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Blueberry Apricot Nectar Mold

Canadian.Recipes's picture
  Unflavored gelatin envelope 1
  Apricot nectar 1 1⁄2 Cup (24 tbs)
  Lemon juice 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Cream cheese 10 Ounce, softened
  Dairy sour cream 1⁄2 Cup (8 tbs)
  Fresh blueberries 1 1⁄2 Cup (24 tbs)

Soften gelatin in 1/4 cup apricot nectar.
Heat remaining nectar to boiling; add gelatin and stir until dissolved.
Stir in lemon juice and salt.
Chill until slightly thickened.
Beat cheese until light; blend in sour cream.
Add gelatin mixture gradually, beating until smooth.
Chill until slightly thicker.
Mix in blueberries.
Turn into a 3 cup mold or 6 individual molds.
Chill until firm.
Unmold and serve on crisp salad greens.

Recipe Summary

Lacto Ovo Vegetarian

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1538 Calories from Fat 1059

% Daily Value*

Total Fat 120 g185.4%

Saturated Fat 68 g340%

Trans Fat 0 g

Cholesterol 371.6 mg123.9%

Sodium 1508.4 mg62.8%

Total Carbohydrates 94 g31.3%

Dietary Fiber 7.5 g30.1%

Sugars 73.1 g

Protein 31 g61.1%

Vitamin A 114.2% Vitamin C 156.3%

Calcium 44.6% Iron 15.5%

*Based on a 2000 Calorie diet

Blueberry Apricot Nectar Mold Recipe