Recipe by Cooking Light November 2000

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Credit: Oxmoor House

Recipe Summary test

Yield:
12 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle unflavored gelatin over port; set aside. Combine the cranberry gelatin, ginger, and allspice in a large bowl; stir well. Stir in boiling water and port mixture. Add the cranberry sauce and the ice water; stir well. Chill for 30 minutes.

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  • Combine apple, raspberries, and pineapple; stir into gelatin mixture. Pour into an 8-cup gelatin mold; chill 4 hours or until set. To unmold, dip mold into hot water for 5 seconds; invert onto serving platter.

Nutrition Facts

178 calories; calories from fat 1%; fat 0.2g; poly fat 0.1g; protein 2.3g; carbohydrates 41.3g; fiber 2g; iron 0.4mg; sodium 63mg; calcium 10mg.
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