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

Recipe by Oxmoor House January 1995


Recipe Summary

2 servings.


Ingredient Checklist


Instructions Checklist
  • 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.


Cooking Light Light Cooking for Two

Nutrition Facts

186 calories; calories from fat 11%; fat 2.2g; saturated fat 0.2g; protein 3.2g; carbohydrates 39.4g; sodium 15mg.