Blueberry Peach Salad
|Orange gelatin||6 Ounce (1 Package)|
|Sugar||1⁄4 Cup (4 tbs)|
|Orange juice||2 1⁄4 Cup (36 tbs), divided|
|Finely grated orange peel||1 Teaspoon|
|Buttermilk||2 Cup (32 tbs)|
|Canned crushed pineapple||8 Ounce, drained (1 Can)|
|Peaches||2 Medium, peeled and chopped|
|Unsweetened blueberries||1 Cup (16 tbs) (Fresh Or Thawed Frozen)|
|Dairy sour cream||8 Ounce (1 Carton)|
Combine gelatin and sugar in medium saucepan; stir in 2 cups orange juice and orange peel.
Let stand 1 minute for gelatin to soften.
Cook and stir over medium heat until gelatin is dissolved; cool.
Stir in buttermilk.
Refrigerate until thickened but not set.
Fold in fruit; spoon into 10 individual molds.
Chill for 6 hours or until set.
Combine sour cream and remaining 1/4 cup orange juice; refrigerate.
Unmold salads; serve with sour cream mixture.