Friday, March 5, 2010

Raspberry Gelatin Layered Dessert

If there is one thing I have found after keeping a food blog for over 2 years it is that you cannot take an appetizing picture of a casserole or a jello salad, it just doesn't work. Hence my apology for this picture. This is a converted recipe from the classic "Pretzel Jello Salad" if you have ever had it. There is also a bit of a time investment in this recipe but it is one you could serve to non SCD'ers and have it be a hit. Enjoy!

Raspberry Gelatin Layered Dessert


1 c. toasted hazelnuts or almonds
1/2 c. almond flour
1 tsp. vanilla
1/4 tsp. salt
3 T. melted coconut oil

Cream Layer:
1 c. yogurt made from half and half or cream cheese
1 c. whipping cream, whipped
1/3 c. honey
1 tsp. vanilla
1/2 tsp. lemon zest

Gelatin Layer:
1 1/2 T. unflavored Gelatin
4 T. water
3 c. apple-raspberry juice, no sugar added
2 c. fresh or frozen raspberries


Begin by chopping hazelnuts or almonds in a food processor till fine. Add almond flour, salt, vanilla, and coconut oil and process till combined. Press the mixture into the bottom of an 8x8 or 9x9 inch glass pan. Bake at 350 degrees for 12-15 minutes. The crust should not be brown in the center but barely around the edges. Cool completely (1-2 hours).

For the cream layer combine all ingredients with a hand mixer. Pour over crust and spread out evenly.

For the gelatin layer combine the gelatin and 4 T. water. Let sit 5 minutes. Meanwhile bring 1 1/2 c. of the juice to a boil, add gelatin mixture and remove from heat. Stir until gelatin is completely dissolved. Add the remaining juice and raspberries. Gently ladle over cream mixture. Cover and let dessert set in refrigerator at least 6 hours. You can serve as is or top with more fruit and whipped cream.

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