Fruited Chiffon Squares-Saturday Sweet

Today's Saturday Sweet is one that I have had ready to post in my drafts for awhile.  I sort of forgot about it and want to get it posted before summer really goes away.  This is a great dessert, but can also be served as a salad. Cool and light, it is perfect in the summertime when so much fresh fruit is readily available.  Well drained, canned fruit can be used at other times of the year.  It is quick and easy to put together, make-ahead, and the ingredients are easily varied.

Vary the gelatin flavor and fruit combination to your liking.  Orange gelatin with drained mandarin oranges tastes like orange sherbet.  Lime gelatin with chopped pear is a classic.  Any of the berry flavors are very good.  Splash lemon juice over bananas if you use them.  Use sugar-free gelatin for a fairly low sugar, low-fat dish.

To make measuring the non-dairy whipped topping easier, I just run a table knife through the middle of a tub of topping while it is frozen and remove half to another bowl to thaw.

It is best to eat this within a day or two.  It tends to get weepy after that.  I have had the same challenge with any gelatin recipe that uses the "fast to gel" ice cube method like this recipe call for.

A local grocery story used to supply recipes on cards many years ago.  That is where I found this one.

The combination pictured is mixed berry gelatin and sliced bananas.

Fruited Chiffon Squares
1 large package gelatin, regular or sugar-free
1 1/2 c. boiling water
2 to 2 1/2 cups ice cubes
half of an 8-oz. tub of non-dairy whipped topping, thawed
2 c. chopped fresh fruit or berries of your choice, or 1 (16 oz.) can fruit, drained and chopped, or 1 (16 oz.) can fruit cocktail, drained, or 1 (11 oz.) can mandarin oranges, drained or about 2 small bananas sliced.

Bring water to a boil.  Add gelatin and stir until dissolved.  Add ice cubes and stir constantly until gelatin begins to thicken, 3 to 5 minutes (becomes egg white consistency).  Remove any unmelted ice.  Measure 1 cup dissolved gelatin and mix into whipped topping, blending with a whisk until smooth.  Pour mixture into an 8-inch square pan and chill until set, but not firm, about 10-15 minutes.  Fold fruit into remaining gelatin.  Gently spoon gelatin with fruit over the creamy layer.  Return to refrigerator and chill until firm, at least one hour.  (I usually allow at least 3 or 4 hours for this.)  Cut into squares and turn upside down on individual serving plates.  Garnish with additional whipped topping and fruit if desired.  Serves 9.

Linking to:  Weekend Potluck
Sweets for a Saturday
Strut Your Stuff
Weekend Bloggy Reading
Show Your Stuff
I'm Lovin' It Party

Ingredient Spotlight-Cran/Ras/Pineapple Squares

Today the Ingredient Spotlight over at Eat at Home is sweetened condensed milk.

One of the things I like best about making my own sweetened condensed milk is that I can freeze it in just the amounts needed for a particular recipe and not have to figure out what to do with the leftovers from an opened can.

For this recipe, I did make the milk with half sugar and half Splenda and left out the butter.

This recipe makes a great light summer dessert with a taste of fall coming from the cranberries. Although it must be made ahead, it is very easy to put together.  If I remember to do it, I put the can of cranberry sauce in the freezer for several hours before I start to make this.  It helps make the gelatin set up faster.

You can use a graham cracker or vanilla wafer crust.  I used vanilla wafers as I had them left from making the Peanut Butter Banana Cream Squares.  The crust may be baked at 375 degrees for 8 to 10 minutes until lightly browned then cooled, or it can simply be chilled for 30 minutes which is great to do when the weather is hot.

The marshmallow/milk mixture stabilizes the whipped cream so the topping will stand up for several days.  This combo could be used on other desserts calling for whipped cream topping.

I adapted this recipe from a pie recipe  I found in a Nov./Dec. 2007 issue of Simple & Delicious magazine.

Cran/Ras/Pineapple Squares
1 1/2 c. graham cracker crumbs (about 24 squares)
1/4 c. sugar
1/3 c. melted butter
OR
1 1/2 c. vanilla wafer crumbs (about 30-36 wafers)
1/4 c. melted butter
1 can (8 oz.) unsweetened crushed pineapple, drained
1 small pkg. raspberry gelatin, regular or sugar-free
1 can whole-berry cranberry sauce
2 c. miniature marshmallows
1/4 c. sweetened condensed milk
1/2 t. vanilla extract
1 c. heavy whipping cream, whipped

In a mixing bowl combine either the graham cracker crumbs or the vanilla wafer crumbs with the other crust ingredients and mix well.  Press into a foil-lined 8-in. square baking pan.  Either bake at 375 degrees for 8 to 10 minutes and let cool or place in fridge and chill for 30 minutes before filling.  Meanwhile, pour pineapple into a sieve placed over a glass measuring cup.  Let drain 10 to 15 minutes.  Set pineapple aside.  Add enough water to pineapple juice to make 1 c.  Place cup in microwave and heat to boiling, about 3 to 4 minutes.  Pour juice/water mixture into a mixing bowl.  Add gelatin and stir until dissolved.  Add cranberry sauce and mix until well blended.  The mixture will be lumpy because of the cranberries.  Add pineapple. Refrigerate until partially set.  Pour into prepared crust.  Refrigerate until completely set.  When gelatin is almost set, make the topping.  Combine marshmallows and sweetened condensed milk in a heavy saucepan.  Cook and stir over medium-low heat until marshmallows are melted.  Remove from heat and stir in vanilla.  Transfer mixture to a large mixing bowl, cover and let stand until at room temperature.  Meanwhile whip the cream.  Mix a third of the whipped cream into the marshmallow/milk mixture.  (Mixture will be stringy at first.)  Fold in the remaining whipped cream.  Spread over gelatin layer.  Refrigerate until set.  Using the foil, lift dessert from pan.  Cut into squares.  Makes 9 servings.  This will keep well for several days.

Linking to:  Ingredient Spotlight

Raspberry/Brownie Layered Dessert

Note:  If you are a follower and got this in a reader, the amount of water is wrong.  Should be 2 c.  I have corrected the recipe.

Saturday was an alligator day around here.  When you are up to your armpits in alligators, it is hard to remember that your objective was to drain the swamp.  By the end of the day, I knew that I needed chocolate.

Problem was, I had fresh raspberries I needed to do something with.  After some thought, I decided that brownies and raspberries would be a good paring.  I sort of have a reputation for doing different things with layered desserts so I adapted parts of various recipes and came up with this:  a thin layer of brownies, a cream cheese layer, and a raspberry fluff or mousse type layer topped with dollops of whipped topping.  I couldn't come up with a very inventive name, any ideas?  The raspberry layer is an adaptation of Six Sisters Stuff Raspberry Fluff Salad recipe.

I recently was able to purchase some Pillsbury Brownie Mixes for $ .50 each so I used half of one of those to make the brownie layer.  A homemade recipe for brownies for a 8 or 9-inch square pan baked in a 9x13-inch pan would work also.  For a thicker layer of brownies, use a regular recipe for a 9x13-inch pan.

Whipped cream may be used instead of the whipped topping if desired.  Measure after the cream has been whipped.  A pint of whipping cream will be plenty.  A 12-oz. container of whipped topping will make the dessert and dollops for topping.

I have to say how much I love Reynolds Nonstick Foil.  I have been using it underneath the raspberries that I have frozen individually.  I just line a baking sheet with the foil, wash the raspberries, and scatter them out over the foil.  Place in freezer until the raspberries are frozen.  Remove the raspberries to a freezer bag.  Not one raspberry has stuck to the foil.  I have used the same sheet over and over, still no sticking.  I lined my baking pan for this dessert, and it came right off.  I still use the regular foil, too.  But the nonstick is great is certain uses.

Raspberry and Brownie Layered Dessert
1 pkg brownie mix, divided in half
half of additional ingredients called for to make the brownies
1/2 c. chopped pecans, toasted
1 large pkg. cook and serve vanilla pudding (may use sugar free)
1 large pkg. raspberry gelatin (may use sugar free)
2 c. water.
1 T. lemon juice
6 oz. fresh or individually frozen raspberries (about 1 c.)
1 c. whipped topping or whipped cream
1 pkg. (8 oz.) cream cheese (may be 1/3 fat or fat free)
1 c. powdered sugar (I sift this)
1 c. whipped topping or whipped cream.

Measure brownie mix and divide in half (will be about 2 c.)  Prepare mix with half of each of the ingredients called for on the package.  Add pecans and mix well.  Pour into 9x13-inch baking dish lined with nonstick foil.  Bake at oven temperature called for on package about 12 to 15 minutes or until done.  Let cool 15 minutes.  Place in refrigerator to continue cooling.
Combine vanilla pudding, raspberry gelatin, water, and lemon juice.  Blend together well.  Cook over medium heat, stirring often, until mixture boils.  Remove from heat and pour into a bowl.  Place in refrigerator until thickened. (about 1 hour)
Meanwhile mix together softened cream cheese, powdered sugar, and whipped topping.  Spread over cooled brownie layer.
Add whipped topping to gelatin blending very well.  Carefully stir in raspberries.  Spread over cream cheese layer.  Chill until ready to serve, at least 2 to 3 hours.  Cut into squares and serve with dollops of whipped topping.  Store, covered, in refrigerator.  Makes 12 servings.

Linking to:  Melt in Your Mouth Monday,   Newbie Party, Summer Cookout Food, Sharing Monday,
Making a Food-"e"  Friend Monday,
Sweet Treats Thursday

Ingredient Spotlight-Festive Cranberry Salad

When Tiffany interviewed me over at Eat at Home, one of the questions was about my favorite meal.  This is the cranberry salad that I listed.  This salad has pretty much replaced the regular cranberry side at our Thanksgiving dinners.  I do make it throughout the year, tho.  The recipe was in a magazine ad for Jell-O back when Bill Cosby was Jell-O's spokesperson.  I have never done the molded version but am including the instructions for it.

Festive Cranberry-Pineapple Salad
1 can (20 oz.) DOLE Crushed Pineapple, undrained
2 pkgs. (4-serving size each) or 1 pkg. (8-serving size) JELL-O Brand Raspberry, Cherry or Cranberry Flavor Gelatin (regular or sugar-free)
1 can (16 oz.) whole berry cranberry sauce
1 medium  apple, chopped
2/3 cup chopped PLANTERS Walnuts

DRAIN pineapple, reserving liquid in 1-qt. liquid measuring cup.  Add enough cold water to reserved liquid to measure 3 cups; pour into large saucepan. Bring to a boil; remove from heat. Add gelatin; stir at least 2 min. until completely dissolved. Add cranberry sauce; stir until well blended. (Note: Due to the presence of whole berries in the cranberry sauce, the gelatin mixture will not be smooth.) Pour into large bowl. Refrigerate 1-1/2 hours or until slightly thickened (consistency of unbeaten egg whites.)  Add pineapple, apple and walnuts; stir gently until well blended. Pour into medium serving bowl.  Refrigerate 4 hours or until firm.  Store any leftover salad in refrigerator.  Makes 14 servings (1/2 c. each)

If you don't want the salad to take as long to set up as the instructions above take, you can freeze the cranberry sauce overnight.  I take it out of the can and put it in a heavy-duty plastic bag, seal it well, flatten the bag, and freeze.  Add the cranberry sauce to the warm pineapple/water mixture, breaking it up well.  This helps the Jell-O to set up faster.

You can also just go ahead and stir pineapple, apple, and walnuts into the pineapple juice/cranberry mixture right away.  This will cause the apple and the nuts to float at the top of the Jell-O.  If I am in a real hurry, I don't have a problem with that.

Variation - Molded Cranberry-Pineapple Salad
To serve as a molded salad, substitute a 6-cup mold for the serving bowl. Also, use 1 can (8-1/4 oz.) DOLE Crushed Pineapple, 1/3 cup chopped PLANTERS Walnuts and add enough cold water to the reserved pineapple liquid to measure 2 cups. Makes 10 servings, 1/2 cup each

Tomorrow-Skipping through Blogland to "For the Love of Grub"

Linking to:  Ingredient Spotlight