Cantaloupe and Pineapple Jello Bundt
My friend
JustJenn visited Hawaii recently and brought me back some treats. No, not chocolate covered mac nuts like everyone else, but boxes of
Island Pineapple Jello direct from Hawaii.
Awesome. :)
It's
Day #18 of I Like Big Bundts!! Whoo hoo! We are getting closer to National Bundt Day on November 15th. I hope you enjoy a Bundt that day! :) I'm presenting 30 Bundts in 30 Days because I cannot lie,
I Like Big Bundts!
If you are new to this little blog, then I should tell you I have a thing for Jello...
Broken Glass Jello,
Layered Jello,
Candy Corn Jello Bundt!
This Bundt has FRUIT in it. Therefore, it is somehow in the food pyramid. The Food pyramid of delicious.
JustJenn is selling a line of
Bundt related cards and buttons! So freaking cute! Visit her stationery site
justJenn Designs...and check out cool stuff perfect for the holidays!
I used a melon baller and "balled" up one cantaloupe. So, it's sorta like a tunnel of fruit, unlike my recent
tunnel of egg.
Come back tomorrow for another Bundt! I might have some special friends helping me...because I'm making desserts for my friend's wedding on Saturday. Dessert bar for 125 people may kill me, so I'm bringing in support! :) - mary the food librarian
Recipe:
2 small boxes of Island Pineapple Jello (or other flavor). 6 oz total.
2 envelopes of Knox gelatin
1 cantaloupe, balled (about 35 cantaloupe balls
1. Sprinkle Knox gelatin envelopes over 1/2 cup cold water (in large bowl).
2. After 5 minutes (to allow gelatin to bloom), add the Island Pineapple Jello to the bowl. Add 2 cups boiling water. Stir until dissolved.
3. Add 2 cups cold water and mix.
4. Chill the Jello until slightly thickened. Add to Jello mold along with fresh cantaloupe. Chill until completely set.
Love this one -- so pretty! Good luck with all the baking.
ReplyDeleteOhhh very pretty :)
ReplyDeleteThis is so cool! And better for you than a big ol' buttery, sugary cake.
ReplyDeleteThat is just awesome. I recently found Island Pineapple jello at my local supermarket and made jigglers for my kids with it. Yum!
ReplyDeleteOoh, that is so pretty and a neat idea for a bundt, Mary.
ReplyDeletenot sure how I feel about this but it is pretty and you do make the best bundts and the best jello.
ReplyDeleteThis is just to cool, how awesome would it be for a kid party!! or flavored with some alcohol too!
ReplyDeleteTotally awesome...I ddin't know they even had this flavor...have to make it soon....did you see the crushed pretzel strawberry jello mold from the new baked book? I am kind of intrigued...
ReplyDeleteThat is a surprising bundt. Very need.
ReplyDeletevery creative!!! it must be hard to keep it going for a month....love the variety....!!!
ReplyDelete-michelle
http://sugarswings.blogspot.com/
Very pretty Mary! Might try it one of these days!
ReplyDeleteOhhh - how fun! I think this is your most delightful looking bundt of all time :)
ReplyDeleteAwesome! I love "I like big bundts" ! :)
ReplyDeleteWow it looks stunning and what a great way of using a bundt tin
ReplyDeleteOh my, this is so pretty! I really love all your bundts. I made one today for work and thought of you!
ReplyDeleteI just stumbled onto your blog. I was searching for a recipe to use my greek yogurt and your Bundt recipe came up. Well anyway here I am 40 minutes later still looking at bundts and this one is just cuteness I tell you! Cuteness! Lots of possibilities with this!
ReplyDeleteIt's so pretty and old school!
ReplyDeleteWow this is one beautiful bundt! I love that you balled the melon instead of cutting it into chunks, brings the whole thing together.
ReplyDelete