Refreshing watermelon and fresh raspberries offer a sweet taste of the past in this sweet and healthy remix of gelatin salad.
Gelatin salads (which are essentially desserts) remind me of my childhood. At home and at potluck events, brightly tinted gelatin with fruit was often served, to the point where no buffet table seemed complete without at least two variations. I’ve been pleasantly surprised to learn of the potential health benefits of gelatin, and my joints and digestion have been benefitting from my return to gelatin desserts.
What I don’t miss are the bright artificial colors, so I have found that certain fruits, like watermelon, raspberries, and even grapefruit, create lovely results more naturally. So why not revive the gelatin tradition? This gelatin salad is a fabulous way to use leftover watermelon halves taking up space in the refrigerator. At least that was my excuse for making this dessert twice already this month. With or without a creamy topping, this sweet and fruity gelatin salad is quite appealing, and I have zero regrets about spooning up seconds.
Raspberry Watermelon Gelatin Salad Remix
- 2 + 1/2 cups watermelon puree or strained watermelon juice
- 1 cup cold water
- 2 packets uflavored gelatin powder (about 1 scant Tbsp. each)
- 1/4 cup fresh lemon juice
- 1/3 cup raw sugar or coconut palm sugar
- 2/3 cup (or more) fresh raspberries, rinsed
- cold whipped dairy cream (sweetened) or whipped coconut cream, optional
- additional fresh raspberry, optional, for garnish
- fresh mint or basil leaves, optional, for garnish
- In a 6 to 8 cup non-reactive mixing bowl, pour in cold water and sprinkle gelatin packets over the water. Let sit for several minutes until the all the gelatin is wet.
- Heat the watermelon juice or watermelon puree in a medium saucepan until it boils gently. Turn off heat and pour hot juice over the gelatin-water mixture. Stir to dissolve the gelatin thoroughly, for about 5 minutes. Whisk in sugar and lemon juice until sugar dissolves completely.
- Carefully pour warm watermelon gelatin mixture into the serving bowl, breaking up bubbles that form on the surface with a fork. Add raspberries and let the gelatin mixture cool to room temperature before covering and chilling in the refrigerator for 3 to 4 hours, until gelatin is set.
- If desired, top the gelatin with coconut whipped cream (non-dairy) or whipped dairy cream sweetened to taste. Garnish with additional raspberries and mint or basil leaves if desired. Serve chilled or slightly cool.
Recipe by Julia of SwirlsandSpice.com
I’m sharing this recipe at Allergy Free Thursday.