Estimated Nutrition (whole recipe, rough)
Counts 2 of 4 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peach | 1 medium (150g) | 59 |
| Gelatin | 1 envelope (7g) | 23 |
| Syrup | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1 cup cooked or canned peaches with syrup
- 1 package red gelatin (3 oz.)
- 1 cup boiling water
Directions
1.Blend fruit with syrup at high speed until smooth. Pour pureed fruit back into measuring cup and add enough syrup or water to make one cup.
2.Dissolve gelatin in boiling water, pour into a bowl (deep enough to whip gelatin later). Stir in fruit puree. Cool.
3.Refrigerate gelatin mixture until it piles softly, but is not firm. With cold beaters, whip the gelatin until foamy and doubled in volume. Refrigerate until firm.