FRUIT GELATIN (CRUSHED ICE METHOD)

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
RESERVED LIQUID 9-3/8 lbs 1 gal 1/2 qts
ICE CUBES 12-1/2 lbs 3 gal 3-5/8 qts

Method

1 Drain fruit; reserve juice for use in Step 2 and fruit for use in Step 3.
2 Dissolve gelatin in boiling water and juice.
3 Crush the ice. Add crushed ice, stirring constantly until ice is melted and gelatin begins to thicken. Add fruit; stir until blended;
pour into pans. Chill until firm.
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 7 mg

Portion

2/3 Cup

Yield

100


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