Molded Ambrosia
Yield
4 servingsPrep
15 minCook
0 minReady
2 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
gelatin, unflavored
unflavored |
|
| ¼ | cup |
water
cold |
|
| ¼ | cup |
water
boiling |
|
| 2 | tablespoons |
sugar
|
|
| 1 ½ | cups |
orange juice
|
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | large |
bananas
|
|
| 1 | x |
coconut
shredded |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
gelatin, unflavored
unflavored |
|
| 59 | ml |
water
cold |
|
| 59 | ml |
water
boiling |
|
| 3E+1 | ml |
sugar
|
|
| 355 | ml |
orange juice
|
|
| 3E+1 | ml |
lemon juice
|
|
| 1 | large |
bananas
|
|
| 1 | x |
coconut
shredded |
*
|
Directions
Soften gelatin in cold water, then dissolve in boiling water.
Add sugar and stir until completely dissolved. Add orange and lemon juices. Cool in refrigerator, but don't let it set.
Peel and cut oranges and banana int bite-sized pieces. When gelatin mixture is syrup, fold in fruit and coconut. Pour into mold and chill until firm.
Unmold on salad greens.
