Blueberry Apricot Nectar Mold Recipe
Summary
Ingredients
| Unflavored gelatin envelope | 1 | |
| Apricot nectar | 1 1⁄2 Cup (24 tbs) | |
| Lemon juice | 1 Tablespoon | |
| Salt | 1⁄4 Teaspoon | |
| Cream cheese | 10 Ounce, softened | |
| Dairy sour cream | 1⁄2 Cup (8 tbs) | |
| Fresh blueberries | 1 1⁄2 Cup (24 tbs) |
Nutrition Facts
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 mg123.9%
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
Directions
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.
Chef
