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Blueberry Congealed Salad

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Ingredients
  Raspberry jello 6 Ounce (2 Packages)
  Canned blueberries 20 Ounce (1 No 2 Can)
  Canned crushed pineapple 20 Ounce (1 No 2 Can)
  Whipping cream 1 Cup (16 tbs)
  Lemon juice 2 Teaspoon
  Liquid 3 1⁄2 Cup (56 tbs) (Use Juice From Blueberries, Pineapple And Add Enough Water To Make Called For Amount)
  Chopped pecans 1⁄2 Cup (8 tbs)
Directions

Cook juices until jello will dissolve.
Jell until slightly thickened.
Add whipped cream, fruit and nuts.
I jell this salad in an oblong pan or glass casserole and cut into squares. (Will serve 12) (Size dish I use 13x8-1/2x1-1/2).

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Chilling
Dish: 
Salad
Ingredient: 
Blueberry
Interest: 
Healthy
Servings: 
12

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4.3
Average: 4.3 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 185 Calories from Fat 88

% Daily Value*

Total Fat 10 g15.5%

Saturated Fat 4.7 g23.6%

Trans Fat 0 g

Cholesterol 27.6 mg9.2%

Sodium 13.1 mg0.5%

Total Carbohydrates 21 g7.1%

Dietary Fiber 1.7 g6.6%

Sugars 17.4 g

Protein 1 g2.1%

Vitamin A 0.1% Vitamin C 0.73%

Calcium 1.4% Iron 0.67%

*Based on a 2000 Calorie diet

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Blueberry Congealed Salad Recipe