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Banana Peach Salad Recipe
|Cranberry juice cocktail||3 1⁄2 Cup (56 tbs)|
|Strawberry gelatin||6 Ounce (1 Packages)|
|Canned peach slices||16 Ounce, drained and chopped|
|Banana||1 Large, sliced|
|Chopped pitted dates||1⁄2 Cup (8 tbs)|
|Cream cheese||8 Ounce, softened (1 Package)|
|Dairy sour cream||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
Serving size: Complete recipe
Calories 2938 Calories from Fat 833
% Daily Value*
Total Fat 95 g146.2%
Saturated Fat 51.4 g257.1%
Trans Fat 0 g
Cholesterol 280.8 mg
Sodium 1964.4 mg81.9%
Total Carbohydrates 511 g170.2%
Dietary Fiber 46.6 g186.2%
Sugars 429.2 g
Protein 42 g85%
Vitamin A 2112.5% Vitamin C 1120.4%
Calcium 76.5% Iron 91.4%
*Based on a 2000 Calorie diet
Add to gelatin, stirring till gelatin is dissolved.
Blend in remaining juice.
Chill till partially set (consistency of unbeaten egg white).
Fold in peaches, banana, and dates.
Pour into a 6-cup mold.
Chill till firm.
To make dressing, in small mixer bowl beat together cream cheese, sour cream, and lemon juice.
Add enough milk (3 to 4 tablespoons) to achieve desired consistency.
Before serving, unmold salad onto lettuce-lined platter.
If desired, arrange sliced peaches around mold.