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| Recipe: Apricot Nectar Salad |
Servings: 12
Preparation Time: 10 min.
Cooking Time: 10 min.
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| Ingredients: |
- 1/3 Lbs. orange gelatin
- 1-1/4 cups boiling water
- 3-1/2 cups apricot nectar
- 1 cup mini marshmallows
- 1/2 cup sugar
- 1/8 tsp. salt
- 1 egg
- 1 Tbs. all purpose flour
- 2 cup light frozen dessert topping
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| Cooking Directions: |
Dissolve gelatin in boiling water. Stir in
2-1/2 cups apricot nectar and
marshmallows. Pour into a 9-0/1 inches baking dish and
chill until set. Combine sugar, salt, egg, flour, and
remaining nectar in a saucepan over low heat. Simmer until thick.
Cool. Fold in whipped topping and spread over gelatin base.
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| Per Serving:
calories 170, fat 2.8g, calories from fat 15%, protein 2.6g, cholesterol 16.9mg, dietary fiber 0.5g
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| Nutrients |
Exchanges |
| Calories |
170 |
Milk Exchanges |
0.0 |
| Protein |
2.6g |
Vegetable Exchanges |
0.0 |
| Carbohydrates |
36.9g |
Fruit Exchanges |
0.7 |
| Dietary Fiber |
0.5g |
Bread Exchanges |
0.0 |
| Sugar |
36.0g |
Other Carbohydrates/Sugar Exchanges |
1.5 |
| Fat Total |
2.8g |
Lean Meat Exchanges |
0.1 |
| Saturated Fat |
2.0g |
Very Lean Meat/Protein Exchanges |
0.0 |
| Mono-unsaturated Fat |
0.6g |
Fat Exchanges |
0.4 |
| Poly-unsaturated Fat |
0.2g |
| % Calories from Fat |
15% |
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| Cholesterol |
16.9mg |
| Sodium |
74.7mg |
| Vitamins |
Minerals |
| Vitamin A |
110.2IU |
Calcium |
19.7mg |
| Thiamin (B1) |
0.7mg |
Copper |
0.8mg |
| Riboflavin (B2) |
0.2mg |
Iron |
0.5mg |
| Niacin (B3) |
0.4mg |
Magnesium |
5.8mg |
| Vitamin B6 |
0.2mg |
Manganese |
0.4mg |
| Vitamin B12 |
0.1mcg |
Phosphorus |
25.7mg |
| Vitamin C |
0.5mg |
Potassium |
109.0mg |
| Vitamin E |
0.2IU |
Selenium |
1.5mcg |
| Folate |
3.3mcg |
Sodium |
74.7mg |
| Pantothenic Acid |
0.8mg |
Zinc |
0.9mg |
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