Friday, June 9, 2017

Finicky Friday - Cranberry-Raspberry Salad

Cranberry-Raspberry Salad

Hey everyone, time for Finicky Friday again! 


1 three ounce package raspberry-flavor gelatin
1 three ounce package lemon-flavor gelatin
1 cup boiling water
1 eight ounce carton dairy sour cream
2 cups raspberry sherbet
1 cup Fresh Cranberry Relish or purchased cranberry-orange relish
*Lettuce leaves (optional)
*Sugared cranberries (optional)


Dissolve both gelatins in boiling water. Beat in sour cream with a wire whisk or rotary beater until smooth. Stir in sherbet until smooth. If necessary, chill until partially set. Add cranberry relish. Turn into a 5-cup mold.

Cover and chill 4 to 6 hours or until firm. 

*Unmold onto lettuce-lined platter. Garnish with sugared cranberries, if desired. Makes 8 to 10 servings.

Nutrition Facts (Cranberry-Raspberry Salad)
· Per serving:

· 264 cal.,

· 8 g fat

· 4 g sat. fat,

· 15 mg chol.,

· 73 mg sodium,

· 49 g carb.,

· 1 g fiber,

· 4 g pro.