Molded Peach Gelatin Food
MOLDED PEACH GELATIN
For folks who don't care for cranberry sauce, consider serving this pleasant peach mold at your Thanksgiving dinner. It's convenient do-ahead dish when preparing for a busy day.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4-6 servings.
Number Of Ingredients 4
Steps:
- Drain peaches, reserving juice; add enough water to juice to measure 1 cup. Place peaches in a blender. Cover and process until smooth; set aside. , In a large saucepan, combine the sugar, nutmeg and reserved juice mixture. Bring to a boil over medium heat; cook and stir for 1 minute or until sugar is dissolved. Remove from the heat; stir in gelatin until dissolved. Stir in the peach puree. , Pour into a 3-cup mold coated with cooking spray. Refrigerate until set. Just before serving, unmold onto a serving plate.
Nutrition Facts : Calories 173 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 38mg sodium, Carbohydrate 43g carbohydrate (41g sugars, Fiber 1g fiber), Protein 1g protein.
PEACH BAVARIAN
Steps:
- Drain peaches, reserving 2/3 cup juice. Chop peaches into small pieces; set aside. , In a large bowl, dissolve gelatin and sugar in boiling water. Stir in reserved juice. Chill until slightly thickened. Stir extract into whipped topping; gently fold in gelatin mixture. Fold in peaches. , Pour into an oiled 6-cup mold. Chill overnight. Unmold onto a serving platter; garnish with additional peaches if desired.
Nutrition Facts : Calories 249 calories, Fat 5g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 53mg sodium, Carbohydrate 47g carbohydrate (47g sugars, Fiber 0 fiber), Protein 2g protein.
MOLDED PEACH GELATIN
For folks who don't care for cranberry sauce, consider serving this pleasant peach mold at your Thanksgiving dinner. It's convenient do-ahead dish when preparing for a busy day.
Provided by Allrecipes Member
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Drain peaches, reserving juice; add enough water to juice to measure 1 cup. Place peaches in a blender. Cover and process until smooth; set aside. In a saucepan, combine the sugar, nutmeg and reserved juice mixture. Bring to a boil over medium heat; cook and stir for 1 minute or until sugar is dissolved. Remove from the heat; stir in gelatin until dissolved. Stir in the peach puree. Pour into a 3-cup mold coated with non-stick cooking spray. Refrigerate until set. Just before serving, unmold onto a serving plate.
Nutrition Facts : Calories 241.4 calories, Carbohydrate 59.4 g, Cholesterol 0 mg, Fat 0 g, Fiber 0.8 g, Protein 2 g, SaturatedFat 0 g, Sodium 94.7 mg, Sugar 54.3 g
MOLDED PEACH GELATIN
For folks who don't care for cranberry sauce, consider serving this pleasant peach mold at your Thanksgiving dinner. It's convenient do-ahead dish when preparing for a busy day.
Provided by Allrecipes Member
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Drain peaches, reserving juice; add enough water to juice to measure 1 cup. Place peaches in a blender. Cover and process until smooth; set aside. In a saucepan, combine the sugar, nutmeg and reserved juice mixture. Bring to a boil over medium heat; cook and stir for 1 minute or until sugar is dissolved. Remove from the heat; stir in gelatin until dissolved. Stir in the peach puree. Pour into a 3-cup mold coated with non-stick cooking spray. Refrigerate until set. Just before serving, unmold onto a serving plate.
Nutrition Facts : Calories 241.4 calories, Carbohydrate 59.4 g, Cholesterol 0 mg, Fat 0 g, Fiber 0.8 g, Protein 2 g, SaturatedFat 0 g, Sodium 94.7 mg, Sugar 54.3 g
PEACHES & CREAM GELATIN
Found on Slice of Life's Facebook page, she credits http://jellomoldmistress.com/2012/09/08/peaches-cream/ .
Provided by ElizabethKnicely
Categories Gelatin
Time 8h45m
Yield 9 1 cup servings, 9 serving(s)
Number Of Ingredients 7
Steps:
- Empty both packages of peach gelatin into a bowl. Stir in 2 cups of the boiling water until the gelatin is fully dissolved. Stir in 3/4 cups of the cold water and the peach schnapps or water. Refrigerate mixture until thickened. If using canned peaches, drain well. Arrange some of the peach slices in a formation in the bottom of a 9-cup mold. Reserve remaining peaches. Spoon thickened peach gelatin into the mold over te arranged peach slices. Refrigerate until gelatin is set but not firm.
- Meanwhile, in a separate bowl, sprinkle unflavored gelatin over 1/2 cup of the cold water and allow the gelatin to absorb the water. Stir in 1 1/2 cups of the boiling water until gelatin is fully dissolved. Stir in sweetened condensed milk until the mixture is smooth. Refrigerate mixture until slightly thickened. Chop up any remaining peach slices and fold into sweetened condensed milk mixture. Gently spoon into the mold over the peach gelatin layer. Refrigerate until firm. Unmold and serve.
- Makes 9 cups.
Nutrition Facts : Calories 86.3, Fat 0.1, Sodium 46.4, Carbohydrate 3.3, Fiber 0.5, Sugar 2.9, Protein 18.9
PEACH MELBA MOLDED SALAD
This is a very pretty layered salad. I have had this recipe for years and recently re-discovered it. It calls for regular Jello, but we now have sugar-free Jello, and should be fine to use instead.
Provided by Bren in LR
Categories Gelatin
Time 7h
Yield 14 serving(s)
Number Of Ingredients 12
Steps:
- Peach layer: Drain peaches; combine peach syrup, lemon juice and enough cold water to make 2 cups.
- Dissolve lemon gelatin in 2 cups hot water; add syrup mixture and refrigerate until partially set.
- Blend in peaches; pour into 3-quart mold. Refrigerate until set.
- Cheese layer: Combine milk, mayonnaise, cream cheese and blend well. Stir in pecans. Spread cheese mixture over peach layer in mold and refrigerate till firm.
- Raspberry layer: Drain raspberries; combine raspberry syrup, lemon juice and enough cold water to make 2 cups.
- Dissolve raspberry gelatin in 2 cups hot water; add syrup mixture; refrigerate until partially set.
- Blend in raspberries; pour over cheese layer in the mold. Refrigerate until set. This may require several hours.
- To serve, unmold on a platter, slice and serve on a bed of lettuce.
Nutrition Facts : Calories 190.8, Fat 6.1, SaturatedFat 2.5, Cholesterol 13.6, Sodium 122.4, Carbohydrate 23.5, Fiber 3.8, Sugar 18.4, Protein 13.3
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- Peel and slice the peaches. Place them in a glass container, add two tablespoons of sugar, stir well, cover and refrigerate.
- Place 4 cups water to boil with the cup of sugar and dissolve until well combined. In the meantime, add the gelatin to the other cup of water, stir. This will hydrate the gelatin. When the water with the sugar begins to boil, lower the heat and add the hydrated gelatin. Stir until the gelatin has dissolved completely.
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