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Recipe
Molded Cranberry Salad Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1082g | |
| Calories 1422 | |
| Calories from Fat 153 | 11% |
| Total Fat 18.28g | 23% |
| Saturated Fat 1.72g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1150mg | 48% |
| Potassium 460mg | 13% |
| Total Carbs 320.02g | 85% |
| Dietary Fiber 11.3g | 38% |
| Sugars 301.22g | 201% |
| Protein 12.24g | 20% |
Ingredients Convert Measures
- 1 (16 ounce.) can whole cranberry sauce
- 1 (3 ounce.) pack red Jello
- 1 c. boiling water
- 1/4 teaspoon salt
- 1 tbsp. lemon juice
- 1 (6 ounce.) plain or possibly lemon yogurt
- 1 apple, diced
- 1 orange, peeled & diced
- 1/2 c. minced walnuts
Directions
- In saucepan heat cranberry sauce till it melts. Add in Jello and water, salt and lemon juice. Refrigeratetill thickened sufficient to mound when dropped from a spoon. Add in fruit, nuts and yogurt. Spoon into Jello mold and refrigeratetill hard.
