Our friend Dana recently joined the church and often joins us for Sunday dinner. She brought this recipe - said it's a family favorite. It looks intriguing to me - not sure if I will get a chance to make it at Phoebe's, but I thought I'd post the recipe. (She didn't bring the finished product, just a photograph from the recipe book and the recipe.)
Lemon Fruit Mold
To duplicate the photo, double the recipe and use a 13 by 9 glass or porcelain baking dish.
1 (6 oz.) pkg. lemon-flavored gelatin Fruit for garnish such as sliced strawberries,
3 cups boiling water sliced bananas dipped in lemon juice,
1/3 cup mayonnaise drained mandarin oranges, grapes,
1 (3 oz.) pkg. cream cheese, cut in cubes blueberries, sliced apples dipped in lemon
1/3 cup frozen lemonade concentrate juice, sliced peaches and raspberries
Dissolve gelatin in boiling water. Reserve 3/4 cup gelatin mixture and let stand at room temperature; do not refrigerate at this point or gelatin will harden. Pour remaining gelatin into blender. Add mayonnaise, cream cheese and lemonade concentrate. Blend until smooth. Pour into a 9 inch pie plate or porcelain quiche dish. Refrigerate until firm. Arrange fruits over top of mold in a flower design, as pictured. Or, if desired, arrange fruit in circles, working from the outside in. Refrigerate reserved 3/4 cup gelatin until thick enough to coat a spoon. Carefully spoon thickened gelatin over fruit to glaze. Refrigerate until set or overnight. Makes 8 servings.
As a lover of pudding and custard, I'm thinking this will tempt my palate. I will try it with low-fat cream cheese and mayo too - but hey, with all that fruit, it's bordering on healthy!
3 cups boiling water sliced bananas dipped in lemon juice,
1/3 cup mayonnaise drained mandarin oranges, grapes,
1 (3 oz.) pkg. cream cheese, cut in cubes blueberries, sliced apples dipped in lemon
1/3 cup frozen lemonade concentrate juice, sliced peaches and raspberries
Dissolve gelatin in boiling water. Reserve 3/4 cup gelatin mixture and let stand at room temperature; do not refrigerate at this point or gelatin will harden. Pour remaining gelatin into blender. Add mayonnaise, cream cheese and lemonade concentrate. Blend until smooth. Pour into a 9 inch pie plate or porcelain quiche dish. Refrigerate until firm. Arrange fruits over top of mold in a flower design, as pictured. Or, if desired, arrange fruit in circles, working from the outside in. Refrigerate reserved 3/4 cup gelatin until thick enough to coat a spoon. Carefully spoon thickened gelatin over fruit to glaze. Refrigerate until set or overnight. Makes 8 servings.
As a lover of pudding and custard, I'm thinking this will tempt my palate. I will try it with low-fat cream cheese and mayo too - but hey, with all that fruit, it's bordering on healthy!
2 comments:
Mmmm, that does look good.
And fancy.
I am going to try it someday. Maybe New Year's!
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