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Mint Gelatin For Fruit Salads Recipe
|Unflavored gelatin||1 Tablespoon|
|Lemon juice/Vinegar||1⁄4 Cup (4 tbs)|
|Boiling water||1 3⁄4 Cup (28 tbs)|
|Crushed mint leaves/2 teaspoons dried mint||1⁄4 Cup (4 tbs)|
|Green food color||3 Drop|
|Fruits||1 1⁄2 Cup (24 tbs) (Fresh / Cooked)|
|Belgian endive/Iceberg lettuce||1|
Serving size: Complete recipe
Calories 248 Calories from Fat 10
% Daily Value*
Total Fat 1 g1.8%
Saturated Fat 0.29 g1.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 289.1 mg12%
Total Carbohydrates 45 g15.1%
Dietary Fiber 19.6 g78.5%
Sugars 18.9 g
Protein 21 g42.4%
Vitamin A 245.6% Vitamin C 183.4%
Calcium 34.7% Iron 28.2%
*Based on a 2000 Calorie diet
2. Soak the gelatin in the lemon juice or vinegar.
3. Steep the mint in 3/4 cup boiling water 6 minutes. Drain, add 4 to 6 drops green food coloring.
4. Stir the gelatin in 1 cup boiling water to dissolve it. Add the mint liquid, straining out the leaves. Let it cool and when it begins to set, add 1 1/2 to 2 cups fresh fruit (except pineapple) or cooked fruit.
5. Pour into mold and chill in refrigerator until firm, 1 hour or longer.
6. Unmold, and serve on Belgian endive or iceberg lettuce. Salad or French Dressing or mayonnaise may accompany this.