Raspberry Travel Salad Recipe

Summary

Difficulty LevelEasyServings16
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Raspberry gelatin6 Ounce (1 Package)
 Boiling water2 Cup (32 tbs)
 Ice water1 Cup (16 tbs)
 Frozen sweetened raspberries10 Ounce, thawed (1 Package)
 Canned crushed pineapple20 Ounce, drained (1 Can)
 Juice reserved1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size

Calories 49 Calories from Fat 0

% Daily Value*

Total Fat 0.03 g0.04%

Saturated Fat 0 g0%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 16.2 mg0.7%

Total Carbohydrates 12 g4%

Dietary Fiber 1.1 g4.5%

Sugars 10.8 g

Protein 0.41 g0.81%

Vitamin A 0.3% Vitamin C 4.9%

Calcium 0.5% Iron 0.64%

*Based on a 2000 Calorie diet

Directions

Dissolve the dry gelatin mix in the boiling water in a large bowl.
Add the ice water.
Stir until ice melts.
Stir in the raspberries, pineapple and 1/4 cup pineapple juice.
Pour into an 8 or 9 inch-square baking dish.
Chill, covered, until ready to travel.
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