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Blueberry Congealed Salad

salad.queen's picture
  Raspberry gelatin 1 Tablespoon (1 Packet)
  Boiling water 1 Cup (16 tbs)
  Unflavored gelatin envelope 1
  Water 1⁄4 Cup (4 tbs)
  Crushed pineapple 1 Can (10 oz), drained, liquid reserved and chilled
  Blueberries 1 Can (10 oz), drained, liquid reserved and chilled
  Orange juice 1
  Cold water 1 Cup (16 tbs)
  Whipping cream 1⁄2 Pint
  Sugar 2 Tablespoon
  Pecans 1 Cup (16 tbs), chopped

Dissolve raspberry gelatin in boiling water.
Add unflavored gelatin to 1/4 cup cold water and stir until softened.
Add to raspberry gelatin and stir until dissolved.
Measure liquid from fruits; add orange juice, if needed, to make 1 1/2 cups.
Add to gelatin mixture.
Stir in cold water.
Chill until mixture begins to congeal.
Combine cream,€” which has been whipped with 2 tablespoons sugar €” fruits, and pecans.
Add to gelatin mixture; spoon into a 5 cup mold and chill until firm.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2326 Calories from Fat 1533

% Daily Value*

Total Fat 177 g272.3%

Saturated Fat 63 g315%

Trans Fat 0 g

Cholesterol 342.8 mg114.3%

Sodium 113.5 mg4.7%

Total Carbohydrates 159 g53.1%

Dietary Fiber 22 g87.8%

Sugars 126.6 g

Protein 26 g51.8%

Vitamin A 8% Vitamin C 169.9%

Calcium 27.5% Iron 24.3%

*Based on a 2000 Calorie diet

Blueberry Congealed Salad Recipe