Pineapple Pear Mold
Delight your taste buds with this refreshingly elegant Pineapple Pear Mold, a light and fruity dessert that's perfect for any occasion. This no-bake recipe combines the natural sweetness of crushed pineapple and fresh pear with a creamy touch of Greek yogurt, all set into a luscious gelatin mold. Accentuated by a hint of tangy lemon juice and just the right amount of sugar, this easy-to-make creation boasts a balance of vibrant flavors and creamy texture. Garnished with fresh mint leaves, it makes a stunning centerpiece for summer gatherings, holiday feasts, or everyday indulgence. With a prep time of just 20 minutes, this make-ahead dessert is as convenient as it is delightful. Keywords: pineapple pear mold, gelatin-based desserts, no-bake fruit dessert, easy fruit dessert recipe, light and creamy desserts.
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Recipe Information
Ingredients
- 1 cup Canned crushed pineapple (unsweetened)
- 1 large Fresh pear, peeled and chopped
- 1 packet Unflavored gelatin
- 0.25 cup Cold water
- 1 cup Boiling water
- 0.25 cup Granulated sugar
- 2 tablespoons Lemon juice
- 0.5 cup Plain Greek yogurt
- 2 sprigs Mint leaves (optional, for garnish)
Instructions
In a small bowl, sprinkle the unflavored gelatin over 1/4 cup of cold water. Let it sit for 5 minutes to bloom.
While the gelatin is blooming, drain the crushed pineapple well, reserving the juice in a separate bowl. Set aside the fruit.
In a large mixing bowl, combine the reserved pineapple juice, boiling water, and granulated sugar. Stir until the sugar is fully dissolved.
Add the bloomed gelatin to the hot liquid mixture and stir thoroughly until the gelatin is completely dissolved.
Stir in the lemon juice and Greek yogurt, whisking until smooth and fully combined. Allow the mixture to cool slightly, about 10 minutes.
Once the mixture has cooled, gently fold in the drained crushed pineapple and chopped pear.
Pour the entire mixture into a lightly greased 6-cup gelatin mold or bundt pan. Smooth the top with a spatula, if necessary.
Refrigerate the mold for at least 4 hours, or until it is fully set and firm to the touch.
To unmold, dip the mold briefly into warm water, being careful not to get water on the dessert. Invert onto a serving plate and gently lift the mold off.
Garnish with mint leaves if desired. Slice and serve cold.
Nutrition Facts
Calories |
544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.8 g | 4% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 57 mg | 2% | |
| Total Carbohydrate | 119.3 g | 43% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 102.7 g | ||
| Protein | 20.1 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 191 mg | 15% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 677 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
