Ge­latin salad for din­ner

Reminisce - - Spotlight -

Mango Ge­latin Salad

PREP: 30 min. + chill­ing • MAKES: 8 serv­ings 2 cans (15 oz.) diced or sliced man­goes, drained 1 pkg. (8 oz.) cream cheese, soft­ened and cubed 2 cups boil­ing wa­ter 2 pkg. (3 oz. each) le­mon ge­latin 1 pkg. (3 oz.) apri­cot ge­latin 2 cups cold wa­ter

Fresh mint leaves and cran­ber­ries, op­tional


Place man­goes and cream cheese in a food pro­ces­sor; process un­til blended.

2. In a large bowl, add boil­ing wa­ter to gelatins; stir 2 min­utes to com­pletely dis­solve. Stir in cold wa­ter, then mango mix­ture. Pour into an 8-cup ring mold coated with cook­ing spray or a 2-qt. serv­ing bowl. Re­frig­er­ate un­til firm, about 4 hours.

3. If us­ing a ring mold, un­mold ge­latin onto a serv­ing plate. If de­sired, gar­nish with mint and cran­ber­ries.

3⁄4 cup: 227 cal., 9g fat (6g sat. fat), 28mg chol., 147mg sod., 35g carb. (33g sug­ars, 1g fiber), 4g pro.

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