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Molded Peach Gelatin

 Molded Peach Gelatin
For folks who don't care for cranberry sauce, consider serving this pleasant peach mold at your Thanksgiving dinner. It's convenient do-ahead dish when preparing for a busy day.
4-6 ServingsPrep: 20 min. + chilling

Ingredients

  • 1 can (15-1/4 ounces) sliced peaches
  • 1/2 cup sugar
  • 1/4 to 1/2 teaspoon ground nutmeg
  • 1 package (3 ounces) peach or orange gelatin

Directions

  • Drain peaches, reserving juice; add enough water to juice to measure
  • 1 cup. Place peaches in a blender. Cover and process until smooth;
  • set aside.
  • In a large saucepan, combine the sugar, nutmeg and reserved juice
  • mixture. Bring to a boil over medium heat; cook and stir for 1
  • minute or until sugar is dissolved. Remove from the heat; stir in
  • gelatin until dissolved. Stir in the peach puree.
  • Pour into a 3-cup mold coated with cooking spray. Refrigerate until
  • set. Just before serving, unmold onto a serving plate. Yield: 4-6
  • servings.
Nutritional Facts: 1 serving (3/4 cup) equals 173 calories, trace fat (trace saturated fat), 0 cholesterol, 38 mg sodium, 43 g carbohydrate, 1 g fiber, 1 g protein.