Recipe for cooking apricot melba mold

Low-Fat and Low-Calorie Recipes :: Gelatin Desserts

Apricot Melba Mold

Apricot Layer
1/2 envelope unflavored gelatin
1/3 C. orange juice
1 (17 oz.) can apricots
1 sm. box lemon gelatin
2 Tbsp. lemon juice

Soften gelatin in orange juice. Pure apricots and apricot juice in blender; then heat to a boil. Add lemon gelatin and gelatin mixture and stir to dissolve. Add lemon juice. Pour into a 4-C. mold or into the bottom of 10 individual molds. Refrigerate to set.

Cheese Layer
3 oz. softened cream cheese
2 Tbsp. mayonnaise
2 tsp. milk
2 Tbsp. chopped pecans

Mix together ingredients. Spread over apricot layer. Refrigerate to stiffen.

Raspberry Layer
1 (10 oz.) pkg. frozen raspberries, thawed
2 Tbsp. lemon juice
Cold water
1/2 envelope unflavored gelatin,
    softened in 1/4 C. cold water
1 sm. box raspberry gelatin
1 C. boiling water

Drain raspberries; Mix together the drained juice with lemon juice. Add cold water to make 1 C.. Dissolve gelatin mixture and raspberry gelatin in boiling water. Mix together with juices. Add raspberries. Cool. Spoon over cheese layer. Chill. Unmold salad and serve with dressing.

Servings 10.

Dressing
1/4 C. whipping cream, whipped
1 C. mayonnaise

Fold ingredients together.

The apricot and raspberry layers can be reversed for occasions, such as Christmas, when the red layer is pretty on top. For Christmas, mold in bell or star shapes.