
7%
Dietary Fiber
2.5g
10%
Sugars
19.2g
Protein
2.5g
% Daily Value*:
Vitamin C
16.60%
17%
Calcium
2.70%
3%
Iron
3.40%
3%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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