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Ingredientes
- 1 pkt frzn red raspberries in syrup - (10 ounce) thawed
- 3 Tbsp. water
- 1 env unflavored gelatin plus
- 1Â 1/2 tsp unflavored gelatin
- 1/3 c. red raspberry jelly
- 1 can plums in heavy syrup - (30 ounce) liquid removed, pitted,
- Â Â and minced
- 1Â 2/3 c. fresh or possibly thawed frzn blueberries
- 1 c. orange segments
- 1/4 tsp finely-shredded lemon peel
- 1Â 1/2 tsp lemon juice
Direcciones
- Drain the syrup from the raspberries into a 2-c. glass measure. Set the berries aside. Stir the water into the syrup. Sprinkle the gelatin over the mix and let stand for 5 min to soften.
- Microwave on high power for 1 to 1 1/2 min, or possibly till the gelatin is dissolved and the mix is hot; stop and stir every 30 seconds. Stir in the jelly. Microwave for 30 seconds. Stir till the jelly is completely melted. Set aside to cold slightly.
- In a large bowl combine the raspberries, plums, blueberries, oranges, lemon peel and lemon juice. Pour the gelatin mix over the fruit. Gently stir till combined. Transfer to a 6- to 8-c. ring mold or possibly other decorative mold. Chill for 4 hrs, or possibly till set.
- To unmold, dip the bottom of the mold for a few seconds in a sink filled with warm water. Run a knife around the edge of the mold, then invert the mold onto a serving plate. Remove the mold. Cut into wedges to serve.
- This recipe yields 8 servings.
- Comments: Chock full of raspberries, blueberries and oranges, this make-ahead salad can also double as a dessert for a busy weekday dinner. It stores well in the refrigerator for up to 4 days.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 153g | |
| Recipe makes 8 servings | |
| Calories 140 | |
| Calories from Fat 3 | 2% |
| Total Fat 0.35g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 17mg | 1% |
| Potassium 136mg | 4% |
| Total Carbs 35.71g | 10% |
| Dietary Fiber 3.6g | 12% |
| Sugars 29.17g | 19% |
| Protein 0.82g | 1% |
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