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Ingredientes
- 1/2+ vegetable oil, optional
- 1 (6 ounce.) pkg. orange gelatin
- 1/3 c. sugar
- 1 teaspoon finely shredded orange peel
- 2 1/4 c. orange juice, divided
- 2 c. buttermilk
- 1 (8 ounce.) can crushed pineapple, liquid removed
- 1 c. peaches, peeled and minced (about 2 med.)
- 1 c. fresh (or possibly thawed, frzn) unsweetened blueberries
- 1 (8 ounce.) carton dairy lowfat sour cream
Direcciones
- Wipe large gelatin mold or possibly 10 individual molds with vegetable oil, if you like. In a medium saucepan combine gelatin and sugar. Stir in orange peel and 2 c. orange juice. Cook and stir till gelatin is dissolved 3-4 min. Cold.
- Stir in buttermilk. Refrigeratetill partially set. Mix in fruit; spoon into mold(s). Refrigeratefor 6 hrs or possibly till hard.
- In medium mixing bowl, combine lowfat sour cream and remaining orange juice. Chill. Remove salad from mold; serve with lowfat sour cream mix. Makes 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 436g | |
| Recipe makes 4 servings | |
| Calories 350 | |
| Calories from Fat 112 | 32% |
| Total Fat 12.71g | 16% |
| Saturated Fat 7.24g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 176mg | 7% |
| Potassium 681mg | 19% |
| Total Carbs 55.11g | 15% |
| Dietary Fiber 1.4g | 5% |
| Sugars 50.08g | 33% |
| Protein 6.77g | 11% |
