Best Fruity Jell O Honeydew Wedges Recipes

Jello Melon Wedges image

Provided by Bergy

Categories Gelatin

Time 3h

Yield 6 serving(s)

Number Of Ingredients 2

1 medium melon, your choice
1 package gelatin powder, your choice but a flavor & color that will compliment your melon

Steps:

Cut the melon in half lengthwise, remove seeds& dry center well with a paper towel Prepare Jello powder following package Instructions for 30 minute set.
Place melon halves in small bowls and spoon the liquid jello into the centers, fill to the brim Chill until firm apprx 3 hours.
Cut into wedges to serve.
when placing on serving plates do it carefully so the jello stays on the melon wedge.

Nutrition Facts :

Jello Fruit Wedges image

Provided by Pikake21

Categories Gelatin

Time 3h15m

Yield 16 serving(s)

Number Of Ingredients 3

Steps:

Slice the fruit cleanly in half lengthwise (through the axis).
Carefully remove the pulp while keeping the half rind fully intact.
Ensure that the rinds are dry (you can use paper towels to blot them).
Set each half rind upright in a muffin pan so you can fill it with Jello.
Mix the water with the gelatin (just like you would to make jigglers).
You'll want the Jello a little firmer than the normal recipe as you have to slice it in half again.
Make sure that the gelatin is well dissolved, and then pour into the fruit before it begins to set.
Fill up as high as you can, the Jello will shrink a bit when cooling.
Carefully transfer to the fridge and let set for about three hours, per box directions.
When the Jello is set, place the fruit open-side down on a cutting board, hold it's shape with one hand and carefully slice in half lengthwise again to form quarters.
Be careful not to smash the fruit as you'll want to keep the Jello intact (you may use a serrated knife).
Ready to serve!

Nutrition Facts : Calories 111.8, Fat 0.1, Sodium 100.1, Carbohydrate 26.9, Fiber 1.6, Sugar 24.4, Protein 2.3

Honeydew and Cantaloupe Mousse image

Yield Serves 8

Number Of Ingredients 14

For the honeydew mousse
1-1/2 envelopes (about 1-1/2 tablespoons) unflavored gelatin
1/4 cup Midori (melon-flavored liqueur)
the flesh of half a 6-to 7-pound honeydew melon
1/4 cup sugar
2 tablespoons fresh lemon juice
1/3 cup plain yogurt
For the cantaloupe mousse
1-1/2 envelopes (about 1-1/2 tablespoons) unflavored gelatin
3 tablespoons Port
3 tablespoons sugar
2 tablespoons fresh lemon juice
1/3 cup plain yogurt
small wedges of honeydew melon and cantaloupe for garnish

Steps:

Make the honeydew mousse:
In a small saucepan sprinkle the gelatin over the Midori and let it soften for 1 minute. Heat the mixture over low heat, stirring, until the gelatin is dissolved completely and let it cool. In a blender purée the honeydew with the sugar and the lemon juice and with the motor running add the Midori mixture in a stream. Transfer the mixture to a metal bowl set in a larger bowl of ice and cold water and stir it until it is the consistency of raw egg white. Remove the metal bowl from the ice, stir in the yogurt, and let the honeydew mousse stand while making the cantaloupe mousse.
Make the cantaloupe mousse:
Make the cantaloupe mousse: In a small saucepan sprinkle the gelatin over the Port and let it soften for 1 minute. Heat the mixture over low heat, stirring, until the gelatin is dissolved completely and let it cool. In a blender purée the cantaloupe with the sugar and the lemon juice and with the motor running add the Port mixture in a stream. Transfer the mixture to a metal bowl set in a larger bowl of ice and cold water and stir it until it is the consistency of raw egg white. Remove the metal bowl from the ice and stir in the yogurt.
In a 2-quart glass bowl or 8 dessert glasses layer the mousses, chilling them for 5 minutes between each layer, chill the mousse for at least 2 hours or overnight, and garnish it with the melon wedges.