Apricot Gelatin Mold Recipes
APRICOT GELATIN MOLD
My mother always made this apricot Jell-O salad for celebrations. When my husband and I were dating, he fell in love with this dish and, as soon as we were married, asked me to get the recipe. You can substitute peach or orange gelatin for a fresh summer treat. -Suzanne Holcomb, St. Johnsville, New York
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 12 servings (1/2 cup each).
Number Of Ingredients 5
Steps:
- Drain pineapple, reserving juice in a 2-cup measuring cup; add enough water to measure 2 cups. Set pineapple aside. Pour juice mixture into a small saucepan. Bring to a boil; remove from heat. Dissolve gelatin in juice mixture. Cool for 10 minutes. , In a large bowl, beat cream cheese until creamy. Gradually add gelatin mixture, beating until smooth. Refrigerate until slightly thickened, 30-40 minutes., Fold in pineapple and carrots, then whipped topping. Transfer to an 8-cup ring mold coated with cooking spray. Refrigerate until set. Unmold onto a serving platter.
Nutrition Facts : Calories 144 calories, Fat 4g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 128mg sodium, Carbohydrate 23g carbohydrate (18g sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
APRICOT JELLO MOLD
This is the ONE! I finally found the Jello Mold for which I have spent so much time searching. This was in the Farimount Temple Cookbook from 1964 and my sister in law finally found it for me. In those days we didn't have apricot jello so we used the orange, today we don't have to do that anymore.
Provided by Manami
Categories Fruit
Time 8h15m
Yield 1 large jello mold, 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Dissolve jello in boiling water.
- Add apricots that have been mashed through a fine sieve.
- Add the baby food apricots.
- Allow to cool, until it starts to set.
- Add sour cream.
- Mix thoroughly.
- Pour into large jello mold that has been greased with cooking spray.
- Refrigerate for about 4 hours to set.
Nutrition Facts : Calories 253.7, Fat 6.6, SaturatedFat 3.9, Cholesterol 13.2, Sodium 59.2, Carbohydrate 42.5, Fiber 2.2, Sugar 20.4, Protein 9.2
APRICOT JELLO MOLD
This is a lovely layered salad (or dessert) to serve with a heavier type of meal or on a hot summer day! The recipe comes from "The Romney Family Table" by Anne Romney who recommends serving it with a curried chicken salad. Recipe halves nicely.
Provided by Lorraine of AZ
Categories Dessert
Time 6h
Yield 16 serving(s)
Number Of Ingredients 4
Steps:
- Pour 2 cups of the apricot nectar into a saucepan reserving the rest. Add all the jello to the 2 cups nectar and stir well. Heat the saucepan to boiling, stirring constantly, until all the jello is dissolved.
- Pour reserved nectar into a large bowl and add the contents of the saucepan. Stir well to blend. Line a large jello mold with the apricot halves, rounded side down. Pour 2 cups of the jello-nectar mixture over the apricot and refrigerate until firm but still a little sticky, about 1 hour. In a bowl, combine the sour cream with 2 more cups of the jello-nectar mixture and beat until fluffy. Pour on top of the first layer already in mold and let chill 2 hours. Pour remaining jello-nectar mixture over the sour cream layer and chill for several hours or overnight.
- To unmold, dip the mold into hot water for 20 second or so. Loosen around the edges with a knife. Turn out onto serving plate. You may decorate the mold by encircling with fresh fruit or more apricot halves.
CREAMY APRICOT GELATIN MOLD
This yummy recipe is a staple at all family gatherings. I've used it and given out the recipe for many years. The recipe can easily be doubled for large crowds.
Provided by ljh237
Categories < 60 Mins
Time 1h
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Heat together jello, sugar, and pineapple with it's juice, stirring until sugar and gelatin are dissolved. Set aside to cool completely.
- Cream the cheese and baby food together. When the gelatin mixture has completely cooled, mix it with the cream cheese mixture with a spoon. When blended, fold in the Cool Whip.
- Turn into a 1 1/2 quart mold and refrigerate until set.
Nutrition Facts : Calories 290.1, Fat 16.7, SaturatedFat 12.4, Cholesterol 24.9, Sodium 91.7, Carbohydrate 32, Fiber 0.7, Sugar 23, Protein 5.5
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