Springtime Salad
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INGREDIENTS
INSTRUCTIONS
Drain fruit cocktail, reserving all syrup. Heat syrup to almost boiling; dissolve gelatin and salt in hot syrup. Stir in lemon juice and sherry. Chill until partially congealed. Whip cream with sugar and almond extract until stiff; fold into gelatin mixture. Fold in almonds and drained fruit cocktail; turn into 1 1/2 quart mold. Chill until firm. Unmold to serve. Yield: 8-10 servings. Typed in MMFormat by cjhartlin.msn@attcanada.net Source: Pilot Club Cookbook. Posted to MM-Recipes Digest V4 #10 by cjhartlin.msn@attcanada.net on Mar 28, 1999
NOTES
Nutrition
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| Serving Size: 1 Serving (34g) | ||
| Recipe Makes: 8 Servings | ||
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| Calories: 79 | ||
| Calories from Fat: 25 (32%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 2.8g | 4 % | |
| Saturated Fat 1.7g | 9 % | |
| Monounsaturated Fat 0.8g | ||
| Polyunsanturated Fat 0.1g | ||
| Cholesterol 10.3mg | 3 % | |
| Sodium 4.2mg | 0 % | |
| Potassium 26.5mg | 1 % | |
| Total Carbohydrate 11.5g | 3 % | |
| Dietary Fiber 0.1g | 0 % | |
| Sugars, other 11.4g | ||
| Protein 0.2g | 0 % | |
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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. |
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Calories per serving: 79
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