Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Couscous | 1 cup cooked (157g) | 176 |
| Apple Juice | 1 medium (182g) | 95 |
| Raspberry | 1 cup (123g) | 64 |
| Gelatin | 1 envelope (7g) | 23 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup couscous
- water
- 3 unflavored gelatin
- 1 cup water
- 4 cup apple juice
- 1 tsp vanilla
- 1 tsp ground cinnamon
- 1 pint raspberry
- 3 fresh california bartlett pe
- 1 lemon
- =
Directions
Place couscous in fine mesh steamer or line bottom of steamer with cheesecloth. Moisten couscous with water. Cover and steam 5 minutes. Remove and place in 13 X 9 X 2-inch baking dish, fluffing up couscous to cool. In medium saucepan, sprinkle gelatin on 1 cup water; let stand 5 minutes. Heat until gelatin dissolves. Add apple juice and combine thoroughly. Measure out 2 cups apple juice mixture and add vanilla and cinnamon. Pour over couscous and chill about 30 minutes. To remaining apple juice add raspberries, pears, lemon juice and peel. Gently spoon over couscous mixture. Chill about 2 hours until firm.