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Add a photoServings: 6
Ingredients
- 1 pkg. (3 ounce.) raspberry Jello
- 2 c. boiling water
- 1/4 c. cool water
- 1 pkg. (3 ounce.) lemon Jello
- 1/2 c. cool water
- 1 c. lowfat sour cream
- 1 can (8 ounce.) whole berry cranberry sauce
- 1 c. diced orange sections, liquid removed
- 1/4 c. minced celery
Directions
- Dissolve raspberry Jello in 1 c. boiling water. Measure 1/4 c. and add in 1/4 c. cool water. Pour into 9 x 5 inch loaf pan or possibly individual molds. Refrigeratetill set but not hard, about 20 to 30 min. Dissolve lemon flavor Jello in remaining boiling water. Add in 1/2 c. cool water and refrigeratetill slightly thickened. Blend in lowfat sour cream. Spoon carefully into pan over clear layer. Refrigeratetill set but not hard, about 30 min. Blend cranberry sauce into remaining raspberry gelatin; refrigeratetill thickened. Mix in oranges and celery. Spoon into pan. Refrigeratetill hard, about 4 hrs. Unmold; Garnish, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 225g | |
| Recipe makes 6 servings | |
| Calories 252 | |
| Calories from Fat 67 | 27% |
| Total Fat 7.64g | 10% |
| Saturated Fat 4.42g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 184mg | 8% |
| Potassium 78mg | 2% |
| Total Carbs 44.83g | 12% |
| Dietary Fiber 0.5g | 2% |
| Sugars 43.3g | 29% |
| Protein 3.12g | 5% |
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