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Molded Tangerine Salad

American.Gourmet's picture
  Plain gelatin 1 Tablespoon (Unflavored)
  Cold water 1 Cup (16 tbs)
  Frozen tangerine juice 6 Ounce, thawed
  Neufchatel/Cream cheese 8 Ounce, softened (About 1 Package)
  Canned crushed pineapple 8 Ounce, well drained (Including The Juice)
  Watercress 1
  Kiwi 1 , sliced

Sprinkle gelatin on cold water in 1-quart saucepan to soften; heat over low heat, stirring constantly, until gelatin is dissolved.
Remove from heat; stir in juice concentrate.
Beat cheese in 2 1/2-quart bowl on medium speed until fluffy.
Gradually beat in gelatin mixture on low speed until smooth.
Refrigerate until slightly thickened, about 1 hour.
Stir in pineapple.
Pour into 4-cup mold.
Refrigerate until firm, about 2 hours.
Unmold on serving plate.
Garnish with watercress and kiwi.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 872 Calories from Fat 459

% Daily Value*

Total Fat 52 g80.4%

Saturated Fat 29.1 g145.4%

Trans Fat 0 g

Cholesterol 167.8 mg55.9%

Sodium 800.4 mg33.4%

Total Carbohydrates 68 g22.8%

Dietary Fiber 4 g15.9%

Sugars 62.1 g

Protein 35 g70.9%

Vitamin A 48.8% Vitamin C 158.8%

Calcium 32.9% Iron 5.2%

*Based on a 2000 Calorie diet

Molded Tangerine Salad Recipe