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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Watermelon Salad
- 2 envelopes unflavored gelatin
- 2 cups watermelon juice*
- 1 1/2 cups white grape juice
- 1 teaspoon shredded lemon peel
- 1 1/2 cups assorted chopped fruit (such as peeled peaches, nectarines, pears, and/or green grapes)
- 1/3 cup crumbled feta cheese
- Mint leaves
1. in a medium saucepan sprinkle gelatin over watermelon juice. Allow to stand 5 minutes. Cook and stir until gelatin is dissolved. Stir in grape juice and lemon peel.
2. With a ladle or cup transfer half of the watermelon juice mixture to a 2-quart square baking dish. Cover and refrigerate about 1-1/2 hours, or until thickened to the texture of egg whites (keep remaining watermelon juice mixture at room temperature). Add fruit. Carefully spoon remaining watermelon juice over set mixture. Cover and refrigerate 1-1/2 hours more or until all layers are set.
3. Top with feta and mint leaves before serving. Makes 9 servings.
- Process 6 cups cubed watermelon (about 3 1/2 pounds whole watermelon) in a food processor; strain to remove seeds and pulp.
- Servings Per Recipe 9,
- cal. (kcal) 92,
- Fat, total (g) 1,
- chol. (mg) 5,
- sat. fat (g) 1,
- carb. (g) 18,
- fiber (g) 1,
- sugar (g) 16,
- pro. (g) 3,
- vit. A (IU) 729,
- vit. C (mg) 22,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 8,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 68,
- Potassium (mg) 237,
- calcium (mg) 40,
- iron (mg) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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