This recipe starts with a decorative 8-cup mold filled with creamy gelatin. It ends with an eye-catching, passion-fruit-sauce-topped dessert.
What You Need
Original recipe yields 12 servings
4 env. (1/4 oz. each) KNOX Unflavored Gelatine
3 cups milk, divided
1 container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
1/2 cup sugar
1 Tbsp. vanilla
1-1/2 cups thawed frozen passion fruit pulp
3 small cones piloncillo (Mexican brown loaf sugar), coarsely chopped
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Let's Make It
Mix gelatine and 1 cup milk in microwaveable bowl. Let stand 5 min. Microwave on HIGH 2 min. or until gelatine is completely dissolved; stirring after each minute.
Blend remaining milk, sour cream, cream cheese, sugar and vanilla in blender until smooth. Blend in gelatine mixture. Pour into 8-cup mold sprayed with cooking spray. Refrigerate 3 hours or until firm. Meanwhile, cook and stir passion fruit and piloncillo on medium heat 10 to 12 min. or until piloncillo is dissolved, stirring constantly. Cool completely. Refrigerate until ready to serve.
Unmold gelatin onto serving plate; drizzle with half the fruit sauce. Serve with remaining sauce.
Sweets can be part of a balanced diet but remember to keep tabs on portions.
Garnish with fresh mint sprigs just before serving.
Substitute 1/3 cup packed brown sugar for the piloncillo and/or frozen mango pulp for the passion fruit pulp.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.