Buttermilk Fruit Ring Recipe


MethodMain Ingredient


 Unflavored gelatin1 Tablespoon
 Orange juice1 Cup (16 tbs)
 Honey3 Tablespoon
 Cantaloupe1⁄2 Small
 Strawberries1 Cup (16 tbs), sliced
 Walnuts1⁄2 Cup (8 tbs), chopped

Nutrition Facts

Serving size: Complete recipe

Calories 953 Calories from Fat 295

% Daily Value*

Total Fat 35 g54.3%

Saturated Fat 3.4 g17.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 101.6 mg4.2%

Total Carbohydrates 153 g50.9%

Dietary Fiber 16.2 g64.8%

Sugars 128.2 g

Protein 30 g60%

Vitamin A 308% Vitamin C 666.4%

Calcium 17.2% Iron 26.3%

*Based on a 2000 Calorie diet


In a blender or food processor, sprinkle gelatin over buttermilk; let stand for 5 minutes to soften.
Heat orange juice to boiling, then add to blender with honey.
Cover container and whirl on low speed until well blended.
Pour mixture into a bowl, cover, and chill until thick and syrupy (about 1 hour).
Cut rind off melon, discard seeds, and cut fruit into small pieces; you should have about 1 1/2 cups.
Peel, pit, and slice peaches.
Stir cantaloupe, peaches, strawberries, and walnuts into gelatin mixture; pour into a 1-quart ring mold.
Cover and chill until firm (at least 4 hours or overnight).
To unmold, dip in warm (not hot) water for about 10 seconds; run a knife tip around edge to loosen.
Place a serving plate over mold; invert both and shake gently to loosen.
Garnish with whole strawberries, if desired.