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Ingredients
- 1/4 c. cool water
- 1 teaspoon unflavored gelatin
- 1 c. lowfat sour cream
- Garnish: sliced kiwi fruit
- Additional mandarin oranges
- 1 (6 ounce.) pkg. lemon gelatin
- 1 (16 ounce.) can pear halves in juice
- 3/4 c. dairy eggnog
- 1 (11 ounce.) can mandarin oranges, liquid removed
- Curly endive leaves
Directions
- Soften unflavored gelatin in 1/4 c. of cool water; set aside. Drain pear halves, reserving juice. Dice pears; set aside. Add in water to pear juice to measure 2 c.. Bring pear juice mix to boiling, stir in lemon gelatin and the unflavored gelatin mix. Stir till gelatin is dissolved; cold. Blend lowfat sour cream and eggnog, stir into gelatin mix. Refrigeratetill set to the consistency of unbeaten egg whites. Fold orange sections and diced pears into partially set gelatin.
- Turn mix into an oiled 9 1/2" flan pan or possibly 6-c. mold. Refrigeratetill hard. Just before serving, unmold salad onto serving platter. Garnish with curly endive, additional mandarin orange sections and kiwi slices, if you like. Cut into wedges. Makes 12 servings.
- VARIATION: To make eggnog salad mold, follow as directed above, except omit unflavored gelatin and 1/4 c. of cool water, and halve the remaining ingredients, using 1/3 c. eggnog. Pour partially set mix into an oiled 8"x4"x2" loaf pan. Unmold, garnish. Makes 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 413g | |
| Recipe makes 4 servings | |
| Calories 273 | |
| Calories from Fat 118 | 43% |
| Total Fat 13.37g | 17% |
| Saturated Fat 7.42g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 109mg | 5% |
| Potassium 673mg | 19% |
| Total Carbs 36.09g | 10% |
| Dietary Fiber 7.2g | 24% |
| Sugars 29.22g | 19% |
| Protein 5.7g | 9% |
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