Raspberry Congealed Salad Recipe

5 3 3
Raspberry Congealed Salad Recipe
Raspberry Congealed Salad Recipe photo by Taste of Home
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Raspberry Congealed Salad Recipe

Read Reviews
5 3 3
Publisher Photo
My sisters and I especially enjoyed Mom's cool tangy side dish, which looks so lovely on the table. The pineapple and raspberries are a delectable duo, and pecans add a hearty crunch. -Nancy Duty, Jacksonville, Florida
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 1 can (8 ounces) crushed pineapple
  • 1 package (12 ounces) frozen unsweetened raspberries, thawed
  • 1 package (3 ounces) raspberry gelatin
  • 1 cup applesauce
  • 1/4 cup coarsely chopped pecans
  • Mayonnaise, optional

Directions

Drain pineapple and raspberries, reserving juices. Place fruit in a large bowl; set aside. Add enough water to the juice to measure 1 cup. Pour into a saucepan; bring to a boil. Remove from the heat; stir in gelatin until dissolved.
Pour over fruit mixture. Add the applesauce and pecans. Pour into a 1-qt. bowl. Chill until set. Spoon into individual dessert dishes; top with a dollop of mayonnaise if desired. Yield: 6 servings.
Originally published as Raspberry Congealed Salad in Taste of Home June/July 1996, p35

Nutritional Facts

1 each: 151 calories, 4g fat (0 saturated fat), 0 cholesterol, 34mg sodium, 29g carbohydrate (24g sugars, 3g fiber), 3g protein.

  • 1 can (8 ounces) crushed pineapple
  • 1 package (12 ounces) frozen unsweetened raspberries, thawed
  • 1 package (3 ounces) raspberry gelatin
  • 1 cup applesauce
  • 1/4 cup coarsely chopped pecans
  • Mayonnaise, optional
  1. Drain pineapple and raspberries, reserving juices. Place fruit in a large bowl; set aside. Add enough water to the juice to measure 1 cup. Pour into a saucepan; bring to a boil. Remove from the heat; stir in gelatin until dissolved.
  2. Pour over fruit mixture. Add the applesauce and pecans. Pour into a 1-qt. bowl. Chill until set. Spoon into individual dessert dishes; top with a dollop of mayonnaise if desired. Yield: 6 servings.
Originally published as Raspberry Congealed Salad in Taste of Home June/July 1996, p35

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Reviews forRaspberry Congealed Salad

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Kris Countryman User ID: 1858674 14658
Reviewed Jan. 18, 2014

"I;ve had this recipe in my files for quite some time and just tried it recently. It's a good use of the frozen raspberries I had from my garden last summer. I used sugar free gelatin and the results were very nice."

MY REVIEW
newcountrywife User ID: 6001500 200906
Reviewed May. 29, 2012

"This was simple and refreshing with just enough sweetness. Perfect for a summer side dish or dessert."

MY REVIEW
howdu User ID: 1170706 11416
Reviewed Feb. 2, 2011

"This was very good. I used 2 cups still frozen mixed berries (from a one lb. package). I drained the pineapple, added water to make 1 cup and proceeded as recipe states. I then stirred in the applesauce and frozen berries. (omitted the nuts). Also added about 1/4 cup granular splenda because I used sugar free gelatin. Didnt' take long to set using the frozen berries. My kids love it!"

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