Cran-Raspberry Sherbet Salad Mold Recipe

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Cran-Raspberry Sherbet Salad Mold
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Ingredients
7
Count
Nutrition
85
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. In a large bowl, pour in both boxes of Jello into boiling water, stir to dissolve.
  2. Stir in sherbet until sherbet dissolves.
  3. Stir in cranberry sauce and blend until mixture is smooth.
  4. Refrigerate for 30-45 minutes or until it starts to thicken.
  5. 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.
  6. Refrigerate until firm.
  7. Transfer to serving plate of your choice and garnish with fresh raspberries and a mint sprig before serving.
  8. ***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 ServingPer 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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Recipe Tags

Weightwatchers Points

  • 1.7
    Points
  • 2
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • very low sodium,
  • low cholesterol

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