Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Yogurt | 170g plain Greek | 100 |
| Raspberry | 1 cup (123g) | 64 |
| Cranberry | 1 cup raw (100g) | 46 |
| Sauce | not in our table | 0 |
| 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 can Jellied Cranberry Sauce
- 1 cup Sour Cream
- 2 Package Raspberry Jello (3 oz size)
- 2 3/4 cup Water (1 ½ cup boiling)
- =
Directions
Use the boiling water to disolve the packages of raspberry jello.
Add cold water (1 ¼ cups) to help it set up.
Let it set (in fridge is okay) until it"s good and syrupy.
Meanwhile, use blender to blend cranberry sauce and sour cream thoroughly.
Blend jello in carefully (it makes for a full blender!).
Pour into dishes, mold, whatever!
Sets in about 7 hours or so, but is best made a day ahead.