Drain pineapple; reserve syrup. Add boiling water to reserved syrup to make 1 cup. Dissolve gelatin in hot liquid. Stir in cranberry sauce and orange peel; chill till partially set. Fold in orange sections and pineapple. Whip cream till soft peaks form; fold into fruit mixture. Pour into 6 cup mold. Chill till set. Unmold; garnish cranberry sald with frosted fruit. FROSTED FRUIT: Break 1 pound green grapes into small clusters. Dip grapes and 1/2 pound cranberries into beaten egg white. Drain; dip fruit in sugar to coat. Place fruit on rack to dry for 2 hours. Recipe By : Source: Treasury of Christmas Crafts and Food Posted to MC-Recipe Digest V1 #262 Date: Sun, 27 Oct 1996 11:16:28 -0800 From: Steph Hilt
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|Serving Size: 1 Serving (141g)|
|Recipe Makes: 8|
|Calories from Fat: 26 (18%)|
|Amt Per Serving||% DV|
|Total Fat 2.9g||4 %|
|Saturated Fat 1.7g||9 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 10.3mg||3 %|
|Sodium 29.2mg||1 %|
|Potassium 106.2mg||3 %|
|Total Carbohydrate 31.6g||9 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 30.5g|
|Protein 0.8g||1 %|
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Calories per serving: 148
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