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Add a photoRaciónes: 10
Ingredientes
- 6 ounce Pkg. raspberry gelatin
- 2 c. Boiling water
- 1 c. Cool water
- 3/4 c. Reserved pineapple juice
- 1 can Crushed pineapple, drain and reserve juice (1 lb, 4 ounce)
- 1 c. Fresh red grapes, halved and seeded
- 1 c. Walnuts, coarsely minced
- 1 c. Celery, minced medium fine
- 1 lb Can cranberry sauce
Direcciones
- In a medium bowl dissolve gelatin in boiling water. When the liquid is clear, add in cool water and 3/4 c. of the pineapple juice. Stir in grapes, pineapple, walnuts and celery and chill till the mix has thickened to the consistency of unbeaten egg whites. Stir in the cranberry sauce and spoon into a 12 c. mold (if you use a 13x8-inch cake pan you can cut it into squares). Refrigeratetill hard.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 211g | |
| Recipe makes 10 servings | |
| Calories 161 | |
| Calories from Fat 30 | 19% |
| Total Fat 3.61g | 5% |
| Saturated Fat 0.35g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 24mg | 1% |
| Potassium 160mg | 5% |
| Total Carbs 33.29g | 9% |
| Dietary Fiber 1.5g | 5% |
| Sugars 29.66g | 20% |
| Protein 1.29g | 2% |
