Apricot Gelatin Mold
Apricot Gelatin Mold is a gluten free recipe with 12 servings. One portion of this dish contains roughly 2g of protein, 5g of fat, and a total of 99 calories. For 52 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 160 would say it hit the spot. It works well as a side dish. It is brought to you by Taste of Home. If you have pineapple, whipped topping, peach, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 25 minutes. Overall, this recipe earns a rather bad spoonacular score of 39%. Similar recipes include Apricot Gelatin Mold, Gelatin Brain Mold, and Holiday Gelatin Mold.
Servings: 12
Preparation duration: 20 minutes
Cooking duration: 5 minutes
Ingredients:
3/4 cup grated carrots
1 package (8 ounces) reduced-fat cream cheese
2 packages (3 ounces each) apricot or peach gelatin
1 can (8 ounces) unsweetened crushed pineapple
1 carton (8 ounces) frozen fat-free whipped topping, thawed
Equipment:
measuring cup
sauce pan
bowl
Cooking instruction summary:
Directions Drain pineapple, reserving juice in a 2-cup measuring cup; add enough water to measure 2 cups. Set pineapple aside. Pour juice mixture into a small saucepan. Bring to a boil; remove from heat. Dissolve gelatin in juice mixture. Cool for 10 minutes. In a large bowl, beat cream cheese until creamy. Gradually add gelatin mixture, beating until smooth. Refrigerate for 30-40 minutes or until slightly thickened. Fold in pineapple and carrots, then whipped topping. Transfer to an 8-cup ring mold coated with cooking spray. Refrigerate until set. Unmold onto a serving platter. Yield: 12 servings (1/2 cup each). Originally published as Apricot Gelatin Mold in Healthy Cooking August/September 2012, p17 window._taboola = window._taboola || []; _taboola.push({ mode: 'thumbnails-i', container: 'taboola-native-stream-thumbnails', placement: 'Native Stream Thumbnails Redesign', target_type: 'mix' });
Step by step:
1. Drain pineapple, reserving juice in a 2-cup measuring cup; add enough water to measure 2 cups. Set pineapple aside.
2. Pour juice mixture into a small saucepan. Bring to a boil; remove from heat. Dissolve gelatin in juice mixture. Cool for 10 minutes.
3. In a large bowl, beat cream cheese until creamy. Gradually add gelatin mixture, beating until smooth. Refrigerate for 30-40 minutes or until slightly thickened.
4. Fold in pineapple and carrots, then whipped topping.
5. Transfer to an 8-cup ring mold coated with cooking spray. Refrigerate until set. Unmold onto a serving platter.
Nutrition Information:
covered percent of daily need
