Cranberry-Avocado Salad Recipe
Ingredients
| Lime gelatin | 3 Ounce | |
| Boiling water | 1 Cup (16 tbs) | |
| Avocado | 1 , mashed | |
| Lemon juice | 1 Teaspoon | |
| Plain low fat yogurt | 1 Cup (16 tbs) | |
| Unflavored gelatin | 2 Teaspoon | |
| Cherry gelatin | 3 Ounce | |
| Boiling water | 1 Cup (16 tbs) | |
| Whole cranberry sauce | 8 Ounce |
Nutrition Facts
Serving size
Calories 118 Calories from Fat 29
% Daily Value*
Total Fat 3 g5.3%
Saturated Fat 0.68 g3.4%
Trans Fat 0 g
Cholesterol 1.4 mg0.5%
Sodium 69.6 mg2.9%
Total Carbohydrates 20 g6.7%
Dietary Fiber 1.7 g6.9%
Sugars 14.4 g
Protein 3 g6.7%
Vitamin A 0.9% Vitamin C 4.2%
Calcium 4.6% Iron 0.81%
*Based on a 2000 Calorie diet
Directions
Add mashed avocado and lemon juice.
Pour into 6 1/2 cup mold and refrigerate until firm.
Soften unflavored gelatin in 1 tbs.cold water; warm to dissolve.
Cool until tepid.
Stir into yogurt; blend well and put on top of firm first layer.
Chill until firm.
Meanwhile, dissolve cherry gelatin in boiling water; add cranberry sauce, mixing thoroughly.
Allow mixture to thicken slightly, then pour on top of yogurt layer.
Chill thoroughly before unmolding.
Chef
