Try this Peaches and Cream Salad recipe, or contribute your own.Suggest a better description
Line the bottom of a 6-cup mold with peaches. Place lemon jello and hot orange juice in blender and blend on high for 20 seconds. With blades spinning, add cottage cheese. Slowly add cream and cracked ice. Blend until on the verge of setting; add pecans. Turn off blender the second the last pecan is drawn down into the blades. Pour over peaches. Chill 20 minutes. Posted to JEWISH-FOOD digest by Nancy Berry
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|Serving Size: 1 Serving (41g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 96 (86%)|
|Amt Per Serving||% DV|
|Total Fat 10.6g||14 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 21.3mg||7 %|
|Sodium 82.5mg||3 %|
|Potassium 55.5mg||1 %|
|Total Carbohydrate 1.9g||1 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 1.2g|
|Protein 3.3g||5 %|
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Calories per serving: 112
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