1. Sprinkle gelatin into 1/4 cup cold water. Let stand 5-10 minutes to soften. 2. Put softened gelatin into 1-1/2 cups VERY hot water. Stir until gelatin is completely dissolved. Add 1 cup sugar and stir until sugar is dissolved. 3. Blend 2 cups apricot nectar, 2 tablespoons orange juice and 2 teaspoons grated lemon peel into the gelatin mixture. Cool, then pour into a refrigerator tray. 4. Place in freezer and freeze until firm. This should take about 4 hours. Serve in chilled sherbet glasses. Yield: about 1 quart. Recipe By : Jo Anne Merrill From: Ladies Home Journal- August 1991 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (190g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 5.6mg||0 %|
|Potassium 108mg||3 %|
|Total Carbohydrate 112.6g||33 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 112g|
|Protein 1.7g||2 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 441
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!