Raspberry Jello Recipe

Summary

Difficulty LevelEasyServings2
CuisineCourse
Main Ingredient

Ingredients

 Frozen raspberries/Reserved liquid10 Ounce, drained
 Currant jelly1⁄2 Cup (8 tbs)
 Boiling water1 Cup (16 tbs)
 Raspberry jello6 Ounce
 Sherry1⁄2 Cup (8 tbs)
 Lemon juice1⁄4 Cup (4 tbs)
 Canned dark pitted cherries1 Pound, drained

Nutrition Facts

Serving size

Calories 541 Calories from Fat 9

% Daily Value*

Total Fat 1 g1.6%

Saturated Fat 0 g

Trans Fat 0 g

Cholesterol 0 mg

Sodium 239.2 mg10%

Total Carbohydrates 134 g44.7%

Dietary Fiber 12.7 g50.9%

Sugars 103 g

Protein 3 g6%

Vitamin A 2.3% Vitamin C 26.9%

Calcium 11.9% Iron 19.4%

*Based on a 2000 Calorie diet

Directions

Melt jelly in 1/2 cup boiling water.
Add remaining boiling water and jello, dissolving jello thoroughly.
Add raspberry juice, sherry, and lemon juice.
Chill slightly, then add the drained raspberries and cherries.
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