Congealed Berry Salads

Oxmoor House
Offer these fruited congealed salads with roasted turkey at your next holiday meal.
2 servings.


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1 1/4 teaspoons unflavored gelatin
1 cup cranberry-raspberry-strawberry juice beverage
2 tablespoons sugar
1 tablespoon fresh or frozen unsweetened blueberries, thawed
1 tablespoon fresh or frozen unsweetened raspberries, thawed
2 teaspoons finely chopped pecans
2 large strawberries, sliced
Vegetable cooking spray
2 tablespoons nonfat sour cream alternative
1 teaspoon powdered sugar
1/4 teaspoon poppy seeds
Green leaf lettuce (optional)
Grated orange rind (optional)


Sprinkle gelatin over juice in a small saucepan; let stand 2 minutes. Add 2 tablespoons sugar; cook over low heat, stirring until gelatin and sugar dissolve (about 2 minutes). Chill gelatin mixture until the consistency of unbeaten egg white.

Gently fold blueberries and next 3 ingredients into gelatin mixture. Spoon mixture evenly into 2 (1/2-cup) molds coated with cooking spray. Cover and chill until firm.

Combine sour cream, powdered sugar, and poppy seeds, stirring well. Line 2 salad plates with lettuce, if desired. Unmold salads onto plates; top each serving evenly with sour cream mixture. Sprinkle with grated orange rind, if desired.

Created date

August 2009

Nutritional Information

Calories 186
Caloriesfromfat 11 %
Fat 2.2 g
Satfat 0.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 3.2 g
Carbohydrate 39.4 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 15 mg
Calcium 0.0 mg