In a saucepan, soften gelatin in water; heat over low until gelatin dissolves. Cool. In a mixing bowl, beat cream, sugar and vanilla until soft peaks form. Combine with gelatin mixture and sour cream; mix well. Gently whisk into the cream mixture.
Pour into small bowls or parfait glasses. Refrigerate until set, about 1 hour.
For sauce, combine 1 1/2 cups cranberries, water, orange juice and peel in a saucepan; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Sieve sauce, discarding skins. Return sauce to pan; add sugar and remaining cranberries. Cook over medium heat until berries pop, about 8 minutes. Chill. Spoon over each serving.
Yield: 8 servings
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (211g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 138 (26%)|
|Amt Per Serving||% DV|
|Total Fat 15.3g||20 %|
|Saturated Fat 9.3g||47 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 52mg||16 %|
|Sodium 31.3mg||1 %|
|Potassium 100mg||3 %|
|Total Carbohydrate 100.1g||29 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 98.6g|
|Protein 1.7g||2 %|
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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: 530
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