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Molded Fruit Compote Salad

Charles.Durand's picture
  Apricot nectar 1 Cup (16 tbs)
  Orange flavored gelatin 3 Ounce (1 Package)
  Orange juice 3⁄4 Cup (12 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Canned fruits 30 Ounce, drained and cut in pieces (1 Can, For Salad)

Heat apricot nectar to boiling.
Pour over gelatin in a bowl and stir until gelatin is dissolved.
Mix in orange and lemon juices.
Chill until gelatin is slightly thicker than thick, unbeaten egg white.
Stir in the fruit.
Turn into 6 individual molds.
Chill until firm.
Unmold onto a chilled serving plate.
Garnish with crisp lettuce or curly endive

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 727 Calories from Fat 3

% Daily Value*

Total Fat 0.37 g0.57%

Saturated Fat 0.04 g0.22%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 86.4 mg3.6%

Total Carbohydrates 177 g59%

Dietary Fiber 2 g8.2%

Sugars 153.4 g

Protein 2 g4.5%

Vitamin A 25.5% Vitamin C 273.2%

Calcium 3.9% Iron 5%

*Based on a 2000 Calorie diet

Molded Fruit Compote Salad Recipe