Greek Fruit And Nut 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.
HOLIDAY FRUIT AND NUT MOLD
Flavored gelatin made with ginger ale and spiked with spices, dried and candied fruits and nuts is ideal for a festive holiday side dish or dessert.
Provided by My Food and Family
Categories Recipes
Time 5h50m
Yield Makes 10 servings.
Number Of Ingredients 10
Steps:
- Stir boiling water into dry gelatin in large bowl at least 2 min. until completely dissolved. Stir in cold ginger ale and spices. Refrigerate about 1-1/2 hours or until thickened (spoon drawn through leaves a definite impression).
- Stir in fruits and pecans. Spoon into 5-cup mold sprayed with cooking spray.
- Refrigerate 4 hours or until firm. Unmold onto serving plate. Garnish as desired. Store leftover gelatin in refrigerator.
Nutrition Facts : Calories 140, Fat 3 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
GREEK FRUIT AND NUT MOLD
This dessert is very popular here in summer. The secret is the use of buttermilk and Greek yoghurt, creating layers that are creamy, slightly sour/sweet and utterly delicious - better make two of these! This recipe is dedicated to Chef Kate who loves all things JELLO!!! Refrigeration time is not included.
Provided by evelynathens
Categories Gelatin
Time 20m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Make first layer: Empty packet of lemon jello into a bowl and add 1 cup boiling water. Allow jello to soften a bit and then whisk until gelatin has completely melted. Add buttermilk and place in refrigerator to start setting. After about 1 hour, add diced peaches and mix. Pour into a bundt pan and place in refrigerator.
- Make second layer: Empty 1 1/2 packets of strawberry jello in a large bowl. Add 1 cup boiling water. Allow jello to soften a bit and then whisk until gelatin has completely melted. Add 1 cup orange juice and whisk in 2 cups greek yoghurt. Place bowl in refrigerator to start setting. After about 1 hour, gently mix in sliced bananas and toasted nuts. Pour over first layer in bundt pan and put into refrigerator for atleast 4 hours to set properly.
- Unmold by dipping bundt pan quickly into a larger container containing hot water, and then turning out onto a platter.
Nutrition Facts : Calories 209.9, Fat 4.4, SaturatedFat 0.6, Cholesterol 1.5, Sodium 167.9, Carbohydrate 39.9, Fiber 1.7, Sugar 34.5, Protein 5.1
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