Directions:
- Suggestions for Jello and fruit juice flavors:
- Apricot Jello - apricot nectars - apricots or mixed fruit.
- Raspberry Jello - fresh or frozen raspberries - juice from defrosted raspberries with enough cranberry juice to make 1 quart.
- Heat 4 cups fruit juice to boiling. Add 4 packages of Jello and stir until dissolved. Add 2 cups chilled fruit juice. Pour 1/2 Jello mixture into Bundt pan or mold. Pour remaining 1/2 Jello mixture into a large mixing bowl. Refrigerate until almost firm. Mix well drained fruit to both containers. Gently spoon sour cream over Jello in the Bundt pan or mold and spread evenly covering well the edges and center. Gently spoon jello in mixing bowl over sour cream. Refrigerate overnight.
- To unmold - Submerge mold to within 1 inch of the to into hot water for 15 seconds. Place plate on top of mold and quickly invert. Shake until Jello is released.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 63.48 Kcal (266 kJ) | ||
| Calories from fat | 45.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.06g | 8% | |
|---|---|---|---|
| Cholesterol | 16.1mg | 5% | |
| Sodium | 32.66mg | 1% | |
| Potassium | 97.52mg | 2% | |
| Total Carbs | 3.22g | 1% | |
| Protein | 1.84g | 4% | |
| Vitamin C | 0.5mg | 1% | |
| Calcium | 64.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 138 Kcal (578 kJ) | ||
| Calories from fat | 99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11g | 8% | |
|---|---|---|---|
| Cholesterol | 35mg | 5% | |
| Sodium | 71mg | 1% | |
| Potassium | 212mg | 2% | |
| Total Carbs | 7g | 1% | |
| Protein | 4g | 4% | |
| Vitamin C | 1mg | 1% | |
| Calcium | 141mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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