Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
442
Calories
12g
Protein
22g
Fat
55g
Carbs
Counts 7 of 9 ingredients — the other 2 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 |
|---|---|---|
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Raspberry | 1 cup (123g) | 64 |
| Cranberry | 1 cup raw (100g) | 46 |
| Port Wine | 2 tbsp cooking wine (30ml) | 25 |
| Gelatin | 1 envelope (7g) | 23 |
| Celery | 1 stalk (40g) | 6 |
| Water | not in our table | 0 |
| Sauce | 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
- 2 small packages raspberry gelatin
- 2 cups boiling water
- 1 cup port wine
- 1 can undrained crushed pineapple
- 1 can whole cranberry sauce
- ½ cup chopped pecans
- 1 cup chopped celery
Directions
1
Dissolve gelatin in water then wine and cool.
2
Stir in remaining ingredients and chill several hours before serving.
3
Category:Cathy's Recipes
4
Category:Gelatin dessert mix Recipes
5
Category:Port Recipes
6
Category:Pineapple Recipes
7
Category:Recipes using cranberry sauce
8
Category:Pecan Recipes
9
Category:Celery Recipes
Recipe sourced from
fandom