The New Year is approaching and you need to celebrate somehow! This raspberry jello bundt will get the party going in no time.
How To Make Raspberry Jello Bundt
Grease a bundt pan with cooking spray.
For the Raspberry Jelly:
Dissolve your raspberry gelatin in the hot water and whisk to combine.
Sprinkle the fresh raspberries around the greased bundt pan, then pour your prepared jelly mixture. Shake to evenly coat the raspberries.
Set aside in a chilled area for roughly 2 to 3 hours and allow the gelatin to firm up. It should be firm to the touch without anything sticking to your fingers.
For Creamy Raspberry Flan:
Once your jelly layer has firmed up, prepare your flan layer by dissolving your raspberry gelatin in the hot water, then pour into a blender.
Add the rest of the flan ingredients and puree until smooth.
Pour slowly around the jelly layer, then set aside in a chilled area and allow the flan to firm up, anywhere from 6 hours to overnight. Your flan layer should be firm to the touch & slightly move away from the edges.
To release from the bundt pan, dip up to ½ of the bundt pan in hot water for a few seconds, then invert onto a plate or cake stand. It should slide off. Serve and enjoy!
- Calcium: 7mg
- Calories: 226kcal
- Carbohydrates: 54g
- Fat: 1g
- Fiber: 1g
- Iron: 1mg
- Potassium: 30mg
- Protein: 5g
- Saturated Fat: 1g
- Sodium: 264mg
- Sugar: 50g
- Vitamin C: 5mg
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