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

Recipe by Oxmoor House January 1995

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Recipe Summary

Yield:
2 servings.
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

Source

Cooking Light Light Cooking for Two

Nutrition Facts

186 calories; calories from fat 11%; fat 2.2g; saturated fat 0.2g; mono fat 0g; poly fat 0g; protein 3.2g; carbohydrates 39.4g; fiber 0g; cholesterol 0mg; iron 0mg; sodium 15mg; calcium 0mg.
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