Greek Fruit and Nut Mold

evelyn/athens's Note:

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.

• Total Time: 20 mins
• Prep Time: 20 mins
• Cook Time: 0 mins

Ingredients:

Servings: 10

• 1 (3 ounce) package lemon gelatin or 1 (3 ounce) package pineapple gelatin mix
• 1 ½ cups buttermilk
• 1 lb peach , drained and diced
• ½ teaspoon almond extract
• 1 (6 ¾ ounce) package jell-o orange flavor gelatin
• 1 cup orange juice
• 2 cups Greek yogurt (sour cream can be subbed)
• 2 bananas , sliced
• 1 teaspoon vanilla extract
• ½ 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

[Kittencalskitchen]

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:)