Summer Fruit Salad Molded Recipe

Summary

Difficulty LevelEasyServings6
CuisineCourse
Speciality

Ingredients

 Unflavored gelatin1 Tablespoon (1 envelope)
 Mung bean sprouts1 Cup (16 tbs)
 Coconut shreds1⁄2 Cup (8 tbs)
 Unsweetened pineapple juice1 1⁄2 Cup (24 tbs)
 Minced mint1 Tablespoon
 Peaches2 , sliced (with skins)
 Fresh pineapple2 Cup (32 tbs), diced
 Powdered fruit rind1 Teaspoon

Nutrition Facts

Serving size

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

Directions

Soften gelatin in 1/2 cup pineapple juice.
Heat remainder of juice.
Dissolve gelatin mixture in it.
Cool.
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.
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