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Apricot Ring Mold

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  Canned apricots 1 1⁄4 Pound (About 1 Pound, 4 Ounces Can)
  Pineapple juice 1 Cup (16 tbs)
  Unflavored gelatin 1 Tablespoon (1 Envelope)
  Water 2 Tablespoon
  Cream cheese 3 Ounce (1 Package)
  Whipped cream 1 Tablespoon
  Green pepper 1⁄2 Small, blanched and finely chopped
  Paprika 1 Pinch
  Salt 1 Pinch
  Watercress/Lettuce 1

Drain apricots; finely chop enough to make lA cup; reserve rest.
Mix 1 cup apricot syrup with pineapple juice; heat to boiling.
Soften gelatin 5 minutes in water; dissolve in hot fruit juice.
Add chopped apricots to half the gelatin; pour into small ring mold.
Refrigerate until set.
Chill remaining gelatin until it begins to thicken.
Blend cream cheese with cream.
Add green pepper, paprika, and salt; spread on firm gelatin.
Cover with remaining thickened gelatin; set aside until firm.
Unmold; fill center with watercress and remaining apricots.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 910 Calories from Fat 306

% Daily Value*

Total Fat 35 g53.4%

Saturated Fat 19.9 g99.5%

Trans Fat 0 g

Cholesterol 115 mg38.3%

Sodium 574 mg23.9%

Total Carbohydrates 135 g44.9%

Dietary Fiber 5.8 g23%

Sugars 99.3 g

Protein 19 g38.5%

Vitamin A 33.2% Vitamin C 287.3%

Calcium 27.1% Iron 57.1%

*Based on a 2000 Calorie diet

Apricot Ring Mold Recipe