Whoever you’re “toasting” with your shower or party will appreciate your making the occasion extra-special. Some of my best tips for help with planning:
- Confer with your guest of honor to make sure you’ve got a complete invitation list. Ask for replies so you know how many guests to plan for.
- Coordinate the colors of your table with flowers prettily placed on the serving table. This time of year offers a wealth of fresh flowers.
- Plan a buffet, and for an elegant feel, use real tablecloths, napkins, plates, glassware and cutlery.
- Don’t forget the camera! Or put disposable cameras on the table, collect cameras after the party and create memory book for guest of honor.
Whatever the occasion, this stunning, colorful dessert makes a beautiful presentation. And beyond the ‘oohs’ and ‘aahs’ of appreciation, your guests will savor the light and airy texture of this creamy, fruit-filled centerpiece dish. It owes its dreamy texture to evaporated milk.
No mystery why I call evaporated milk my “cooking essential” as it adds creaminess and rich flavor to my recipes. Evaporated milk also improves moistness in my baked goods, and whips up easily for a creamy, light and airy texture in desserts like mousses and this Rainbow Fruit Delight. Count on evaporated milk for a full, rich mouth-feel and always-delicious taste.
For other light & refreshing Shower menu ideas like Key Lime Mousse or Mini
Custard Fruit Tarts, check out the inspired ideas at www.VeryBestBaking.com
Rainbow Fruit Delight
Makes 8 servings
Nonstick cooking spray
1 package (3 ounces) orange-flavored gelatin
1 1/2 cups boiling water, divided
1/2 cup mandarin oranges, drained
2 cans (12 ounces each) Carnation Evaporated Milk, chilled, divided
1 package (3 ounces) lemon-flavored gelatin
1/2 cup crushed pineapple, drained
1 package (3 ounces) strawberry-flavored gelatin
1/2 cup frozen strawberries(about 8) thawed, drained
COAT 9 x 5-inch baking pan with nonstick cooking spray.
FOR MANDARIN ORANGE LAYER:
DISSOLVE orange gelatin in 1/2 cup boiling water in small bowl. Let stand for 10 minutes. Place dissolved gelatin, mandarin oranges and 1 cup evaporated milk in blender; cover. Puree for 10 seconds or until well blended. Pour into loaf pan. Refrigerate for 30 minutes or until set.
FOR PINEAPPLE LEMON LAYER:
FOLLOW process for Mandarin Orange Layer substituting lemon gelatin and crushed pineapple. Pour mixture over Mandarin Orange Layer. Refrigerate for 30 minutes or until set.
FOR STRAWBERRY LAYER:
FOLLOW process for Mandarin Orange Layer substituting strawberry gelatin and strawberries. Pour mixture over Pineapple Lemon Layer. Refrigerate for at least 4 hours or overnight.
TO UNMOLD: Run point of knife around top of pan. Dip pan into a large pan of warm water for 15 to 20 seconds. Lift from water. Place serving platter on top of pan. Invert mold and platter together, shake slightly to loosen. Gently remove mold. Cut into slices and serve.
Nutrition Information per serving: 240 calories; 50 calories from fat; 6 g total fat; 4.5 g saturated fat; 30 mg cholesterol; 170 mg sodium; 40 g carbohydrate; 0 g fiber; 38 g sugars; 9 g protein; 25% daily value calcium
All materials courtesy of VeryBestBaking.com | This article is part of a series: "Mix It Up With Jenny" By Jenny Harper.
Jenny Harper is Senior Culinary Specialist for the Nestlé Test Kitchens and VeryBestBaking.com. | Courtesy of Family Features