Try this Cranberry Mousse Mold recipe, or contribute your own.
Suggest a better descriptionDrain pineapple well, reserving all juice. Add juice to gelatin in a 2 quart saucepan. Stir in water. Heat to boiling, stirring to dissolve gelatin. Remove from heat. Blend in cranberry sauce. Add lemon juice, peel and nutmeg. Chill until mixture thickens slightly. Blend sour cream into gelatin mixture. Fold in pineapple and pecans. Pour into a 2-quart mold that has been lightly coated with mayonnaise. Chill until firm (at least overnight, preferably longer.) Unmold onto serving plate. Garnish with lemon rind twists, mint springs and some whole raw cranberries. If your mold has an opening in the center, fill with crushed pineapple. Shared by Susie Peralta-Hayes - PMRX21A From the recipe files of Rosanne Troxel, Lenexa, KS
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Serving Size: 1 Serving (221g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 266 | ||
Calories from Fat: 122 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.6g | 18 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 22.4mg | 7 % | |
Sodium 67.9mg | 2 % | |
Potassium 191mg | 5 % | |
Total Carbohydrate 37.2g | 11 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 34.9g | ||
Protein 2.3g | 3 % | |
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: 266
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