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Stuffed Nectarine Salad Recipe
|Peeled nectarines||30 Ounce, drained|
|Lemons||4 , juiced|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Unflavored gelatin||2 1⁄2 Tablespoon|
|Cream cheese||6 Ounce|
|Chopped pecans||1⁄2 Cup (8 tbs)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 3492 Calories from Fat 1666
% Daily Value*
Total Fat 189 g291.5%
Saturated Fat 44.6 g222.9%
Trans Fat 0 g
Cholesterol 265.7 mg88.6%
Sodium 1140.6 mg47.5%
Total Carbohydrates 442 g147.3%
Dietary Fiber 36.3 g145.2%
Sugars 374.6 g
Protein 61 g121.2%
Vitamin A 102.2% Vitamin C 524.2%
Calcium 49.4% Iron 40.8%
*Based on a 2000 Calorie diet
This should measure about 1 quart.
Bring to a boil; remove from heat.
Pour 1/2 cup water over the lemon and lime peels; rub with hands.
Strain; add to gelatin.
Pour hot mixture over the gelatin mixture; cool.
Stuff nectarine halves with mixture of cream cheese, pecans and mayonnaise; place in individual molds with smooth side down.
Fill molds with gelatin; chill until firm.
May be served on lettuce with mayonnaise.