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Molded Tangerine Salad Recipe
|Plain gelatin||1 Tablespoon (Unflavored)|
|Cold water||1 Cup (16 tbs)|
|Frozen tangerine juice||6 Ounce, thawed|
|Neufchatel/Cream cheese||8 Ounce, softened (About 1 Package)|
|Canned crushed pineapple||8 Ounce, well drained (Including The Juice)|
|Kiwi||1 , sliced|
Serving size: Complete recipe
Calories 872 Calories from Fat 459
% Daily Value*
Total Fat 52 g80.4%
Saturated Fat 29.1 g145.4%
Trans Fat 0 g
Cholesterol 167.8 mg
Sodium 800.4 mg33.4%
Total Carbohydrates 68 g22.8%
Dietary Fiber 4 g15.9%
Sugars 62.1 g
Protein 35 g70.9%
Vitamin A 48.8% Vitamin C 158.8%
Calcium 32.9% Iron 5.2%
*Based on a 2000 Calorie diet
Remove from heat; stir in juice concentrate.
Beat cheese in 2 1/2-quart bowl on medium speed until fluffy.
Gradually beat in gelatin mixture on low speed until smooth.
Refrigerate until slightly thickened, about 1 hour.
Stir in pineapple.
Pour into 4-cup mold.
Refrigerate until firm, about 2 hours.
Unmold on serving plate.
Garnish with watercress and kiwi.