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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 884 Calories from Fat 459
% Daily Value*
Total Fat 52 g80.4%
Saturated Fat 29 g145.2%
Trans Fat 0 g
Cholesterol 167.8 mg55.9%
Sodium 800.1 mg33.3%
Total Carbohydrates 72 g23.9%
Dietary Fiber 4 g15.9%
Sugars 65.4 g
Protein 35 g70.9%
Vitamin A 40.2% Vitamin C 71%
Calcium 29.9% Iron 3.4%
*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.