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Name: Triple-Gelatin Fruit Salad
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 16
Cuisine: American
Ingredients: 2 c Bite-size pcs peeled fresh; 2 tb Sugar; 1 c Boiling water; 1/2 c Ice water; 1 c Boiling water; 2 tb Lemon juice; 6 oz Reduced fat cream cheese; 1/2 c Ice water; 1/2 ts Freshly grated lemon peel; 1 sm Orange gelatin powder; 1 c Boiling water; 1 sm Cranberry gelatin powder; 1 1/2 c Ripe banana chunks (from 3; 1 c Halved orange sections (from; 1 sm Lemon gelatin powder; 1 ts Freshly grated orange peel

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INGREDIENTS

2 c Bite-size pcs peeled fresh
2 tb Sugar
1 c Boiling water
1/2 c Ice water
1 c Boiling water
2 tb Lemon juice
CRANBERRY LAYER
6 oz Reduced fat cream cheese
ORANGE LAYER
CREAMY LEMON LAYER
1/2 c Ice water
1/2 ts Freshly grated lemon peel
1 sm Orange gelatin powder
1 c Boiling water
1 sm Cranberry gelatin powder
1 1/2 c Ripe banana chunks (from 3
1 c Halved orange sections (from
1 sm Lemon gelatin powder
1 ts Freshly grated orange peel

INSTRUCTIONS

Rinse a 10- to 12-cup fluted tube pan or ring mold with cold water. Orange Layer: Place orange gelatin in a medium metal bowl. Add boiling water and stir until completely dissolved. Stir in ice water and orange peel. Half-fill a large bowl with ice cubes and cold water. Place bowl with gelatin in the ice bath. Stir gelatin occasionally with a rubber spatula until mixture is thick as unbeaten egg whites. Remove bowl of gelatin, fold in orange segments and pour into mold, distributing oranges evenly. Put mold in freezer until gelatin sets, about 10 minutes. Cranberry Layer: Using cranberry gelatin, proceed as directed above, omitting orange peel and adding bananas in place of orange segments. Pour evenly over orange layer. Return to freezer until set, about 10 minutes. Creamy Lemon Layer: Place lemon gelatin in a medium metal bowl. Add boiling water and stir until completely dissolved. In another bowl, whisk cream cheese, sugar and lemon peel until smooth. Whisk into lemon gelatin until well blended. Cool mixture as directed above. When gelatin has thickened, fold in pears. Pour evenly over cranberry layer and refrigerate at least 4 hours until very firm or up to 2 days. To unmold: Dip mold up to rim into warm (not hot) water about 10 seconds. Invert plate over mold. INvert mold and plate together, shaking both gently from side to side to release gelatin. Recipe By : Jeannette Thompson Posted to EAT-L Digest 24 October 96 Date: Fri, 25 Oct 1996 16:48:38 -0400 From: Carol Taillon

NOTES

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Triple-Gelatin Fruit Salad

2 c Bite-size pcs peeled fresh
2 tb Sugar
1 c Boiling water
1/2 c Ice water
1 c Boiling water
2 tb Lemon juice
 CRANBERRY LAYER
6 oz Reduced fat cream cheese
 ORANGE LAYER
 CREAMY LEMON LAYER
1/2 c Ice water
1/2 ts Freshly grated lemon peel
1 sm Orange gelatin powder
1 c Boiling water
1 sm Cranberry gelatin powder
1 1/2 c Ripe banana chunks (from 3
1 c Halved orange sections (from
1 sm Lemon gelatin powder
1 ts Freshly grated orange peel

Rinse a 10- to 12-cup fluted tube pan or ring mold with cold water.    Orange Layer:  Place orange gelatin in a medium metal bowl.  Add boiling  water and stir until completely dissolved. Stir in ice water and orange  peel.  Half-fill a large bowl with ice cubes and cold water.  Place bowl with  gelatin in the ice bath. Stir gelatin occasionally with a rubber spatula  until mixture is thick as unbeaten egg whites. Remove bowl of gelatin, fold  in orange segments and pour into mold, distributing oranges evenly. Put  mold in freezer until gelatin sets, about 10 minutes.  Cranberry Layer:  Using cranberry gelatin, proceed as directed above,  omitting orange peel and adding bananas in place of orange segments. Pour  evenly over orange layer. Return to freezer until set, about 10 minutes.  Creamy Lemon Layer:  Place lemon gelatin in a medium metal bowl.  Add  boiling water and stir until completely dissolved.  In another bowl, whisk cream cheese, sugar and lemon peel until smooth.  Whisk into lemon gelatin until well blended. Cool mixture as directed  above. When gelatin has thickened, fold in pears. Pour evenly over  cranberry layer and refrigerate at least 4 hours until very firm or up to 2  days.  To unmold:  Dip mold up to rim into warm (not hot) water about 10 seconds.  Invert plate over mold.  INvert mold and plate together, shaking both  gently from side to side to release gelatin.  Recipe By     : Jeannette Thompson    Posted to EAT-L Digest 24 October 96    Date:    Fri, 25 Oct 1996 16:48:38 -0400    From:    Carol Taillon <taillon@ACCESS.MOUNTAIN.NET>

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Nutrition

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Serving Size: 1 Serving (55g)
Recipe Makes: 16 Servings

Calories: 40
Calories from Fat: 15 (38%)

Amt Per Serving		% DV

	Total Fat 1.6g	2 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 0.1g
Cholesterol 5.7mg		2 %
Sodium 51.2mg		2 %
Potassium 31.3mg		1 %
Total Carbohydrate 5.9g		2 %
	Dietary Fiber 0g	0 %
	Sugars, other 5.9g
Protein 0.8g		1 %
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.

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Calories per serving: 40

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