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Add a photoServings: 2
Ingredients
- 1 can Jellied Cranberry Sauce
- 1 c. Lowfat sour cream
- 2 pkt Raspberry Jello (3 ounce size)
- 2 3/4 c. Water (1 1/2 c. boiling)
Directions
- Use the boiling water to disolve the pkgs. of raspberry jello. Add in cool water ( 1 1/4 c.) to help it set up. Let it set (in fridge is okay) till it's good and syrupy. Meanwhile, use blender to blend cranberry sauce and lowfat sour cream thoroughly. Blend jello in carefully (it makes for a FULL blender!). Pour into dishes, mold, whatever! Sets in about 7 hrs or possibly so, but is best made a day ahead.
- I also served this at a Christmas get-together in Dayton, and they asked for the recipe!! I'll let which be my recomendation for it! Welcome to the
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 525g | |
| Recipe makes 2 servings | |
| Calories 546 | |
| Calories from Fat 199 | 36% |
| Total Fat 22.69g | 28% |
| Saturated Fat 13.24g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 501mg | 21% |
| Potassium 168mg | 5% |
| Total Carbs 80.24g | 21% |
| Dietary Fiber 0.0g | 0% |
| Sugars 77.16g | 51% |
| Protein 9.01g | 14% |
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