Cranberry-raspeberry Star Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | 3oz. raspberry jello | |
| 1 | 3oz. lemon jello | |
| 1 1/2 | c | Boiling water |
| 1 | Frozen, 10 oz. pkg. | |
| raspberries | ||
| 1 | 16 oz. 2 cups jellied | |
| cranberry-raspberry sauce | ||
| 1 | Bottle, 7 oz. lemon-lime | |
| carbonated beverage |
INSTRUCTIONS
Dissolve raspberry and lemon jellos in boiling water. Stir in frozen raspberries, breaking up larger pieces. Break up cranberry-raspberry sauce with fork. Stir into jello mixture. Chill until practically set. Carefully pour in lemon-lime beverage, stirring gently. Turn into 6 cup mold. Chill 5 to 6 hours or overnight. Unmold on crisp salad greens. Makes 8 to 10 servings. Posted to Bakery-Shoppe Digest by Cathy Marler <frosty@cibola.net> on Apr 16, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 352
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 83.1mg
Potassium: 13.9mg
Carbohydrates: 90.7g
Fiber: 0g
Sugar: 90g
Protein: 0g