Cran-Raspberry Sherbet Salad Mold Recipe

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Ingredients:

Serving

2 (3 oz) boxes raspberry jell-o gelatin
1 1/2 cups boiling water
1 (16 oz) can jellied cranberry sauce
1 pint raspberry sherbet, well softened (see note below )
1 tbsp lemon juice
fresh raspberry
mint sprig

Directions:

In a large bowl, pour in both boxes of Jello into boiling water, stir to dissolve.
Stir in sherbet until sherbet dissolves.
Stir in cranberry sauce and blend until mixture is smooth.
Refrigerate for 30-45 minutes or until it starts to thicken.
Stir in lemon juice and transfer entire mixture to a 6 cup ring mold lightly sprayed with cooking spray. If you don't have a ring mold, just pour it into a nice glass bowl.
Refrigerate until firm.
Transfer to serving plate of your choice and garnish with fresh raspberries and a mint sprig before serving.
***NOTE: To soften sherbet, I take it out of the freezer and put it into the refrigerator for 1-2 hours so it dissolves more easily.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	85.37 Kcal (357 kJ)
Calories from fat	5.32 Kcal
		% Daily Value*
Total Fat	0.59g	1%
Cholesterol	2.37mg	1%
Sodium	38.35mg	2%
Potassium	2.88mg	0%
Total Carbs	19.47g	6%
Sugars	17.58g	70%
Dietary Fiber	0.04g	0%
Protein	1.24g	2%
Vitamin C	1.4mg	2%
Calcium	18.9mg	2%

Amount Per 100 g
Calories	73.51 Kcal (308 kJ)
Calories from fat	4.58 Kcal
		% Daily Value*
Total Fat	0.51g	1%
Cholesterol	2.04mg	1%
Sodium	33.03mg	2%
Potassium	2.48mg	0%
Total Carbs	16.76g	6%
Sugars	15.14g	70%
Dietary Fiber	0.03g	0%
Protein	1.06g	2%
Vitamin C	1.2mg	2%
Calcium	16.3mg	2%

* 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.

Tastes

salty
savory
bitter
sweet

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