Ingredients for Congealed Triple Apple Salad
- Unflavored Gelatin
- Unsweetened Apple Juice
- 1/2 cup granulated sugar
- Unsweetened Applesauce
- 1 teaspoon almond extract
- Apple
- 1 tablespoon lemon juice
- Vegetable Oil Cooking Spray
- Mint Sprig
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How to Make Congealed Triple Apple Salad
- In a small saucepan, sprinkle gelatin over 1 cup of apple juice. Let stand for 1 minute to bloom.
- Add 1/2 cup of sugar to the saucepan.
- Cook over low heat, stirring constantly, until gelatin and sugar are completely dissolved. Do not boil.
- Remove from heat.
- Stir in 1 cup of applesauce and 1 teaspoon of almond extract.
- Refrigerate until the mixture reaches the consistency of unbeaten egg whites (about 2-3 hours).
- In a separate bowl, gently toss 2 cups of diced apples with 1 tablespoon of lemon juice.
- Carefully fold the diced apple mixture into the chilled gelatin mixture.
- Lightly grease a 3-cup mold with cooking spray.
- Pour the apple gelatin mixture into the prepared mold.
- Cover and refrigerate until firm (at least 4 hours, or preferably overnight).
- To unmold, run a thin knife around the edges of the mold and invert onto a serving plate.
- Garnish with apple wedges and fresh mint sprigs, if desired.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
42g
Fat
0g
Carbs
5g
