Jello mold with fruits
FIRST: Prepare 3 packages of your favorite fruit jello (lighter colors show fruit better.)
Place in refrigerator until jello begins to thicken.
Pour jello into light oiled mold and press fruit into the indicatd areas.
The bananas are to be cut in half crosswise, making four pieces.
Place in refrigerator until firm.
Check to see that the fruit has remained in place and not floated up.
Should the fruit shift, simply repress into proper position before the jello becomes too firm.
SECOND: While the above mold is setting in the refrigerator, mix in separate bowl, the addtional two packages of jello and chill.
Any desired fruit may be added to this.
Finally, add this to the mold, making sure that the jello and fruit placed in the mold have become firm.
Banquet size serves 18 or more.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (16g) | ||
Recipe Makes: 18 Servings | ||
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Calories: 17 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.3mg | 0 % | |
Potassium 47.6mg | 1 % | |
Total Carbohydrate 4.4g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 3.9g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 17
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