Try this Snow Salad recipe, or contribute your own.
Suggest a better descriptionSalad: Using wire whip, blend cold water with gelatin. Add boiling water and mix well. Whip in sugar and vanilla and mix well. Whip in sour cream and cool whip. Pour into ring mold and refrigerate overnight. Several hours before youre ready to serve, make the topping. Moms topping: Stir junket into cold liquid in pan--we use part of the raspberry juice to replace part of the water. Bring to boil, boil 1 minute. Cool completely, but do not refrigerate. Just before serving, add raspberries, pour over unmolded salad, and serve extra sauce on the side. My Last-Minute Panicked Topping: stir sugar and tapioca into water and bring to boil. Boil 1 minute. Cool completely but do not refrigerate. Follow serving directions as above. Lisas notes: this salad has a raspberry sauce. My moms recipes called for Danish Dessert
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Serving Size: 1 Serving (1173g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 670 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 23.8mg | 1 % | |
Potassium 19.9mg | 1 % | |
Total Carbohydrate 169.3g | 50 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 169.1g | ||
Protein 0.1g | 0 % | |
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: 670
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