Fruit And Cheese Mold Recipes
CREAMY FRUIT MOLD
Because it can be made ahead, a gelatin salad like this one, brimming with fruit and nuts, is so convenient. This salad (another old standby from the cooking show I watched years ago) comes out of the mold easily and looks very attractive when served. -Shirley Leister, West Chester, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a bowl, beat cream cheese and gelatin. Add water, stir until gelatin is dissolved. Refrigerate until thickened, about 1 hour, stirring frequently. Add mayonnaise; whisk until smooth. Stir in fruit and pecans. Pour into a 1-qt. mold that has been coated with cooking spray. Chill until firm. Unmold onto a serving platter.
Nutrition Facts : Calories 289 calories, Fat 19g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 129mg sodium, Carbohydrate 28g carbohydrate (26g sugars, Fiber 2g fiber), Protein 4g protein.
HEAVENLY CHEESE MOLD
Cheddar cheese and pineapple- a delightful combination! This recipe was popular in the 1940's.
Provided by Pat Duran @kitchenChatter
Categories Fruit Salads
Number Of Ingredients 6
Steps:
- Drain pineapple, reserving syrup. Dissolve jello in boiling water; add enough cold water to reserved syrup to measure 3/4 cup. Stir in lemon juice. Chill until partially set;( like thick egg whites); Fold in pineapple, cheese and whipped stiff cream. Pour into 1 1/2 cup mold; chill until firm. Unmold onto a serving plate. Great with crackers and celery sticks.
FRUIT AND CHEESE MOLD
Number Of Ingredients 9
Steps:
- Sprinkle gelatin over pineapple juice dissolve over low heat, stirring. Pour into blender or food processor add cottage cheese and purée. Turn into bowl add salt. Fold in fruits, honey, and sour cream. Turn into a rinsed 1 1/2 -quart ring mold and chill until firm. Unmold on lettuce.
Nutrition Facts : Nutritional Facts Serves
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