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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Offer these fruited congealed salads with roasted turkey at your next holiday meal. Ingredients:
1 1/4 teaspoons unflavored gelatin |
1 cup cranberry-raspberry-strawberry juice beverage |
2 tablespoons sugar |
1 tablespoon fresh or frozen unsweetened blueberries, thawed |
1 tablespoon fresh or frozen unsweetened raspberries, thawed |
2 teaspoons finely chopped pecans |
2 large strawberries, sliced |
vegetable cooking spray |
2 tablespoons nonfat sour cream alternative |
1 teaspoon powdered sugar |
1/4 teaspoon poppy seeds |
green leaf lettuce (optional) |
grated orange rind (optional) |
Directions:
1. Sprinkle gelatin over juice in a small saucepan; let stand 2 minutes. Add 2 tablespoons sugar; cook over low heat, stirring until gelatin and sugar dissolve (about 2 minutes). Chill gelatin mixture until the consistency of unbeaten egg white.
2. Gently fold blueberries and next 3 ingredients into gelatin mixture. Spoon mixture evenly into 2 (1/2-cup) molds coated with cooking spray. Cover and chill until firm.
3. Combine sour cream, powdered sugar, and poppy seeds, stirring well. Line 2 salad plates with lettuce, if desired. Unmold salads onto plates; top each serving evenly with sour cream mixture. Sprinkle with grated orange rind, if desired.
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