Apricot Jello Mold Recipes

APRICOT GELATIN MOLD

Apricot Gelatin Mold image

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

Ingredients

1 can (8 ounces) unsweetened crushed pineapple
2 packages (3 ounces each) apricot or peach gelatin
1 package (8 ounces) reduced-fat cream cheese
3/4 cup grated carrots
1 carton (8 ounces) frozen fat-free whipped topping, thawed

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

Apricot Jello Mold image

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

Ingredients

1 (46 ounce) can apricot nectar
4 (4 1/2 ounce) packages apricot gelatin
1 (16 ounce) can apricot halves, drained
1 (16 ounce) container sour cream

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.

APRICOT JELLO MOLD

Apricot Jello Mold image

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

Ingredients

2 (3 ounce) packages apricot gelatin
1 cup water
2 (6 ounce) jars strained apricot baby food
1 (28 ounce) can apricots in syrup, drained
1 (8 ounce) package sour cream

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

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