Directions:
- In a large saucepan, cook rhubarb, strawberries and 1 cup sugar until fruit is tender. In a large bowl, dissolve raspberry gelatin in boiling water. Stir in fruit; set aside.
- In another saucepan, heat milk and remaining sugar over low until sugar is dissolved. Meanwhile, soften unflavored gelatin in cold water. Add to hot milk mixture and stir until gelatin dissolves. Remove from the heat; add vanilla. Cool to lukewarm; blend in sour cream. Set aside at room temperature.
- Pour a third of the fruit mixture into a 3-qt. bowl; chill until almost set. Spoon a third of the sour cream mixture over fruit; chill until almost set. Repeat layers twice, chilling between layers if necessary. Refrigerate until firm, at least 3 hours. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 123.61 Kcal (518 kJ) | ||
| Calories from fat | 4.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.52g | 1% | |
|---|---|---|---|
| Cholesterol | 2.06mg | 1% | |
| Sodium | 23.81mg | 1% | |
| Potassium | 201.71mg | 4% | |
| Total Carbs | 29.42g | 10% | |
| Sugars | 26.31g | 105% | |
| Dietary Fiber | 1.66g | 7% | |
| Protein | 1.85g | 4% | |
| Vitamin C | 20.3mg | 34% | |
| Calcium | 75.9mg | 8% | |
| Amount Per 100 g | |||
| Calories | 72.44 Kcal (303 kJ) | ||
| Calories from fat | 2.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.3g | 1% | |
|---|---|---|---|
| Cholesterol | 1.21mg | 1% | |
| Sodium | 13.95mg | 1% | |
| Potassium | 118.21mg | 4% | |
| Total Carbs | 17.24g | 10% | |
| Sugars | 15.42g | 105% | |
| Dietary Fiber | 0.97g | 7% | |
| Protein | 1.08g | 4% | |
| Vitamin C | 11.9mg | 34% | |
| Calcium | 44.5mg | 8% | |
* 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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