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Buffet Mold

Love.Food's picture
  Unflavored gelatin 2 Tablespoon (2 envelopes)
  Cold water 2 3⁄4 Cup (44 tbs)
  Frozen concentrated orange juice 6 Ounce (1 can)
  Sugar 1⁄4 Cup (4 tbs)
  Salt 1⁄8 Teaspoon
  Lemon juice 2 Tablespoon
  Shredded carrot 1⁄2 Cup (8 tbs)
  Finely chopped celery 1⁄2 Cup (8 tbs)
  Cottage cheese 1 Cup (16 tbs)
  Canned crushed pineapple 9 Ounce, drained (1 can)

Soften gelatin in 1/2 cup cold water in top of double boiler; dissolve over hot water; remove from heat.
Stir in orange juice, 2 1/4 cups water, sugar, salt and lemon juice; divide in half; chill one half until syrupy; keep other half at room temperature for Step 4.
Fold carrot and celery into syrupy gelatin; pour into 6 cup mold; chill until almost set.
(Gelatin layer should be slightly sticky so second layer will mold to it as it chills.)
Chill second half of gelatin until syrupy; fold in cottage cheese and pineapple; spoon carefully on top of almost-firm gelatin; chill 2 to 3 hours, or until firm.
Unmold; serve plain or with dressing.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size

Calories 122 Calories from Fat 7

% Daily Value*

Total Fat 0.78 g1.2%

Saturated Fat 0.29 g1.5%

Trans Fat 0 g

Cholesterol 2.8 mg0.9%

Sodium 147.3 mg6.1%

Total Carbohydrates 22 g7.3%

Dietary Fiber 0.89 g3.6%

Sugars 20.7 g

Protein 7 g14.6%

Vitamin A 34.3% Vitamin C 53.1%

Calcium 4.4% Iron 1.1%

*Based on a 2000 Calorie diet

Buffet Mold Recipe