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Frozen Cranberry Salads

1/3 cup sugar

2 tablespoons cornstarch

Dash salt

1 1/4 cups cranberry-apple drink

2 slightly beaten egg yolks

1 10-ounce package frozen cranberry-orange relish, partially thawed

2 egg whites

1/3 cup instant nonfat dry milk powder


In medium saucepan combine sugar, cornstarch, and salt; stir in 1 cup of the cranberry-apple drink. Cook and stir over medium-high heat till thickened and bubbly. Remove from heat. Gradually stir about 1/2 of the hot mixture into egg yolks; return mixture to saucepan. Cook and stir 2 minutes more; stir in cranberry-orange relish. Cool mixture to room temperature.

In small mixer bowl combine egg whites, nonfat dry milk powder, and the remaining 1/4 cup cranberry-apple drink. Beat till stiff peaks form; fold into egg yolk mixture. Spoon into 8 individual molds or paper bake-cup-lined muffin pans. Cover and freeze till firm. To serve, let stand at room temperature 10 minutes. Unmold, or peel off paper. Serve on lettuce-lined salad plates. Makes 8 servings.

Agnese Marhele @ 2009-09-21 10:16:55

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