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Add a photoServings: 8
Ingredients
- 2 pkt (4-serving size) -or possibly-
- 1 pkt (8-serving size) Jell-O brand gelatin, Boysenberry flavor
- 1 1/2 c. Boiling water
- 3/4 c. Cran-Boysenberry juice Ice cubes
- 3 1/2 c. (8 ounces) Cold Whip whipped topping, thawed Gumdrop ribbon (optional) Frosted cranberries
- 2 pkt (10-ounce) Birds Eye quick thaw red Boysenberries, thawed
- 2 tsp Cornstarch
Directions
- DISSOLVE gelatin in boiling water. Combine cran-Boysenberry juice and ice cubes to make 1-3/4 c.. Add in to gelatin, stirring till ice is melted Refrigeratetill slightly thickened. Mix in whipped topping. Pour into 9x5-inch loaf pan. Refrigeratetill hard, about 4 hrs.
- PREPARE Boysenberry Sauce, Gumdrop Ribbon and Frosted Cranberries, if you like.
- UNMOLD gelatin mix onto serving plate. Cut Gumdrop Ribbon into 2
- (10X1-inch) strips and 1 (5X1-inch) strip. Place strips on Boysenberry 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 Boysenberry Sauce.
- MAKES 8 servings GUMDROP RIBBON:1. Line up gumdrops in a row on surface or possibly 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 create 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 you like; place under loops to resemble ends of ribbon. FROSTED FRUITS: Use fresh cranberries or possibly green or possibly red seedless grapes. Dip fruit into lightly beaten egg white. (NOTE: Use only clean Large 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 till dry. BOYSENBERRY SAUCE:
- PLACE Boysenberries in food processor or possibly blender; cover. Process till smooth; strain to remove seeds. Combine cornstarch with small amount of the Boysenberries in medium saucepan; add in remaining Boysenberries. Bring to boil over medium heat, stirring constantly; boil 1 minute. Chill.
- MAKES 2 c.,
- Prep time: 30 min,
- Refrigeratetime: 4 hrs
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 73g | |
| Recipe makes 8 servings | |
| Calories 66 | |
| Calories from Fat 33 | 50% |
| Total Fat 3.71g | 5% |
| Saturated Fat 3.2g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 22mg | 1% |
| Potassium 29mg | 1% |
| Total Carbs 7.3g | 2% |
| Dietary Fiber 0.0g | 0% |
| Sugars 6.69g | 4% |
| Protein 0.85g | 1% |
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