| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 16 | Servings | ||
INGREDIENTS
| 1 | Orange gelatin powder | |
| 1 | c | Boiling water |
| 1/2 | c | Ice water |
| 1 | t | Freshly grated orange peel |
| 1 | c | Halved orange sections, from |
| 2 navel orang | ||
| 1 | Cranberry gelatin powder | |
| 1 | c | Boiling water |
| 1/2 | c | Ice water |
| 1 1/2 | c | Ripe banana chunks, from 3 |
| bananas | ||
| 1 | Lemon gelatin powder | |
| 1 | c | Boiling water |
| 6 | oz | Reduced fat cream cheese |
| 2 | T | Sugar |
| 1/2 | t | Freshly grated lemon peel |
| 2 | c | Bite-size pcs peeled fresh |
| pears mixed w/ | ||
| 2 | T | Lemon juice |
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 <taillon@ACCESS.MOUNTAIN.NET>
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Nutrition (calculated from recipe ingredients)
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Calories: 80
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 3.9mg
Potassium: 232.8mg
Carbohydrates: 20.8g
Fiber: 2.8g
Sugar: 13.6g
Protein: <1g