Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pear | 1 medium (178g) | 101 |
| Yogurt | 170g plain Greek | 100 |
| Cherry | 1 cup (138g) | 87 |
| Mandarin Orange | 1 medium (131g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Gelatin | 1 envelope (7g) | 23 |
| Water | not in our table | 0 |
| Peppermint | 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 tsp Unflavored gelatin
- 1/4 cup Water
- 1 can (16 oz) sliced pears
- 1 pack (6 oz) lemon-flavored gelatn
- 1 cup (8 oz) sour cream
- 3/4 cup Eggnog
- 1 can (11 oz) mandarin oranges drained
- Orange slices, maraschino
- Cherries and mint leaves (optional)
- =
Directions
In a small bowl, combine gelatin and water; set aside.
Drain pears, reserving juice; set pears aside.
Add enough water to the juice to measure 2 cups.
Pour into a saucepan; bring to a boil.
Remove from the heat; stir in gelatin mixture and lemon gelatin until completely dissolved.
Cool for about 15 minutes.
Stir in sour cream and eggnog until well blended.
Chill until partially set.
Cut the oranges and pears into chunks; add to eggnog mixture.
Pour into an oiled 6-cup mold.
Chill until firm.
Garnish with oranges, cherries and mint if desired.
Yield: 10-12 servings