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Apricot Nectar Salad Recipe
|Lemon gelatin||6 Ounce|
|Apricot nectar||4 Cup (64 tbs)|
|Canned crushed pineapple||8 Ounce|
|Cream cheese||8 Ounce|
|Chopped nuts||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
Calories 309 Calories from Fat 130
% Daily Value*
Total Fat 15 g22.3%
Saturated Fat 6.3 g31.4%
Trans Fat 0 g
Cholesterol 31.2 mg
Sodium 244.9 mg10.2%
Total Carbohydrates 41 g13.6%
Dietary Fiber 1.8 g7%
Sugars 36.5 g
Protein 6 g12%
Vitamin A 16.8% Vitamin C 36.1%
Calcium 5.1% Iron 2.1%
*Based on a 2000 Calorie diet
Chill until thick.
Add one half of pineapple.
Pour into 9 x 9 inch pan; allow to set.
Soften cream cheese with a little nectar; blend in nuts and celery.
Frost firm gelatin layer.
Make second layer same as the first; allow to thicken slightly before pouring onto frosted layer.
Chill thoroughly before serving.