Blueberry Congealed Salad Recipe
Ingredients
| Black cherry gelatin | 6 Ounce | |
| Canned blueberry pie filing | 10 Ounce | |
| Canned crushed pineapple | 10 Ounce | |
| Nuts | 1⁄2 Cup (8 tbs), chopped | |
| Sour cream | 1⁄2 Pint | |
| Cream | 6 Ounce, softened | |
| Sugar | 1⁄2 Cup (8 tbs) | |
| Vanilla | 1⁄2 Teaspoon |
Nutrition Facts
Serving size
Calories 539 Calories from Fat 141
% Daily Value*
Total Fat 15 g23.6%
Saturated Fat 6.7 g33.3%
Trans Fat 0 g
Cholesterol 22.8 mg7.6%
Sodium 235.4 mg9.8%
Total Carbohydrates 95 g31.8%
Dietary Fiber 2.6 g10.2%
Sugars 77.9 g
Protein 7 g14.5%
Vitamin A 5.8% Vitamin C 1.2%
Calcium 13.4% Iron 2.5%
*Based on a 2000 Calorie diet
Directions
1) In a bowl, dissolve the gelatin in 1 ½ cups of boiling water and add 1 ½ cups of cold water
2) Chill the mixture till it thickens
3) Into the blueberry filling, fold in the pineapple and the nuts
4) Pour the filling into the mould
5) Place in the refrigerator to set
6) On a serving platter, unmold
7) In a bowl, using a spoon, blend together the sour cream, cream cheese, sugar and vanilla together
8) Pour the dressing over the unmolded salad
SERVING
9) Serve chilled
Chef
