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Mint Melon Souffle Mold

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  Hot water 1 Cup (16 tbs)
  Lemon gelatin 3 Ounce (1 package)
  Mint sprigs 3
  Cold water 1⁄2 Cup (8 tbs)
  Lemon juice 2 Tablespoon
  Mayonnaise 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Diced honeydew melon 1 Cup (16 tbs)
  Diced cantaloupe 1 Cup (16 tbs)
  Blanched toasted almonds 1⁄4 Cup (4 tbs)

Pour hot water over gelatin and mint sprigs; stir until gelatin is dissolved.
Let set for 5 minutes.
Remove mint; add cold water, lemon juice, mayonnaise and salt.
Blend well with electric or rotary beater.
Pour into re frigerator tray; quick chill in freezer for 15 to 20 minutes or until firm about 1 inch from edge, but soft in center.
Beat until fluffy.
Fold in remaining ingredients.
Chill until firm.

Recipe Summary

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 232 Calories from Fat 154

% Daily Value*

Total Fat 17 g26.2%

Saturated Fat 1.5 g7.5%

Trans Fat 0 g

Cholesterol 13.1 mg4.4%

Sodium 338 mg14.1%

Total Carbohydrates 19 g6.2%

Dietary Fiber 1.1 g4.2%

Sugars 16.9 g

Protein 3 g5.4%

Vitamin A 1.2% Vitamin C 12.9%

Calcium 1.6% Iron 1.5%

*Based on a 2000 Calorie diet


Mint Melon Souffle Mold Recipe