Directions:
- In bowl, dissolve peach Jello in 3/4 cup boiling water; stir in 3/4 cup cold water. Pour 1/8 inch layer gelatin into 8 cup mold; refrigerate until almost set. Refrigerate remaining gelatin until it mounds. Slice 1 nectarine; arrange in gelatin in mold. Slice remaining nectarine; fold into gelatin in bowl; spoon over layer in mold. Refrigerate.
- In 2 quart saucepan, stir sugar and unflavored gelatin. Beat in milk and egg yolks; cook over low heat, stirring until thickened. Remove from heat.
- In large bowl with mixer at low speed, beat cream cheese until smooth. Beat in gelatin mixture.
- In small bowl with mixer at high speed, beat egg whites. Fold whites and lemon peel into cheese mixture; pour over peach layer. Refrigerate.
- In bowl, dissolve raspberry Jello in 3/4 cup boiling water. Stir in raspberries; pour over cheese layer. Cover and refrigerate until set, about 4 hours.
- To serve: Moisten top of gelatin and a chilled plate - the moist surfaces make it easier to slide the gelatin into the center of the plate after it has been unmolded.
- Fill sink with warm water and dip mold in - do not use hot water as it will melt the gelatin. (If oven-proof glass, china, or paper containers are used as molds, the water should be slightly warmer.) Working quickly, dip the mold just to the rim in the warm water - about 10 seconds. Lift from water, hold upright, and shake slightly to loosen the gelatin from mold. Invert moistened plate on mold. Always unmold gelatin on a chilled or cold plate or platter - a warm plate will melt the gelatin. Then invert plate and mold together. Lift off mold carefully - if gelatin doesn't release easily, dip the mold in warm water again. If necessary, move gelatin to center of plate.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 92.35 Kcal (387 kJ) | ||
| Calories from fat | 49.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.55g | 9% | |
|---|---|---|---|
| Cholesterol | 43.07mg | 14% | |
| Sodium | 60.29mg | 3% | |
| Potassium | 93.53mg | 2% | |
| Total Carbs | 8.78g | 3% | |
| Sugars | 7.74g | 31% | |
| Dietary Fiber | 0.49g | 2% | |
| Protein | 2.35g | 5% | |
| Vitamin C | 1.4mg | 2% | |
| Iron | 0.1mg | 1% | |
| Calcium | 32.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 152.54 Kcal (639 kJ) | ||
| Calories from fat | 82.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.17g | 9% | |
|---|---|---|---|
| Cholesterol | 71.14mg | 14% | |
| Sodium | 99.58mg | 3% | |
| Potassium | 154.49mg | 2% | |
| Total Carbs | 14.5g | 3% | |
| Sugars | 12.78g | 31% | |
| Dietary Fiber | 0.81g | 2% | |
| Protein | 3.88g | 5% | |
| Vitamin C | 2.3mg | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 53.1mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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