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.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 6

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)

Directions

Step 1

In a small bowl, sprinkle the unflavored gelatin over 1/4 cup of cold water. Let it sit for 5 minutes to bloom.

Step 2

While the gelatin is blooming, drain the crushed pineapple well, reserving the juice in a separate bowl. Set aside the fruit.

Step 3

In a large mixing bowl, combine the reserved pineapple juice, boiling water, and granulated sugar. Stir until the sugar is fully dissolved.

Step 4

Add the bloomed gelatin to the hot liquid mixture and stir thoroughly until the gelatin is completely dissolved.

Step 5

Stir in the lemon juice and Greek yogurt, whisking until smooth and fully combined. Allow the mixture to cool slightly, about 10 minutes.

Step 6

Once the mixture has cooled, gently fold in the drained crushed pineapple and chopped pear.

Step 7

Pour the entire mixture into a lightly greased 6-cup gelatin mold or bundt pan. Smooth the top with a spatula, if necessary.

Step 8

Refrigerate the mold for at least 4 hours, or until it is fully set and firm to the touch.

Step 9

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.

Step 10

Garnish with mint leaves if desired. Slice and serve cold.

Nutrition Facts

Serving size	(890.5g)

Amount per serving	% Daily Value*
Calories	543.5

Total Fat 2.8g	0%
Saturated Fat 1.5g	0%
Polyunsaturated Fat 0.1g
Cholesterol 12.2mg	0%
Sodium 57.0mg	0%
Total Carbohydrate 119.3g	0%
Dietary Fiber 10.3g	0%
Total Sugars 102.7g
Protein 20.1g	0%

Vitamin D 0IU	0%
Calcium 190.7mg	0%
Iron 1.1mg	0%
Potassium 676.6mg	0%

*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.

Source of Calories

Fat: 4.3%

Protein: 13.8%

Carbs: 81.9%