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Frozen Cranberry Salads's picture
  Sugar 1⁄3 Cup (5.33 tbs)
  Cornstarch 2 Tablespoon
  Salt 1 Dash
  Cranberry apple drink 1 1⁄4 Cup (20 tbs)
  Egg yolks 2 , slightly beaten
  Frozen cranberry orange relish 10 Ounce (1 Package, Thawed)
  Egg whites 2
  Instant nonfat dry milk powder 1⁄3 Cup (5.33 tbs)
  Lettuce 4

In medium saucepan combine sugar, cornstarch, and salt; stir in / cup of the cranberry-apple drink.
Cook and stir over medium-high heat till thickened and bubbly.
Remove from heat.
Gradually stir about 1/2 of the hot mixture into egg yolks; return mixture to saucepan.
Cook and stir 2 minutes more; stir in cranberry-orange relish.
Cool mixture to room temperature.
In small mixer bowl combine egg whites, nonfat dry milk powder, and the remaining 1/4 cup cranberry-apple drink.
Beat till stiff peaks form; fold into egg yolk mixture.
Spoon into 8 individual molds or paper bake-cup-lined muffin pans.
Cover and freeze till firm.
To serve, let stand at room temperature 10 minutes.
Unmold, or peel off paper.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1551 Calories from Fat 104

% Daily Value*

Total Fat 12 g18.1%

Saturated Fat 3.3 g16.7%

Trans Fat 0 g

Cholesterol 379.9 mg126.6%

Sodium 674.1 mg28.1%

Total Carbohydrates 339 g113.1%

Dietary Fiber 24.1 g96.3%

Sugars 153.1 g

Protein 41 g81.3%

Vitamin A 1987.6% Vitamin C 713.7%

Calcium 93.8% Iron 69.9%

*Based on a 2000 Calorie diet


Frozen Cranberry Salads Recipe