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Greek Fruit and Nut Mold

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“This dessert is very popular here in summer. The secret is the use of buttermilk and Greek yoghurt, creating layers that are creamy, slightly sour/sweet and utterly delicious - better make two of these! This recipe is dedicated to Chef Kate who loves all things JELLO!!! Refrigeration time is not included.”
READY IN:
20mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

  • 1 (3 ounce) package lemon gelatin or 1 (3 ounce) package pineapple gelatin mix
  • 1 12 cups buttermilk
  • 1 lb peach, drained and diced
  • 12 teaspoon almond extract
  • 1 (6 3/4 ounce) packagejell-o orange gelatin
  • 1 cup orange juice
  • 2 cups Greek yogurt (sour cream can be subbed)
  • 2 bananas, sliced
  • 1 teaspoon vanilla extract
  • 12 cup walnuts, toasted and roughly chopped

Directions

  1. Make first layer: Empty packet of lemon jello into a bowl and add 1 cup boiling water. Allow jello to soften a bit and then whisk until gelatin has completely melted. Add buttermilk and place in refrigerator to start setting. After about 1 hour, add diced peaches and mix. Pour into a bundt pan and place in refrigerator.
  2. Make second layer: Empty 1 1/2 packets of strawberry jello in a large bowl. Add 1 cup boiling water. Allow jello to soften a bit and then whisk until gelatin has completely melted. Add 1 cup orange juice and whisk in 2 cups greek yoghurt. Place bowl in refrigerator to start setting. After about 1 hour, gently mix in sliced bananas and toasted nuts. Pour over first layer in bundt pan and put into refrigerator for atleast 4 hours to set properly.
  3. Unmold by dipping bundt pan quickly into a larger container containing hot water, and then turning out onto a platter.

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