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Berry Salad Recipe
|Unflavored gelatin||1⁄2 Ounce (2 Envelopes)|
|Cold water||1 Cup (16 tbs)|
|Fresh raspberries||3 Cup (48 tbs)|
|Frozen orange juice concentrate||6 Tablespoon, thawed (1/4 Cup Plus 2 Tablespoons, Undiluted)|
|Honey||1⁄4 Cup (4 tbs)|
|Vegetable cooking spray||1|
|Orange cream dressing||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 891 Calories from Fat 78
% Daily Value*
Total Fat 9 g13.6%
Saturated Fat 0.33 g1.6%
Trans Fat 0 g
Cholesterol 13 mg
Sodium 59.1 mg2.5%
Total Carbohydrates 168 g56%
Dietary Fiber 29.8 g119.1%
Sugars 120.6 g
Protein 20 g40.3%
Vitamin A 3% Vitamin C 198.7%
Calcium 13.3% Iron 20%
*Based on a 2000 Calorie diet
Cook over low heat, stirring constantly, until gelatin dissolves.
Remove from heat.
Combine gelatin mixture, 3 cups raspberries, orange juice concentrate, and honey in container of an electric blender; top with cover, and process until smooth.
Coat 8 (1/2 cup) molds with cooking spray.
Spoon raspberry mixture evenly into molds.
Cover and chill until firm.
Unmold salads onto individual salad plates, and top each with 1 tablespoon Orange Cream Dressing.
If desired, garnish with fresh raspberries and orange rind curls.