Forktionary

Greek Fruit And Nut Mold Recipe

Escape to a Greek paradise with this refreshing summer dessert! Layers of creamy lemon and strawberry jello, tangy buttermilk, rich Greek yogurt, juicy peaches, sweet bananas, and crunchy toasted nuts create a symphony of flavors. This light yet decadent mold is the perfect ending to any summer meal. Chef Kate approved! (Refrigeration time not included in prep time)

Prep Time 20 mins
Cook Time 20 mins
Calories 209.9 kcal
Protein 10g
Rating 5.0 (1 Reviews)
Greek Fruit And Nut Mold 26

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Greek Fruit And Nut Mold

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Greek Fruit And Nut Mold? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Greek Fruit And Nut Mold

  1. **Lemon Jello Layer:** In a large bowl, empty one (3 oz) package of lemon-flavored gelatin. Add 1 cup (240ml) of boiling water and stir until completely dissolved.
  2. Stir in 1 cup (240ml) buttermilk. Pour into a greased 10-inch bundt pan. Refrigerate for at least 1 hour, or until slightly set.
  3. Gently fold in 1 cup (140g) diced fresh peaches. Pour mixture back into the bundt pan and refrigerate for about 30 minutes.
  4. **Strawberry Jello Layer:** In a separate large bowl, empty 1 1/2 (4.5 oz) packages of strawberry-flavored gelatin. Add 1 cup (240ml) boiling water and stir until completely dissolved.
  5. Stir in 1 cup (240ml) orange juice and 2 cups (473ml) Greek yogurt until smooth.
  6. Refrigerate for 30 minutes, or until slightly set.
  7. Gently fold in 1 cup (140g) sliced bananas and 1/2 cup (40g) toasted nuts (e.g., pecans, walnuts).
  8. Carefully pour the strawberry mixture over the lemon layer in the bundt pan.
  9. Refrigerate for at least 4 hours, or until completely set.
  10. To unmold, briefly dip the bundt pan in a bowl of hot water, then invert onto a serving platter.

Nutrition Information (Approximate per serving)

Sodium

6 g

Sugar

138g

Fat

3g

Carbs

13g

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Gelatin Desserts Fruit Greek Easy European Kid Friendly Spring Summer Dietary Seasonal Citrus Oranges Pitted Fruit Peaches Tropical Fruit Bananas 3 Steps Or Less