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Boysenberry Nut Salad

Salad.Carnival's picture
  Frozen sweetened boysenberries/Raspberries 10 Ounce (1 Package)
  Water 1 Cup (16 tbs) (Adjust Quantity As Needed)
  Lemon flavored gelatin 3 Ounce (1 Package)
  Dry sherry 1⁄4 Cup (4 tbs)
  Evaporated milk 5 Ounce (1 Small Can)
  Chopped walnuts 1⁄2 Cup (8 tbs)
  Honey cream dressing 1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)

Thaw berries in a strainer; reserve any liquid that drains off.
Add enough water to liquid to make 1 cup.
In a pan, heat liquid to boiling; remove from heat and add lemon gelatin, stirring until dissolved.
Stir in sherry, then chill mixture until thick and syrupy.
Meanwhile, pour milk into a shallow bowl and set in freezer until ice crystals form around edges.
Beat until soft peaks form; fold in the thickened gelatin mixture, boysenberries, and nuts.
Turn into a 1-quart mold or 8 individual molds ( 1/2-cup size).
Cover and chill until firmly set (at least 3 hours).
Prepare and chill honey-cream dressing.
To serve, unmold salad onto serving plate, garnish with mint sprigs, and serve with honey-cream dressing to spoon over.

Recipe Summary

Difficulty Level: 
Everyday, Healthy

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2083 Calories from Fat 1100

% Daily Value*

Total Fat 125 g192.9%

Saturated Fat 12.9 g64.4%

Trans Fat 0 g

Cholesterol 41.1 mg13.7%

Sodium 1944 mg81%

Total Carbohydrates 211 g70.4%

Dietary Fiber 18.9 g75.7%

Sugars 160.5 g

Protein 40 g79.4%

Vitamin A 9.4% Vitamin C 9.2%

Calcium 55.6% Iron 65%

*Based on a 2000 Calorie diet

Boysenberry Nut Salad Recipe