Raspberry Congealed Salad
TOTAL TIME: Prep: 20 min. + chilling
YIELD: 6 servings.
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
Ingredients
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1 can (8 ounces) crushed pineapple
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1 package (12 ounces) frozen unsweetened raspberries, thawed
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1 package (3 ounces) raspberry gelatin
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1 cup applesauce
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1/4 cup coarsely chopped pecans
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Mayonnaise, optional
Directions
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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.
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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.
Nutrition Facts
1 each: 151 calories, 4g fat (0 saturated fat), 0 cholesterol, 34mg sodium, 29g carbohydrate (24g sugars, 3g fiber), 3g protein.
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