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Cranberry Cloud Dessert

Canadian.Recipes's picture
  Unflavored gelatin 1 Tablespoon (1 Envelope)
  Cold water 1⁄2 Cup (8 tbs)
  Cranberries 2 Cup (32 tbs), finely chopped
  Sugar 1 1⁄4 Cup (20 tbs)
  Grated lemon peel 1 Teaspoon
  Ladyfingers 15 , split
  Canned evaporated milk 14 1⁄2 Ounce, chilled (1 Can)
  Lemon juice 1 Tablespoon

Soften gelatin in cold water in a saucepan.
Stir over low heat until gelatin is dissolved.
Combine cranberries with the sugar, lemon peel, and 3 tablespoons lemon juice.
Stir in the gelatin.
Chill until mixture is thickened, but not set.
Meanwhile, arrange ladyfinger halves in bottom and around sides of a 9-inch springform pan.
Beat chilled evaporated milk until stiff; add 1 tablespoon lemon juice and beat until mixture is very stiff.
Blend cranberry-gelatin mixture into whipped evaporated milk, folding gently until blended.
Turn filling into ladyfinger-lined pan.
Decorate top with green and red maraschino cherry pieces to form a wreath.
Chill about 8 hours or overnight.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1731 Calories from Fat 277

% Daily Value*

Total Fat 32 g48.6%

Saturated Fat 19 g94.8%

Trans Fat 0 g

Cholesterol 119.2 mg39.7%

Sodium 489 mg20.4%

Total Carbohydrates 333 g110.9%

Dietary Fiber 16.4 g65.6%

Sugars 302.7 g

Protein 45 g90.8%

Vitamin A 35.3% Vitamin C 146.7%

Calcium 125.7% Iron 16.6%

*Based on a 2000 Calorie diet

Cranberry Cloud Dessert Recipe