Apricot Jello Mold Food

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APRICOT GELATIN MOLD



Apricot Gelatin Mold image

My mother always made this apricot Jell-O salad for celebrations. When my husband and I were dating, he fell in love with this dish and, as soon as we were married, asked me to get the recipe. You can substitute peach or orange gelatin for a fresh summer treat. -Suzanne Holcomb, St. Johnsville, New York

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 12 servings (1/2 cup each).

Number Of Ingredients 5

1 can (8 ounces) unsweetened crushed pineapple
2 packages (3 ounces each) apricot or peach gelatin
1 package (8 ounces) reduced-fat cream cheese
3/4 cup grated carrots
1 carton (8 ounces) frozen fat-free whipped topping, thawed

Steps:

  • Drain pineapple, reserving juice in a 2-cup measuring cup; add enough water to measure 2 cups. Set pineapple aside. Pour juice mixture into a small saucepan. Bring to a boil; remove from heat. Dissolve gelatin in juice mixture. Cool for 10 minutes. , In a large bowl, beat cream cheese until creamy. Gradually add gelatin mixture, beating until smooth. Refrigerate until slightly thickened, 30-40 minutes., Fold in pineapple and carrots, then whipped topping. Transfer to an 8-cup ring mold coated with cooking spray. Refrigerate until set. Unmold onto a serving platter.

Nutrition Facts : Calories 144 calories, Fat 4g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 128mg sodium, Carbohydrate 23g carbohydrate (18g sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

APRICOT JELLO MOLD



Apricot Jello Mold image

This is a lovely layered salad (or dessert) to serve with a heavier type of meal or on a hot summer day! The recipe comes from "The Romney Family Table" by Anne Romney who recommends serving it with a curried chicken salad. Recipe halves nicely.

Provided by Lorraine of AZ

Categories     Dessert

Time 6h

Yield 16 serving(s)

Number Of Ingredients 4

1 (46 ounce) can apricot nectar
4 (4 1/2 ounce) packages apricot gelatin
1 (16 ounce) can apricot halves, drained
1 (16 ounce) container sour cream

Steps:

  • Pour 2 cups of the apricot nectar into a saucepan reserving the rest. Add all the jello to the 2 cups nectar and stir well. Heat the saucepan to boiling, stirring constantly, until all the jello is dissolved.
  • Pour reserved nectar into a large bowl and add the contents of the saucepan. Stir well to blend. Line a large jello mold with the apricot halves, rounded side down. Pour 2 cups of the jello-nectar mixture over the apricot and refrigerate until firm but still a little sticky, about 1 hour. In a bowl, combine the sour cream with 2 more cups of the jello-nectar mixture and beat until fluffy. Pour on top of the first layer already in mold and let chill 2 hours. Pour remaining jello-nectar mixture over the sour cream layer and chill for several hours or overnight.
  • To unmold, dip the mold into hot water for 20 second or so. Loosen around the edges with a knife. Turn out onto serving plate. You may decorate the mold by encircling with fresh fruit or more apricot halves.

APRICOT FLUFF



Apricot Fluff image

When we were young mothers, I asked my best friend if she had a recipe for an easy ambrosia salad that I could take to a cookout later that evening. She shared this recipe with me and it's become a must-have at every barbecue I attend. It's sublime with peaches and peach gelatin, too. -Melissa Meinke, Fawn Grove, Pennsylvania

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 10m

Yield 10 servings.

Number Of Ingredients 5

1 cup apricot or peach yogurt
1 package (3 ounces) apricot gelatin
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
1 package (10 ounces) miniature marshmallows
3 cups cubed peeled fresh apricots

Steps:

  • In a large bowl, add yogurt to gelatin; stir 2 minutes to completely dissolve. Gently stir in whipped topping, then marshmallows and apricots. Refrigerate until firm, at least 4 hours.

Nutrition Facts : Calories 225 calories, Fat 3g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 57mg sodium, Carbohydrate 44g carbohydrate (36g sugars, Fiber 1g fiber), Protein 3g protein.

APRICOT SALAD



Apricot Salad image

Make and share this Apricot Salad recipe from Food.com.

Provided by jeswes54

Categories     Gelatin

Time 20m

Yield 1 9 x 11 pan

Number Of Ingredients 10

2 (3 ounce) packages orange Jell-O
2 cups boiling water
1 (20 ounce) can apricots in juice, reserve juice
1 cup apricot juice
1 (12 ounce) can crushed pineapple
1 cup apricot juice
1/2 cup sugar
1 egg, slightly beaten
2 tablespoons cornstarch
1 (8 ounce) package Dream Whip

Steps:

  • Boil 2 cups water, and add jello till dissolved. Add 1 cup cold apricot juice. Chop the canned apricots fine and add with the remaining juice from the canned fruit to the jello. Add the crushed pineapple. Pour into 9 x 11 cake pan or your favorite jello mold. Chill till set.
  • Prepare topping to spread on jello when set. Mix together in a saucepan:1 cup apricot juice, 1/2 cup sugar, 1 egg beaten slightly, and 2 tablespoons cornstarch. Cook over med. - low heat till thickened. Add prepared pkg. of Dream Whip. Spread over chilled jello.

Nutrition Facts : Calories 2955.1, Fat 96, SaturatedFat 84.9, Cholesterol 211.5, Sodium 1177.1, Carbohydrate 511.6, Fiber 11.9, Sugar 476, Protein 35.7

APRICOT JELLO SALAD



Apricot Jello Salad image

Make and share this Apricot Jello Salad recipe from Food.com.

Provided by Shari Jones

Categories     Gelatin

Time 4h20m

Yield 24 serving(s)

Number Of Ingredients 10

1 (28 ounce) can canned apricots, cut-up
1 (20 ounce) can crushed pineapple
2 -3 cups miniature marshmallows
1 (6 ounce) package apricot gelatin or 1 (6 ounce) package lemon gelatin
1 egg
1/2 cup sugar
2 tablespoons flour
2 tablespoons butter
2 cups Cool Whip
1/4 cup grated cheddar cheese (optional)

Steps:

  • Bottom:.
  • Drain appricots and pineapple, reserve liquid.
  • Dissolve jello in 2 cups hot water.
  • Add marshmellows and stir until melted.
  • Add 1 cup of reserved liquid.
  • Combine remaining ingredients and put in a 9X13inch pan.
  • Refrigerate until set.
  • Topping:.
  • Put 1 cup reserved liquid in a sauce pan, heat.
  • Mix the sugar and flour, add to liquid.
  • Add 1 beaten egg.
  • Cook to boiling until thickened.
  • Remove from heat and add the butter (margarine).
  • Cool then add 2 cups cool whip (dream whip).
  • Cover the bottom with the topping & refrigerate. Sprinkle with cheese (Optional).

APRICOT JELLO MOLD



Apricot Jello Mold image

This is the ONE! I finally found the Jello Mold for which I have spent so much time searching. This was in the Farimount Temple Cookbook from 1964 and my sister in law finally found it for me. In those days we didn't have apricot jello so we used the orange, today we don't have to do that anymore.

Provided by Manami

Categories     Fruit

Time 8h15m

Yield 1 large jello mold, 8-10 serving(s)

Number Of Ingredients 5

2 (3 ounce) packages apricot gelatin
1 cup water
2 (6 ounce) jars strained apricot baby food
1 (28 ounce) can apricots in syrup, drained
1 (8 ounce) package sour cream

Steps:

  • Dissolve jello in boiling water.
  • Add apricots that have been mashed through a fine sieve.
  • Add the baby food apricots.
  • Allow to cool, until it starts to set.
  • Add sour cream.
  • Mix thoroughly.
  • Pour into large jello mold that has been greased with cooking spray.
  • Refrigerate for about 4 hours to set.

Nutrition Facts : Calories 253.7, Fat 6.6, SaturatedFat 3.9, Cholesterol 13.2, Sodium 59.2, Carbohydrate 42.5, Fiber 2.2, Sugar 20.4, Protein 9.2

APRICOT JELL-O®



Apricot Jell-O® image

This is always a winner and good to the last drop! The Jell-O® has a wonderful texture and, with the Cool Whip®, it can pass for dessert, too. Easiest recipe ever!

Provided by Cathy St. John Applington

Categories     Desserts     Specialty Dessert Recipes     Dessert Salad Recipes     Jell-O® Salad

Time 8h15m

Yield 16

Number Of Ingredients 3

46 fluid ounces apricot nectar
3 (3 ounce) packages apricot-flavored gelatin (such as Jell-O®
½ cup whipped cream, or to taste

Steps:

  • Bring apricot nectar to a rolling boil in a saucepan; remove from heat. Stir apricot-flavored gelatin into nectar until dissolved. Pour gelatin mixture into a serving bowl and refrigerate until set, 8 hours to overnight. Top dessert with whipped cream about 2 hours before serving.

Nutrition Facts : Calories 112.6 calories, Carbohydrate 26.8 g, Cholesterol 1.4 mg, Fat 0.5 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 0.3 g, Sodium 62.4 mg, Sugar 13.8 g

CREAMY APRICOT GELATIN MOLD



Creamy Apricot Gelatin Mold image

This yummy recipe is a staple at all family gatherings. I've used it and given out the recipe for many years. The recipe can easily be doubled for large crowds.

Provided by ljh237

Categories     < 60 Mins

Time 1h

Yield 10 serving(s)

Number Of Ingredients 6

1 (3 ounce) package apricot gelatin
1/3 cup sugar
1 (20 ounce) can crushed pineapple, undrained
1 (8 ounce) package cream cheese, room temperature
1 (6 ounce) jar gerbers apricot baby food
1 (12 ounce) container Cool Whip

Steps:

  • Heat together jello, sugar, and pineapple with it's juice, stirring until sugar and gelatin are dissolved. Set aside to cool completely.
  • Cream the cheese and baby food together. When the gelatin mixture has completely cooled, mix it with the cream cheese mixture with a spoon. When blended, fold in the Cool Whip.
  • Turn into a 1 1/2 quart mold and refrigerate until set.

Nutrition Facts : Calories 290.1, Fat 16.7, SaturatedFat 12.4, Cholesterol 24.9, Sodium 91.7, Carbohydrate 32, Fiber 0.7, Sugar 23, Protein 5.5

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