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Nutrition Facts
Serving Size 1 (222g) Recipe makes 8 servings
Calories 253
Calories from Fat 59		(23%)
Amount Per Serving		%DV
	Total Fat 6.6g	10%
	Saturated Fat 3.9g	19%
	Monounsaturated Fat 1.9g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 13mg		4%
Sodium 59mg		2%
Potassium 236mg		6%
Total Carbohydrate 42.5g		14%
	Dietary Fiber 2.2g	8%
	Sugars 20.4g
Protein 9.2g		18%
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Passover Seder

Manami

Apricot Jello Mold

Recipe #158185 | ½ day | 15 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Manami
Mar 1, 2006

This is the ONE! I finally found the Jello Mold for which I have spent so much time searching. This was in the Farimount Temple Cookbook from 1964 and my sister in law finally found it for me. In those days we didn't have apricot jello so we used the orange, today we don't have to do that anymore.

SERVES 8 -10 , 1 large jello mold (change servings and units)

Ingredients

2 (3 ounce) packages apricot gelatin
1 cup water
2 (6 ounce) jars strained apricot baby food
1 (28 ounce) can apricots in syrup, drained
1 (8 ounce) package sour cream

Directions

1
Dissolve jello in boiling water.
2
Add apricots that have been mashed through a fine sieve.
3
Add the baby food apricots.
4
Allow to cool, until it starts to set.
5
Add sour cream.
6
Mix thoroughly.
7
Pour into large jello mold that has been greased with cooking spray.
8
Refrigerate for about 4 hours to set.

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Featured Reviews for This Recipe

From: Chef GG Mama

On Aug 26, 2009

Absolutely awesome, have made it 3 or 4 times as it has become a favorite over night. Thanks so much for sharing. Mama GG

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From: Lorraine of AZ

On Aug 19, 2006

Di — I am so glad you found AND posted this recipe. It is absolutely yummy. I'll be making this one often. I had trouble mashing the apricots through the fine sieve, so I mashed them up with a fork and them put the pulp in my egg slicer and sliced away. All in all there was just a little texture in the final jello but it went down very easily. Thanks for sharing!

1 person found this review helpful

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