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Raspberry - Tea Mold
Source: dLife

Raspberry-tea mold with mint leaves and cantaloupe.

Prep Time: 2 hours
Cook Time: 5 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 103.3
Total Carbs 25.0 g
Dietary Fiber 0.4 g
Sugars 21.3 g
Total Fat 0.0 g
Saturated Fat 0.0 g
Unsaturated Fat 0.0 g
Potassium 161.6 mg
Protein 3.1 g
Sodium 9.1 mg
Dietary Exchanges
, 1 Fruits , 1 Other Carbs
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 each  unflavored gelatin
0.3333 cup  sugar
2 cup  Juice, cranberry raspberry
2 each  tea bags
1 cup  cold water
0 1/2 pint  Raspberries, fresh
1 cup  Melon, cantaloupe, fresh, diced
6 each  peppermint, fresh, leaves
  1. Use a 1-quart saucepan and mix gelatin and sugar. Stir in 1/2 cup cranberry juice; let stand 3 minutes to soften gelatin. Stir over low heat until gelatin completely dissolves, (about 3 minutes). Remove from heat.
  2. In a 2-cup glass measuring cup, combine tea bags with boiling water, let steep 5 minutes. Remove tea bags and discard.
  3. In a medium bowl, stir together dissolved gelatin, tea and remaining 1 1/2 cups juice. Refrigerate juice mixture, stirring occasionally, until it has the consistency of unbeaten egg whites, (about 1 hour and 45 minutes). To quick-chill gelatin, set bowl in larger bowl of ice water and stir frequently with rubber spatula just until mixture begins to thicken.
  4. Stir raspberries and cantaloupe into thickened gelatin; pour into 5-cup mold. Cover and refrigerate until firm, 4 hours.
  5. To un-mold gelatin, place mold up to rim in bowl of warm water for a few seconds. Be careful not to melt gelatin. Remove mold from water. Insert small metal spatula around edge of mold to release gelatin. Dry outside of mold. Invert platter on top of mold, then quickly invert mold and platter together. Lift off mold. Garnish with mint, raspberries and cantaloupe.

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