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Ingredientes
- 6 ounce Pkg. raspberry Jello
- 2 c. Boiling water
- 1 c. Pineapple juice
- 16 ounce Can whole-berry cranberry sauce
- 1 c. Apples or possibly, diced
- 1 c. Crushed pineapple, liquid removed
- 1 c. Celery, diced
- 2/3 c. Pecans, minced
Direcciones
- Dissolve gelatin in water then heat cranberry sauce in the warm mix (I use a potato masher to blend it together). Add in pineapple juice. Refrigeratetill thickened, about 1 hour. Stir in remaining ingredients. Refrigeratetill hard in a pretty glass bowl.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 304g | |
| Recipe makes 4 servings | |
| Calories 290 | |
| Calories from Fat 60 | 21% |
| Total Fat 7.12g | 9% |
| Saturated Fat 0.62g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 223mg | 9% |
| Potassium 235mg | 7% |
| Total Carbs 55.18g | 15% |
| Dietary Fiber 2.4g | 8% |
| Sugars 48.61g | 32% |
| Protein 4.77g | 8% |
