This is a really delicious dessert. I love to make this pineapple orange dessert mold for my family and friends. No need to wait for a special occasion, this is a hit no matter when you choose to make and serve it.
I am really thinking of trying a variation of this recipe for either Memorial Day or the Fourth of July to take to my mom’s house as my salad contributions. Once I do tweak this recipe, I will be certain to come back here and post the results for everyone to be able to see.
The pineapple orange dessert mold is great, but what would you think of a pineapple lime or perhaps a pineapple lemon, maybe even a lemon-lime with a hint of orange dessert mold?
Substitutions and ways to store
The Pineapple Orange Dessert Mold is the perfect treat for any occasion, and with a few simple substitutions and storage tips, you will be able to make this dish into a staple of your cooking repertoire. For those who can’t find pineapple, try using mango or papaya instead.
To store it properly, wrap the mold in cling film and refrigerate; if you want to freeze it, double-wrap it in cling film first before placing it in the freezer. So no matter what your needs are when it comes to cooking, the Pineapple Orange Dessert Mold is sure to please!
If you are looking to get creative with your Pineapple Orange Dessert Mold, there are many options available. Substitutions can be made for either ingredient: try applesauce or mango as an alternative to pineapple, and clementines or tangerines in place of oranges.
Looking for a vegan option? Swap out the butter in the recipe for coconut oil. Need a way to save it for later? Cut them into individual portions and freeze them, so they’re ready whenever you need them! With our witty and informal approach, we make cooking fun and accessible to anyone interested in learning.
Pineapple Orange Dessert Mold
- 1 liguid measuring cup
- 1 medium bowl
- 1 electic beater or mixer
- 1 wooden spoon
- 1 rubber scraper or spactula
- 1 1-quart mold
- 1 serving platter
- 1 dish cloth
- 1 cup boiling water
- 1 cup pineapple orange juice
- 3 egg whites
- 2 envelopes 5/8 oz pkg low-calorie orange flavored gelatin
- dash cream of tartar
- 1 orange cut into sections
- Pour 1 cup of boiling water over gelatin in a medium bowl, stir to dissolve. Then stir in the pineapple-orange juice. Refrigerate about 2 hours until the mixture begins to set.
- In a medium bowl, with your electric beater on high speed, beat the egg whites with the cream of tartar, until soft peaks from when the beater is slowly raised.
- Now, using the rubber scraper, gently fold the egg whites into the slightly jelled fruit mixture. Do this till well combined. Then pour the mixture into the 1-quart mold. Refrigerate from 1 to 2 hours, until it is firm.
- When ready to unmold, you should loosen the edge of the mold with the spatula. Invert the mold on the serving platter. Place a hot, damp dishcloth over the mold, and shake it gently to release it. You can repeat this step if you need to. Then, garnish the edge of the mold with orange slices.
This is definitely a really yummy dessert that you can serve in either winter, summer, spring, or fall. It is so easy to make, and not time-consuming at all. Most of the prep time is the refrigeration time for this dessert mold, which this dish will need in order to firm up and set.
Where there we go with another yummy and interesting dish. I am sure you will love it just as much as I and my family does. Enjoy.