Ported Cherry Dessert Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CourseMethod
Main IngredientInterest Group

Ingredients

 Sweet cherries package10 Ounce (1 Package Of Birds Eye Quick, Thawed)
 Lemon juice1 Tablespoon
 Port wine1⁄2 Cup (8 tbs)
 Cherry gelatin3 Ounce (1 Package, Jello)
 Crushed ice1 1⁄2 Cup (24 tbs)
 Sour cream1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 552 Calories from Fat 204

% Daily Value*

Total Fat 23 g35.8%

Saturated Fat 13.3 g66.7%

Trans Fat 0 g

Cholesterol 59.8 mg

Sodium 150.5 mg6.3%

Total Carbohydrates 65 g21.8%

Dietary Fiber 6 g24.1%

Sugars 41.7 g

Protein 7 g13%

Vitamin A 16.9% Vitamin C 46.3%

Calcium 18.5% Iron 9.2%

*Based on a 2000 Calorie diet

Directions

Drain cherries, measuring syrup.
Reserve 6 cherries for garnish.
Add lemon juice to syrup; add wine to make 1 cup, and bring to a boil.
Combine gelatin and boiling liquid in blender container.
Cover and blend at low speed for 30 seconds or until gelatin is dissolved.
Add crushed ice and blend at high speed until ice is melted about 30 seconds.
Pour into individual dishes or wine glasses.
Add cherries.
Garnish with sour cream and reserved cherries.
Chill.
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