You are here

Raspberry Congealed Salad

Chef.at.Home's picture
Ingredients
  Crushed pineapple 8 Ounce (1 Can)
  Frozen unsweetened raspberries 10 Ounce, thawed (1 Package)
  Raspberry gelatin 3 Ounce (1 Package)
  Applesauce 1 Cup (16 tbs)
  Coarsely chopped pecans 1⁄4 Cup (4 tbs)
Directions

Drain pineapple and raspberries, reserving juices.
Place fruit in a large bowl; set aside.
Add enough water to the juice to measure 1 cup.
Pour into a saucepan; bring to a boil.
Remove from the heat; stir in gelatin until dissolved.
Pour over fruit mixture.
Add the applesauce and pecans.
Pour into a 1-qt.bowl.
Chill until set.
Spoon into individual dessert dishes; top with a dollop of mayonnaise if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Chilling
Interest: 
Everyday

Rate It

Your rating: None
4.1625
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 706 Calories from Fat 175

% Daily Value*

Total Fat 21 g32.2%

Saturated Fat 1.8 g9.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4.9 mg0.2%

Total Carbohydrates 129 g42.9%

Dietary Fiber 15.8 g63.1%

Sugars 98.1 g

Protein 8 g16.8%

Vitamin A 0.6% Vitamin C 47.4%

Calcium 2.7% Iron 5.6%

*Based on a 2000 Calorie diet

0 Comments

Raspberry Congealed Salad Recipe