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Blueberry Apricot Nectar Mold Recipe
|Unflavored gelatin envelope||1|
|Apricot nectar||1 1⁄2 Cup (24 tbs)|
|Lemon juice||1 Tablespoon|
|Cream cheese||10 Ounce, softened|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|Fresh blueberries||1 1⁄2 Cup (24 tbs)|
Serving size: Complete recipe
Calories 1538 Calories from Fat 1059
% Daily Value*
Total Fat 120 g185.4%
Saturated Fat 68 g340%
Trans Fat 0 g
Cholesterol 371.6 mg
Sodium 1508.4 mg62.8%
Total Carbohydrates 94 g31.3%
Dietary Fiber 7.5 g30.1%
Sugars 73.1 g
Protein 31 g61.1%
Vitamin A 114.2% Vitamin C 156.3%
Calcium 44.6% Iron 15.5%
*Based on a 2000 Calorie diet
Heat remaining nectar to boiling; add gelatin and stir until dissolved.
Stir in lemon juice and salt.
Chill until slightly thickened.
Beat cheese until light; blend in sour cream.
Add gelatin mixture gradually, beating until smooth.
Chill until slightly thicker.
Mix in blueberries.
Turn into a 3 cup mold or 6 individual molds.
Chill until firm.
Unmold and serve on crisp salad greens.