Cantaloupe And Pineapple Jello Bundt Recipe 455

CANTALOUPE AND PINEAPPLE JELLO BUNDT RECIPE - (4.5/5)

Cantaloupe and Pineapple Jello Bundt Recipe - (4.5/5) image

Provided by Mom_s

Number Of Ingredients 3

Ingredients

2 small boxes of Island Pineapple Jello ( 6 oz total)
2 envelopes of unflavored gelatin
1 cantaloupe, balled (about 35 cantaloupe balls

Steps:

1. Sprinkle Knox gelatin envelopes over 1/2 cup cold water (in large bowl). 2. After 5 minutes (to allow gelatin to bloom), add the Island Pineapple Jello to the bowl. Add 2 cups boiling water. Stir until dissolved. 3. Add 2 cups cold water and mix. 4. Chill the Jello until slightly thickened. Add to Bundt mold along with fresh cantaloupe balls. Chill until completely set. * lightly oil mold for easy release of jello

PINEAPPLE BUNDT CAKE

Pineapple Bundt Cake image

Fruity and firm-textured, this beautiful cake comes from Fayne Lutz, a field editor from Taos, New Mexico. She writes a recipe column for her local newspaper.

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 12

Ingredients

1 cup butter, softened
1-1/2 cups sugar
2 large eggs, lightly beaten
2 large egg whites
2 teaspoons lemon extract
2-2/3 cups all-purpose flour
1 teaspoon baking powder
1 can (8 ounces) crushed pineapple, undrained
GLAZE:
1 cup confectioners' sugar
1 to 2 tablespoons whole milk
1/2 teaspoon lemon extract

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, egg whites and extract until well blended. Combine flour and baking powder; gradually add to creamed mixture, beating well after each addition. Stir in pineapple. , Pour into a greased 10-in. fluted tube pan. Bake at 350° for 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a small bowl, combine glaze ingredients. Drizzle over cake.

Nutrition Facts : Calories 302 calories, Fat 12g fat (7g saturated fat), Cholesterol 57mg cholesterol, Sodium 157mg sodium, Carbohydrate 45g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.

CANTALOUPE AND HONEYDEW GELATIN

Cantaloupe and Honeydew Gelatin image

The recipe for this cool jiggly treat, which comes from David Evans of Durham, North Carolina, can be made up to a day ahead.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 3h30m

Number Of Ingredients 5

Ingredients

1 (about 3 pounds) cantaloupe, halved and seeded
1/2 (about 2 pounds) honeydew, halved and seeded
3 envelopes (1/4 ounce each) unflavored gelatin
1/2 cup sugar
1/4 cup honey

Steps:

With a melon baller, scoop out melon (to yield about 8 cups). Spoon melon into a 9-by-5-inch loaf pan; set aside.
In a small bowl, sprinkle gelatin over 1 cup cold water; stir to combine. Let stand until softened, about 5 minutes.
Meanwhile, in a small saucepan, heat 1/4 cup water and sugar over medium, stirring, until sugar has dissolved.
Remove pan from heat; stir in honey and softened gelatin until dissolved. Stir in 1 1/4 cups cold water. Pour mixture over melon in pan; place plastic wrap directly on surface and top with another loaf pan (to keep melon submerged).
Refrigerate until gelatin is set, about 3 hours. To unmold, run a knife around edges; dip pan in hot water for 5 seconds, and invert onto a platter. Cut into slices, and serve.

Nutrition Facts : Calories 151 g, Fiber 2 g, Protein 4 g

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