An heirloom gelatin salad recipe featuring rhubarb and cherries.
Ingredients
2½ cups Cherry Berry Tea (divided)
2 envelopes unflavored gelatin(envelope)
1 teaspoon cherry extract
¼ cup THM Gentle Sweet or your favorite sweetener
2 cups cherries (pitted and chopped)
1 cup rhubarb (chopped)
½ cup 0% Greek Yogurt
Instructions
Reserve ½ cup of tea in a measuring cup. Add Gelatin to this ½ cup of tea and allow to bloom. approx 5 minutes
Place cherries, rhubarb and 2 cups of tea into your blender or food processor, pulse until chunky.
Transfer this mixture into a pan on the stove top and bring to a boil, allow to simmer for 8-10 min stirring occasionally until cherries pop and rhubarb is soft. Remove from heat and allow to cool slightly, add sweetener and stir until dissolved. Add bloomed gelatin and stir to combine.
Add yogurt and stir well to combine. Pour into a lightly greased gelatin mold, or serving bowl.
Place in refrigerator and chill for at least 4 hours or until firm.
To Unmold Gelatin:
Fill a bowl that the mold will fit into with luke warm water and dip mold into water for 10-15 seconds. Place serving platter over mold and flip. If salad doesn't release immediately, jiggle it a bit holding both the mold and the serving platter.