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Triple-Gelatin Fruit Salad

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Recipe

 

Yield

1 salad

Prep

60 min

Cook

?

Ready

60 min
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
Orange layer
1 box gelatin, unflavored
orange flavoured, small
* Camera
1 cup water
boiling
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½ cup water
ice cold
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1 teaspoon orange zest
freshly grated
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1 cup orange segments
from 2 navel oranges
*
Cranberry layer
1 box gelatin, unflavored
cranberry flavoured, small
* Camera
1 cup water
boiling
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½ cup water
ice cold
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1 ½ cups bananas
cut in chunks, (approximately 3 bananas)
* Camera
Creamy lemon layer
1 box gelatin, unflavored
lemon flavoured, small
* Camera
1 cup water
boiling
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6 ounces cream cheese (reduced-fat)
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2 tablespoons sugar
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½ teaspoon lemon zest
freshly grated
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2 cups pears
cut into bite-sized pieces, mixed with 2 tablespoons lemon juice
* Camera

Ingredients

Amount Measure Ingredient Features
Orange layer
1 box gelatin, unflavored
orange flavoured, small
* Camera
237 ml water
boiling
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118 ml water
ice cold
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5 ml orange zest
freshly grated
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237 ml orange segments
from 2 navel oranges
*
Cranberry layer
1 box gelatin, unflavored
cranberry flavoured, small
* Camera
237 ml water
boiling
Camera
118 ml water
ice cold
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355 ml bananas
cut in chunks, (approximately 3 bananas)
* Camera
Creamy lemon layer
1 box gelatin, unflavored
lemon flavoured, small
* Camera
237 ml water
boiling
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173.4 ml/g cream cheese (reduced-fat)
* Camera
3E+1 ml sugar
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2.5 ml lemon zest
freshly grated
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473 ml pears
cut into bite-sized pieces, mixed with 2 tablespoons lemon juice
* Camera

Directions

Rinse a 10 to 12 cup fluted tube pan or ring mold with cold water.

Orange Layer: Place orange gelatin in a medium metal bowl.

Add boiling water and stir until completely dissolved.

Stir in ice water and orange peel.

Half-fill a large bowl with ice cubes and cold water.

Place bowl with gelatin in the ice bath.

Stir gelatin occasionally with a rubber spatula until mixture is thick as unbeaten egg whites.

Remove bowl of gelatin, fold in orange segments and pour into mold, distributing oranges evenly.

Put mold in freezer until gelatin sets, about 10 minutes.

Cranberry Layer: Using cranberry gelatin, proceed as directed above, omitting orange peel and adding bananas in place of orange segments.

Pour evenly over orange layer.

Return to freezer until set, about 10 minutes.

Creamy Lemon Layer: Place lemon gelatin in a medium metal bowl.

Add boiling water and stir until completely dissolved.

In another bowl, whisk cream cheese, sugar and lemon peel until smooth.

Whisk into lemon gelatin until well blended.

Cool mixture as directed above.

When gelatin has thickened, fold in pears.

Pour evenly over cranberry layer and refrigerate at least 4 hours until very firm or up to 2 days.

To unmold: Dip mold up to rim into warm (not hot) water about 10 seconds.

Invert plate over mold.

Invert mold and plate together, shaking both gently from side to side to release gelatin.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 244g (8.6 oz)
Amount per Serving
Calories 240% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 10mg 0%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 2%
Calcium 1% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
 

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