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Lychee Salad Mold

American.Kitchen's picture
  Grapefruit sections/Mandarin orange 1 1⁄2 Cup (24 tbs)
  Lychees 1 Can (10 oz)
  Unflavored gelatin 1 Teaspoon
  Orange gelatin 1
  Lemon gelatin 1
  Cold water 2 Tablespoon

Thoroughly drain canned fruits, saving the liquids.
Add enough cold water to the liquids to make 3 1/2 cups.
Soften unflavored gelatin in 1/4 cup of the liquid.
Pour remaining liquid into saucepan and heat to boiling point.
Combine the softened gelatin and the 2 flavored gelatins in a bowl and mix well, add boiling liquid, stirring to dissolve gelatins.
Cool thoroughly, add grape fruit or oranges and the halved, seeded lychees.
Pour into a well oiled 1 qt.ring mold and chill until completely set.
If desired, fill center of the unmolded ring with Curried Chicken Salad (see recipe) substituting diced tart apples for the pineapple and slivered toasted almonds for the macadamia nuts.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 378 Calories from Fat 12

% Daily Value*

Total Fat 1 g2.2%

Saturated Fat 0.32 g1.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 142.5 mg5.9%

Total Carbohydrates 81 g27%

Dietary Fiber 3.7 g14.7%

Sugars 60.5 g

Protein 19 g37.3%

Vitamin A 0.4% Vitamin C 440.2%

Calcium 4.5% Iron 6.6%

*Based on a 2000 Calorie diet

Lychee Salad Mold Recipe