Creamy Berry Fruit Mold

This summer dessert sounds complex, but it’s really quite simple. It takes ten minutes max to prepare, then just pop it in the fridge for a couple hours to chill.

Ingredients:

2 – 15 oz. cans of peaches in light syrup (or their own juice)

3 packets of plain gelatin

1 cup silken tofu (or cottage cheese)

1 1/4 cups water + about 1/2 cup

1-2 cups fresh strawberries

1 cup fresh blueberries

1/3 cup honey (or sugar)

Non stick cooking spray

Drain and reserve the juice from the peaches, add enough water to the reserved juice to make 1 1/2 cups. Sprinkle the gelatin over the peach juice water mixture and set it aside for about 4 minutes.

Boil 1 1/4 cups of water, then add the honey, and stir until it dissolves. Pour the hot water mixture into the peach juice mixture.

Put the pears, tofu, and juice mixture into a blender and process until all is smooth. Spray a mold or bundt pan lightly with the non stick spray ( I used a Wilton Silicone Mini Fluted Tube pan). Add the strawberries (sliced) and blueberries and peach mixture in layers. Chill for a couple hours (you and the mold).

You don’t have to have a tube pan to make this you can make it in an ordinary bowl. 

To remove the mold from the pan, dip the bottom in hot water for a minute, place a plate over the mold and flip. Garnish with mint, or lemon balm leaves.

You can use frozen berries, but this dessert is better in the summer with fresh strawberries and blueberries straight from the garden or farmers market.

This is not a super sweet dessert, the fruit is the star, and the tofu/ peach mixture adds a creamy texture.

Summer Fruit Dessert image (c) Linette