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Cranberry-Raspberry Salad
Ingredients
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1
3 ounce package raspberry-flavor gelatin
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1
3 ounce package lemon-flavor gelatin
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1
cup boiling water
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1
8 ounce carton dairy sour cream
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2
cups raspberry sherbet
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1
cup Fresh Cranberry Relish or purchased cranberry-orange relish
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Lettuce leaves
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Sugared cranberries (optional)
Directions
1. Dissolve both gelatins in boiling water. Beat in sour cream with a wire whisk or rotary beater until smooth. Stir in sherbet until smooth. If necessary, chill until partially set. Add cranberry relish. Turn into a 5-cup mold.
2. Cover and chill 4 to 6 hours or until firm. Unmold onto lettuce-lined platter. Garnish with sugared cranberries, if desired. Makes 8 to 10 servings.
3. Also pictured is "Holiday Waldorf Salad."
Nutrition Facts
(Cranberry-Raspberry Salad)
- Servings Per Recipe 8,
- Calories 264,
- Protein (gm) 4,
- Carbohydrate (gm) 49,
- Fat, total (gm) 8,
- Cholesterol (mg) 15,
- Saturated fat (gm) 4,
- Dietary Fiber, total (gm) 1,
- Vitamin C (mg) 10,
- Sodium (mg) 73,
- Percent Daily Values are based on a 2,000 calorie diet
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I have made this recipe since I first saw the recipe in one of the BHG specialty magazines years ago. Although my skill at turning out gelatin molds is hit and miss, this works just as well if made in a 9 x 13 pan (use one with straight sides) and cut into individual portions. Garnish with fresh cranberries and mint leaves. My family loves it!
11/21/2009 09:53:19 AM Report Abuse