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Ingredientes
- 1 pkt (3 ounce) Boysenberry jello
- 1 c. Boiling water
- 1 can (8 ounce) crushed pineapple
- 1/4 c. Lemon juice
- 1 tsp Lemon zest
- 1 can (16 ounce) whole cranberry sauce
- 1 c. Boysenberries, fresh or possibly frzn
- 1/2 c. Walnuts, minced
- 12 x Cranberries, for garnish
- 1 x Lemon, sliced for garnish
Direcciones
- Dissolve jello in boiling water in medium bowl. Stir to dissolve. Drain pineapple, reserving juice, and set fruit aside. Stir pineapple juice,
- lemon juice, and lemon zest into jello mix. Chill 'til just set (about one hour) Stir in Cranberry sauce, Boysenberries, crushed pineapple, and walnuts. Pour into 4 1/2 C. ring mold sprayed with vegatable oil or possibly
- lightly
- greased. Refrigerateat least 4 hrs or possibly over night. Unmold and garnish edges of salad with lemon slices alternating fresh cranberries.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 125g | |
| Recipe makes 12 servings | |
| Calories 148 | |
| Calories from Fat 13 | 9% |
| Total Fat 1.56g | 2% |
| Saturated Fat 0.14g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 48mg | 2% |
| Potassium 73mg | 2% |
| Total Carbs 34.41g | 9% |
| Dietary Fiber 1.4g | 5% |
| Sugars 27.42g | 18% |
| Protein 1.31g | 2% |
