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Blueberry Congealed Salad Recipe
|Raspberry gelatin||1 Tablespoon (1 Packet)|
|Boiling water||1 Cup (16 tbs)|
|Unflavored gelatin envelope||1|
|Water||1⁄4 Cup (4 tbs)|
|Crushed pineapple||1 Can (10 oz), drained, liquid reserved and chilled|
|Blueberries||1 Can (10 oz), drained, liquid reserved and chilled|
|Cold water||1 Cup (16 tbs)|
|Whipping cream||1⁄2 Pint|
|Pecans||1 Cup (16 tbs), chopped|
Serving size: Complete recipe
Calories 2326 Calories from Fat 1533
% Daily Value*
Total Fat 177 g272.3%
Saturated Fat 63 g315%
Trans Fat 0 g
Cholesterol 342.8 mg
Sodium 113.5 mg4.7%
Total Carbohydrates 159 g53.1%
Dietary Fiber 22 g87.8%
Sugars 126.6 g
Protein 26 g51.8%
Vitamin A 8% Vitamin C 169.9%
Calcium 27.5% Iron 24.3%
*Based on a 2000 Calorie diet
Add unflavored gelatin to 1/4 cup cold water and stir until softened.
Add to raspberry gelatin and stir until dissolved.
Measure liquid from fruits; add orange juice, if needed, to make 1 1/2 cups.
Add to gelatin mixture.
Stir in cold water.
Chill until mixture begins to congeal.
Combine cream,€” which has been whipped with 2 tablespoons sugar €” fruits, and pecans.
Add to gelatin mixture; spoon into a 5 cup mold and chill until firm.