Greek Fruit and Nut Mold

Submitted by evelynathens

"This dessert is very popular here in summer. The secret is the use of buttermilk and Greek yoghurt, creating layers that are creamy, slightly sour/sweet and utterly delicious - better make two of these! This recipe is dedicated to Chef Kate who loves all things JELLO!!! Refrigeration time is not included."

 

• Ready In: 20mins
• Ingredients: 10
• Serves: 10

ingredients

• 1 (3 ounce) package lemon gelatin or (3 ounce) package pineapple gelatin mix
• 1 1⁄2 cups buttermilk
• 1 lb peach, drained and diced
• 1⁄2 teaspoon almond extract
• 1 (6 3/4 ounce) package jell-o orange gelatin
• 1 cup orange juice
• 2 cups Greek yogurt (sour cream can be subbed)
• 2 bananas, sliced
• 1 teaspoon vanilla extract
• 1⁄2 cup walnuts, toasted and roughly chopped

directions

1. Make first layer: Empty packet of lemon jello into a bowl and add 1 cup boiling water. Allow jello to soften a bit and then whisk until gelatin has completely melted. Add buttermilk and place in refrigerator to start setting. After about 1 hour, add diced peaches and mix. Pour into a bundt pan and place in refrigerator.
2. Make second layer: Empty 1 1/2 packets of strawberry jello in a large bowl. Add 1 cup boiling water. Allow jello to soften a bit and then whisk until gelatin has completely melted. Add 1 cup orange juice and whisk in 2 cups greek yoghurt. Place bowl in refrigerator to start setting. After about 1 hour, gently mix in sliced bananas and toasted nuts. Pour over first layer in bundt pan and put into refrigerator for atleast 4 hours to set properly.
3. Unmold by dipping bundt pan quickly into a larger container containing hot water, and then turning out onto a platter.

Reviews

[Kittencalrecipezazz]

Simpley wonderful Ev! I used Greek yogurt of coarse and omitted the almond extract as I ran out of it and did not have any! I whipped this up early in the morning and served it for an after dinner dessert, we loved it! thanks for sharing hon!...Kitten:)