- Recipes Home
- Interest Groups
Summer Fruit Salad Molded Recipe
|Unflavored gelatin||1 Tablespoon (1 envelope)|
|Mung bean sprouts||1 Cup (16 tbs)|
|Coconut shreds||1⁄2 Cup (8 tbs)|
|Unsweetened pineapple juice||1 1⁄2 Cup (24 tbs)|
|Minced mint||1 Tablespoon|
|Peaches||2 , sliced (with skins)|
|Fresh pineapple||2 Cup (32 tbs), diced|
|Powdered fruit rind||1 Teaspoon|
Calories 122 Calories from Fat 22
% Daily Value*
Total Fat 3 g4%
Saturated Fat 2 g10.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 9.9 mg0.4%
Total Carbohydrates 23 g7.8%
Dietary Fiber 2.9 g11.8%
Sugars 17.6 g
Protein 4 g8.1%
Vitamin A 6.6% Vitamin C 103%
Calcium 3% Iron 5.4%
*Based on a 2000 Calorie diet
Heat remainder of juice.
Dissolve gelatin mixture in it.
Add remaining ingredients.
Turn into mold or individual molds.
Chill until firm.
Unmold on bed of salad greens note If fresh pineapple juice is used in this salad, bring juice to boil and cool before softening gelatin in it.
Fresh pineapple contains an enzyme which makes gelatin liquefy.
This presents no problem once the pineapple juice is boiled.