Vanilla Cream with Pomegranate-Raspberry Stars
Vanilla Cream with Pomegranate-Raspberry Stars is a gluten free hor d'oeuvre. This recipe serves 45. One serving contains 50 calories, 2g of protein, and 0g of fat. If you have water, milk, sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 4 hours and 45 minutes.
Instructions
Add pomegranate juice to raspberry gelatin mixes; stir 2 min. until completely dissolved.
Pour into 9-inch square pan sprayed with cooking spray. Refrigerate 40 min. or until firm.
Cut into 8 star shapes with 2-inch cookie cutter, then cut remaining gelatin into 1/2-inch cubes. Refrigerate until ready to use.
Meanwhile, sprinkle unflavored gelatine over cold water; let stand 5 min. or until softened. While gelatine is softening, bring milk just to simmer in medium saucepan on medium heat.
Add sugar and unflavored gelatin to milk; cook and stir 2 min. or until sugar is dissolved. Cool 5 min.
Whisk in yogurt until blended. Refrigerate 25 min. or until thickened but not set.
Arrange gelatin stars in single layer on bottom of 6-cup mold sprayed with cooking spray; spoon 3/4 cup yogurt mixture over stars. Refrigerate 15 min. or until set but not firm.
Add remaining yogurt mixture to mold; top with gelatin cubes. Refrigerate 3 hours or until firm. Unmold dessert before serving.
Garnish with pomegranate seeds.