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Fruit Mold

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  Strawberry jelly 6 Ounce (Two 3 Ounce Boxes)
  Orange jelly powder 6 Ounce (Two 3 Ounce Boxes)
  Water 4 1⁄2 Cup (72 tbs)
  Honeydew melon balls 1 Cup (16 tbs)
  Strawberries 1 Cup (16 tbs), halved
  Oranges 1 Cup (16 tbs), peeled, pith removed, sectioned
  Water 4 1⁄2 Cup (72 tbs) (2 Boxes)

Individually dissolve each jelly powder flavor in 1 1/2 cups (375 mL) water (do not follow package instructions).
Pour lime jelly into a springform pan.
Cover with melon balls shaped with a melon bailer.
Refrigerate 30-50 minutes or until jelly has set.
Remove from refrigerator.
Proceed the same way with other jelly flavors and fruit.
Refrigerate 30-50 minutes between layers.
Once jelly mold is assembled, refrigerate 2 hours.
Dip pan 15 seconds in hot water to unmold more easily.
Unclip pan.
Turn over a serving dish.
Cut with a knife previously warmed in hot water.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1344 Calories from Fat 9

% Daily Value*

Total Fat 1 g1.7%

Saturated Fat 0.14 g0.68%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 757.6 mg31.6%

Total Carbohydrates 319 g106.4%

Dietary Fiber 9 g35.9%

Sugars 274.7 g

Protein 19 g38.6%

Vitamin A 9.8% Vitamin C 351.9%

Calcium 11.2% Iron 6.5%

*Based on a 2000 Calorie diet

Fruit Mold Recipe