Layered Fruit Congealed Salad Recipe

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Layered Fruit Congealed Salad
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Ingredients
12
Count
Nutrition
1570
Calories
Total time
80
Minutes
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Ingredients:

Directions:

  1. Cut orange into thin (1/8-inch-thick) slices, discarding ends.
  2. Stir together 2 cups water and 2 cups sugar in a large saucepan over medium-high heat. Bring to a boil, and stir until sugar dissolves. Gently stir in orange slices, and bring to a simmer; reduce heat to low, and simmer, occasionally pressing orange slices into liquid, for 40 minutes. Remove orange slices using a slotted spoon, and place in a single layer on wax paper; cool completely. Discard liquid in pan.
  3. Place 1 orange slice in bottom of each of 6 (1 1/2- to 2-cup) water glasses, discarding or reserving remaining orange slices for another use. (Orange slices will not lay flat against bottoms of glasses.) Set aside.
  4. Remove and discard 2 tablespoons peach-flavored gelatin from 1 package. Stir together remaining peach-flavored gelatin and 2 cups boiling water in a bowl 1 to 2 minutes or until gelatin dissolves. Pour about 1/3 cup peach-flavored gelatin mixture over orange slice in each glass. Chill 1 hour or until firm.
  5. Stir together half-and-half and 1/4 cup cold water in a medium sauce-pan. Sprinkle with 2 teaspoons unflavored gelatin, and stir. Place pan over medium heat; stir in remaining 1/2 cup sugar, and cook, stirring often, 3 to 5 minutes or until sugar and gelatin dissolve. (Do not boil). Remove pan from heat.
  6. Microwave cream cheese at MEDIUM (50% power) 45 seconds or until very soft; stir until smooth. Whisk cream cheese into half-and-half mixture until smooth; whisk in vanilla extract, and chill 30 minutes or until slightly cool. Spoon about 3 tablespoons cream cheese mixture in an even layer over firm peach layer in each glass; chill.
  7. Remove and discard 2 tablespoons raspberry-flavored gelatin from 1 package. Stir together raspberry-flavored gelatin and remaining 2 cups boiling water l to 2 minutes or until gelatin dissolves. Chill 45 minutes or until consistency of unbeaten egg white. Stir in raspberries, and spoon about 1/2 cup raspberry mixture in an even layer over cream cheese mixture in each glass. Cover and chill at least 2 hours or up to 24 hours.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1570.36 Kcal (6575 kJ)
Calories from fat 196.2 Kcal
% Daily Value*
Total Fat 21.8g 34%
Cholesterol 60.36mg 20%
Sodium 351.92mg 15%
Potassium 555.88mg 12%
Total Carbs 342.56g 114%
Sugars 309.9g 1240%
Dietary Fiber 17.72g 71%
Protein 10.47g 21%
Vitamin C 96.7mg 161%
Iron 2.5mg 14%
Calcium 363.7mg 36%
Amount Per 100 g
Calories 68.68 Kcal (288 kJ)
Calories from fat 8.58 Kcal
% Daily Value*
Total Fat 0.95g 34%
Cholesterol 2.64mg 20%
Sodium 15.39mg 15%
Potassium 24.31mg 12%
Total Carbs 14.98g 114%
Sugars 13.55g 1240%
Dietary Fiber 0.77g 71%
Protein 0.46g 21%
Vitamin C 4.2mg 161%
Iron 0.1mg 14%
Calcium 15.9mg 36%

* 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

  • 32.4
    Points
  • 42
    PointsPlus

Good Points

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

Bad Points

  • High in Sugar

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