Creamy Fruit Mold Food
FROZEN FRUIT MOLDS
Our home economists filled muffin tins with mint leaves, summer fruits and tangy juices, then simply set them in the freezer to create these icy molded cups.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Drain pineapple, reserving juice. Place a mint leaf in each of 12 jumbo muffin cups; top each with a banana slice. Divide the pineapple, grapes, grapefruit, cherries and remaining bananas among muffin cups., In a small bowl, combine the pineapple juice, lime juice and reserved juice. Pour 1/4 cup into each muffin cup. Cover and freeze for 3 hours or until firm. Remove from the freezer 30 minutes before serving. Invert onto a baking sheet.
Nutrition Facts : Calories 86 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
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.
LOW-FAT CREAMY STRAWBERRY MOLD
Strawberry flavor gelatin and chopped fresh strawberries make this creamy fruit mold a strawberry lover's dream dessert.
Provided by My Food and Family
Categories Home
Time 5h45m
Yield Makes 12 servings.
Number Of Ingredients 5
Steps:
- Stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Stir in cold water. Refrigerate about 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites). Gently stir in 2 cups of the whipped topping with wire whisk until well blended. Refrigerate 15 min. or until thickened (spoon drawn through leaves definite impression).
- Stir in strawberries. Pour into 6-cup mold.
- Refrigerate 4 hours or until firm. Unmold. Top with remaining whipped topping. Store any leftover gelatin in refrigerator.
Nutrition Facts : Calories 45, Fat 1 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
CREAMY FRUITED MOLD
Make and share this Creamy Fruited Mold recipe from Food.com.
Provided by southern chef in lo
Categories Gelatin
Time 6h15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Stir the boiling water into Jell-O in a medium bowl at least 2-minutes until completely dissolved.
- Stir in cold water.
- Refrigerate about 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites).
- Gently stir in whipped topping.
- Refrigerate for about 15 minutes more or until thickened (spoon drawn through leaves definite impression) stir in the fruit and pour into 5-cup mold.
- Refrigerate 4 hours or until firm unmold and garnish as desired.
Nutrition Facts : Calories 84.6, Fat 3.6, SaturatedFat 3.1, Sodium 28, Carbohydrate 3.2, Sugar 3.2, Protein 10.4
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 Allrecipes Member
Time 10m
Yield 6
Number Of Ingredients 6
Steps:
- In a mixing 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 nonstick cooking spray. Chill until firm. Unmold onto a serving platter.
Nutrition Facts : Calories 291.6 calories, Carbohydrate 30.3 g, Cholesterol 19.1 mg, Fat 18.8 g, Fiber 1.7 g, Protein 3.5 g, SaturatedFat 4.8 g, Sodium 163.1 mg, Sugar 12.6 g
BUNNY FRUIT MOLD
Bunny-shaped marshmallows are hiding in this creamy pineapple and lime gelatin mold just waiting to be discovered!
Provided by My Food and Family
Categories Recipes
Time 5h15m
Yield Makes 10 servings, 1/2 cup each.
Number Of Ingredients 8
Steps:
- Stir boiling water into dry gelatin in medium bowl at least 2 min. until completely dissolved. Stir in cold water and juice. Gradually add gelatin to cream cheese in large bowl, mixing until well blended. Refrigerate until thickened (spoon drawn through leaves definite impression).
- Add pineapple, marshmallows and walnuts; mix well. Spoon into 6-cup ring mold sprayed with cooking spray.
- Refrigerate several hours or until firm. Unmold onto serving plate. Store leftover gelatin in refrigerator.
Nutrition Facts : Calories 190, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
CREAMY COCONUT MOLD
This salad looks very lovely with the fresh fruit placed in the center of the mold. Cook time is the chill time.
Provided by Charlotte J
Categories Gelatin
Time 3h20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Very lightly oil a1 1/2 quart jello mold.
- Put the water in a small saucepan and sprinkle gelatin over the water to soften.
- Stir over low heat until it dissolves; set aside.
- Combine cottage cheese, sweetened condensed milk, cream cheese, coconut, nuts and extract and mix well.
- Stir in gelatin.
- Refrigerate until slightly thickened.
- Stir and pour mixture into mold.
- Refrigerate 3 hours or until firm.
- Gently run a knife around edges of mold to release.
- Serve with fruit.
Nutrition Facts : Calories 312.8, Fat 18.6, SaturatedFat 10, Cholesterol 28.2, Sodium 392, Carbohydrate 24.4, Fiber 2.2, Sugar 19.3, Protein 14.2
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