Raspberry Jello Mold
This Raspberry Jello Mold is a perfect addition to your holiday table.
It’s a vibrant, sweet, and slightly tangy dessert that’s not only a treat for the taste buds but also a visual delight.
Besides being easy to make it also requires minimal ingredients.
There are 8 large servings that are only 2 points each.
Its bright color and fresh taste make it a standout dish among the usual holiday fare.
The Ingredients
Sugar-Free Raspberry Jello: This forms the base of your mold and brings that vibrant, ruby-red color to your dessert.
The sugar-free version helps keep the calorie count low, making this a guilt-free treat.
Raspberries: These berries add a natural sweetness and tartness to the mold, enhancing the flavor of the Raspberry Jello.
They also contribute to the dessert’s overall texture and visual appeal, providing a delightful burst of freshness in every bite.
Fat-Free Cool Whip: This adds creaminess to the Jello and complements the tart raspberries perfectly.
Click here to track the points on your Weight Watchers app.
How to Make a Raspberry Jello Mold
Overall this is an easy recipe. One thing I recommend is making it the day before you plan on serving it, that way it has time to set in the fridge.
Spray a bundt pan with no-stick cooking spray, then add the raspberries.
Pour one pack of Jello into a bowl and add 1 cup of boiling water. Whisk for 3 minutes, until gelatin is dissolved, then add 1 cup of cold water.
Pour Jello into the bundt pan, over the raspberries. Put in the freezer for 30 minutes.
At the end of the 30 minutes, make the second box of Jello by adding 1 cup of boiling water to the Jello. Whisk for 3 minutes, then add the cup of cold water.
Whisk in the Cool Whip. Once it is blended together and turns pink pour it over the Jello in the bundt pan.
Refrigerate overnight. You can put the bundt pan in warm water for 3 seconds to get the Jello mold out easily.
Raspberry Jello Mold
Ingredients
- 2 (.3 oz) boxes of sugar-free raspberry Jello
- 2 cups boiling water, divided
- 2 cups cold water, divided
- 8 oz. fat-free Cool Whip
- 2 cups raspberries
Instructions
- Spray a bundt pan with no-stick cooking spray, then add the raspberries.
- Pour one pack of Jello into a bowl and add 1 cup of boiling water. Whisk for 3 minutes, until gelatin is dissolved, then add 1 cup of cold water.
- Pour Jello into the bundt pan, over the raspberries. Put in the freezer for 30 minutes.
- At the end of the 30 minutes, make the second box of Jello by adding 1 cup of boiling water to the Jello. Whisk for 3 minutes, then add the cup of cold water. Whisk in the Cool Whip. Once it is blended together and turns pink pour it over the Jello in the bundt pan.
- Refrigerate overnight. You can put the bundt pan in warm water for 3 seconds to get the Jello mold out easily.
There is so much you can do with Jello! Check out these recipes for more ideas:
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!
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