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Greek Fruit and Nut Mold

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)10.7712
Energy (kCal)1664.6572
Carbohydrates (g)172.3761
Total fats (g)112.1175
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Make first layer: Empty packet of lemon jello into a bowl and add 1 cup boiling water. Allow jello to soften a bit and then whisk until gelatin has completely melted. Add buttermilk and place in refrigerator to start setting. After about 1 hour, add diced peaches and mix. Pour into a bundt pan and place in refrigerator. | 2. Make second layer: Empty 1 1/2 packets of strawberry jello in a large bowl. Add 1 cup boiling water. Allow jello to soften a bit and then whisk until gelatin has completely melted. Add 1 cup orange juice and whisk in 2 cups greek yoghurt. Place bowl in refrigerator to start setting. After about 1 hour, gently mix in sliced bananas and toasted nuts. Pour over first layer in bundt pan and put into refrigerator for atleast 4 hours to set properly. | 3. Unmold by dipping bundt pan quickly into a larger container containing hot water, and then turning out onto a platter. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lemon gelatin 1 package - - - -
    buttermilk 1 1/2 cups - - - -
    peach 1 lb drained diced 176.9012 43.2728 4.1277 1.1340000000000001
    almond extract 1/2 teaspoon - - - -
    orange gelatin 1 package - - - -
    orange juice 1 cup 111.6 25.791999999999998 1.736 0.496
    greek yogurt cream be 2 cups sour subbed - - - -
    banana 2 sliced 400.5 102.78 4.905 1.485
    vanilla extract 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025
    walnut 1/2 cup toasted chopped 963.56 0.0 0.0 109.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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