Blueberry Congealed Salad Recipe
Ingredients
| Raspberry gelatin | 1 Tablespoon (1 Packet) | |
| Boiling water | 1 Cup (16 tbs) | |
| Unflavored gelatin envelope | 1 | |
| Water | 3⁄10 Cup (4 tbs) | |
| Crushed pineapple | 1 Can (10 oz), drained, liquid reserved and chilled | |
| Blueberries | 1 Can (10 oz), drained, liquid reserved and chilled | |
| Orange juice | 1 | |
| Cold water | 1 Cup (16 tbs) | |
| Whipping cream | 1⁄2 Pint | |
| Sugar | 2 Tablespoon | |
| Pecans | 1 Cup (16 tbs), chopped |
Nutrition Facts
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 mg114.3%
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
Directions
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.
Chef
