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    You are in: Home / Recipes / Almond Jelly With Fruit Salad Recipe
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    Almond Jelly With Fruit Salad

    Almond Jelly With Fruit Salad. Photo by Olga Botnar

    1/1 Photo of Almond Jelly With Fruit Salad

    Total Time:

    Prep Time:

    Cook Time:

    6 hrs 15 mins

    15 mins

    6 hrs

    Missy Wombat's Note:

    From Notebook February 2006. This recipe needs to be started at least 6 hours ahead or up to 1 day in advance.

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    Units: US | Metric


    1. 1
      Place sugar and 2 cups water in a large saucepan and bring to a boil. Stir throughout to dissolve the sugar. Remove from heat.
    2. 2
      Sprinkle the gelatine over and stir until dissolved. Stir in the almond essence, condensed milk and 3 cups of water until well combined.
    3. 3
      Pour mixture into a 19 x 29 cm slice tin and refrigerate for 6 hours or overnight until set.
    4. 4
      Using a sharp knife, cut jelly into 2 cm cubes. Divide among bowls with fruits.

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    Ratings & Reviews:

    • on May 11, 2006


      Spectacular as a moulded jelly. I just plopped it onto a glass cake stand I found in a charity shop--then filled the centre with fruit. Everyone was bedazzled!! Thanks Missy.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 21, 2006


      This couldn't be easier. It is light, delicious and a wonderful way to end a Chinese meal. Thank you for posting this, I will certainly be making this again. I didn't have the large tray, so I set the jelly in invidual bowls and topped with the fuit.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Almond Jelly With Fruit Salad

    Serving Size: 1 (80 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 264.6
    Calories from Fat 51
    Total Fat 5.7 g
    Saturated Fat 3.6 g
    Cholesterol 22.3 mg
    Sodium 95.1 mg
    Total Carbohydrate 44.2 g
    Dietary Fiber 0.0 g
    Sugars 44.2 g
    Protein 10.2 g

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