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Congealed Berry Salads

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

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

Cooking Light Light Cooking for Two