Grapefruit Salad Mold Recipe
Ingredients
| Cream cheese | 3 Ounce | |
| Unflavored gelatin | 2 Tablespoon | |
| Sugar | 1⁄4 Cup (4 tbs) | |
| Salt | 1⁄4 Teaspoon | |
| Canned grapefruit juice | 3 1⁄2 Cup (56 tbs) (Divided) | |
| Grapefruit sections | 3 Cup (48 tbs) (Divided) | |
| Diced pimiento | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size
Calories 134 Calories from Fat 33
% Daily Value*
Total Fat 4 g5.8%
Saturated Fat 2.1 g10.4%
Trans Fat 0 g
Cholesterol 11.7 mg3.9%
Sodium 137.7 mg5.7%
Total Carbohydrates 21 g7%
Dietary Fiber 0.22 g0.88%
Sugars 16.5 g
Protein 5 g9.8%
Vitamin A 3% Vitamin C 92.1%
Calcium 2.8% Iron 1.8%
*Based on a 2000 Calorie diet
Directions
Mix together gelatin, sugar and salt in saucepan.
Add 1 cup of the grape- fruit juice.
Place over medium heat, stirring occasionally, until gelatin is thoroughly dissolved.
Remove from heat; add remaining 2 1/2 cups grapefruit juice.
Chill.
Arrange a few of the grapefruit sections, cream cheese balls and pieces of pimiento in a 5-cup ring mold to make attractive design.
Spoon in a little of the chilled gelatin and chill until almost firm.
Chill remaining gelatin until the consistency of unbeaten egg white.
Fold in1 1/2 cups grapefruit sections and remain- ing pimiento.
Spoon into mold; chill until firm.
Unmold and fill center with salad greens, remaining grapefruit sections and cream cheese balls.
Chef
