Ingrédients pour Northwest Jello Salad
- Raspberry Gelatin Powder
- Boiling Water
- Frozen Raspberries
- Half And Half Cream
- Granulated Sugar
- Unflavored Gelatin
- 1 1/2 cups water (divided use)
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups fresh or frozen blueberries
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Comment préparer Northwest Jello Salad
- **Layer 1 (Raspberry):** Boil 1 cup of water. Remove from heat. Add 1 (3 ounce) package of raspberry-flavored gelatin and stir until completely dissolved.
- Stir in 1 cup fresh raspberries.
- Pour into a chilled bundt pan.
- Refrigerate until completely firm (approximately 2-3 hours).
- **Layer 2 (Cream):** In a medium saucepan, heat 1 cup heavy cream and 1/2 cup granulated sugar over medium heat, stirring constantly, until sugar is dissolved and mixture is heated through. Remove from heat.
- In a small bowl, sprinkle 1 (1 ounce) package of unflavored gelatin over 1/4 cup cold water and let it bloom for 5 minutes.
- Stir the bloomed gelatin into the warm cream mixture until completely dissolved.
- Stir in 1 cup sour cream and 1 teaspoon vanilla extract. Cool the mixture thoroughly at room temperature (at least 1 hour) until it reaches a consistency similar to pudding.
- Gently pour the thoroughly cooled cream mixture over the set raspberry layer. Refrigerate until firm (approximately 2-3 hours).
- **Layer 3 (Blueberry):** Drain 2 cups fresh or frozen blueberries, reserving 3/4 cup of the juice. Set aside.
- In a small bowl, dissolve 1 (3 ounce) package of blueberry-flavored gelatin in 1/2 cup hot water.
- Add the drained blueberries and the reserved 3/4 cup blueberry juice to the gelatin mixture. Stir until well combined.
- Cool the blueberry mixture thoroughly at room temperature (at least 1 hour) until it reaches a consistency similar to pudding.
- Gently pour the thoroughly cooled blueberry mixture over the chilled cream layer.
- Refrigerate until completely firm (approximately 2-3 hours) before unmolding.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
141g
Fat
23g
Carbs
13g