Apricot Orange Ring Mold Recipes

APRICOT GELATIN MOLD

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.

APRICOT ORANGE RING MOLD

Steps:

• Drain apricots (reserve juice) and put into blender. Heat juice to boiling add orange gelatin and stir until dissolved. Add orange juice concentrate, lemon juice, and lemon-lime soda. Pour into ring mold and chill until firm. Unmold on lettuce leaves and serve with fresh fruits

APRICOT JELLO MOLD

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.

ORANGE-APRICOT JELLO RING SALAD

Steps:

• Drain apricots, reserving 1 1/2 cup of syrup.
• Puree apricots in blender. You will need 2 cups of puree
• Combine reserved syrup, jello and salt. Heat to a boil to dissolve jello.
• Remove from heat, add orange juice, puree, lemon juice, stir to melt the orange juice.
• SLOWLY, pour lemon lime soda down the side of the pan to help keep the bubbles. Mix gently with an up and down motion to keep bubble in.
• Pour into a 6 1/2 cup ring mold. Chill until firm about 6 hours or over night un-mold on a platter. If using mayo and whipping cream, place mixture in the center of the ring. Garnish with green grapes, pineapple or any fruit of your choice.

APRICOT JELLO MOLD

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.

CREAMY APRICOT GELATIN MOLD

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.

APRICOT BAVARIAN

Steps:

• Spray a 8-inch ring mold with nonfat cooking spray. (Use one with a fairly large center opening so a bowl can be set in center of unmolded Bavarian).
• Cook apricots in orange juice concentrate, in small saucepan, until tender.
• Sprinkle gelatin over cold water in heatproof cup and let stand 5 minutes.
• Place cup in small saucepan with hot water and set over moderate heat, until gelatin dissolves, about 5 minutes. Stir gelatin occasionally.
• Put apricot-orange mixture, 3/4 cup sugar, gelatin mix, lemon juice and 1 1/2 cup yogurt in a blender. Blend well.
• Beat egg whites in bowl until frothy. While beating, gradually add 2 tablespoon sugar and beat until peaks form. Gently fold egg whites into apricot mixture. Do not over mix.
• Spoon mixture into ring mold and cover with plastic and refrigerate at least 4 hours.
• To serve, remove plastic and unmold onto plate. Arrange orange slices around outside and put remaining yogurt in a bowl and set in center of ring. Spoon yogurt beside each serving of Bavarian.