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Fruit Mold Recipe
|Strawberry jelly||6 Ounce (Two 3 Ounce Boxes)|
|Orange jelly powder||6 Ounce (Two 3 Ounce Boxes)|
|Water||4 1⁄2 Cup (72 tbs)|
|Honeydew melon balls||1 Cup (16 tbs)|
|Strawberries||1 Cup (16 tbs), halved|
|Oranges||1 Cup (16 tbs), peeled, pith removed, sectioned|
|Water||4 1⁄2 Cup (72 tbs) (2 Boxes)|
Serving size: Complete recipe
Calories 1344 Calories from Fat 9
% Daily Value*
Total Fat 1 g1.7%
Saturated Fat 0.14 g0.68%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 757.6 mg31.6%
Total Carbohydrates 319 g106.4%
Dietary Fiber 9 g35.9%
Sugars 274.7 g
Protein 19 g38.6%
Vitamin A 9.8% Vitamin C 351.9%
Calcium 11.2% Iron 6.5%
*Based on a 2000 Calorie diet
Pour lime jelly into a springform pan.
Cover with melon balls shaped with a melon bailer.
Refrigerate 30-50 minutes or until jelly has set.
Remove from refrigerator.
Proceed the same way with other jelly flavors and fruit.
Refrigerate 30-50 minutes between layers.
Once jelly mold is assembled, refrigerate 2 hours.
Dip pan 15 seconds in hot water to unmold more easily.
Turn over a serving dish.
Cut with a knife previously warmed in hot water.