FRUIT GELATIN

Ingredients

Ingredient Weight Measure Issue
FRUIT COCKTAIL,CANNED,JUICE PACK,INCL LIQUIDS 12-1/2 lbs 1 gal 2 qts
DESSERT POWDER,GELATIN,STRAWBERRY 5-1/8 lbs 2 qts 2-1/2 cup
WATER,BOILING 12-1/2 lbs 1 gal 2 qts
RESERVED LIQUID 6-1/4 lbs 3 qts
WATER,COLD 6-1/4 lbs 3 qts

Method

1 Drain fruit; reserve juice for use in Step 3 and fruit for use in Step 5.
2 Dissolve gelatin in boiling water.
3 Add juice and water; stir to mix well.
4 Pour about 1 gallon into each pan. Chill until slightly thickened.
5 Fold an equal quantity of fruit into gelatin in each pan. Chill until firm. CCP: Hold for service at 41 F. or lower.
Notes
1 In Step 1, 2 No. 10 cans of the following canned fruit may be used per 100 servings: Canned Fruit Cocktail, Canned Mixed Fruit
Chunks, Canned Peaches, quarters or slices, Canned Pears, quarters or slices, Canned Pineapple, chunks or tidbits.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
116 cal 28 g 2 g 0 g 0 mg 65 mg 8 mg

Portion

2/3 Cup

Yield

100


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