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15 minutes
Prep: 10 minutes
Cook: 5 minutes
1169 calories per serving view nutrition facts
4 servings
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| 1 | pound | cranberries | fresh |
| 1 | cup | apples | chopped |
| 1 | cup | nuts | chopped |
| 1 | cup | pineapple, canned, crushed | save juice |
| 1 | cup | celery | chopped |
| 3 | each | bananas | sliced |
| 3 | packages | jello | lemon |
| 3 | cups | sugar |
In blender, chop cranberries.
Add juice from pineapple and water to equal 3 cups.
Boil for 5 minutes, until thick. Add jello. Take off heat.
Cool. Add other ingredients. Place in mold and refrigerate for at least 2 hours.
| % Daily Value* | |
| Total Fat 18.0g | 28% |
| Saturated Fat 2.0g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 331mg | 14% |
| Total Carbohydrate 251.0g | 84% |
| Dietary Fiber 11.0g | 44% |
| Sugars 220.0g | |
| Protein 12.0g | 25% |
| Vitamin A | 5% | Vitamin C | 40% | |
| Calcium | 6% | Iron | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Ask anyone where you're likely to find the largest variety of chile pepper plants in America and you're sure to...
I just got a breadmaker, without a manual, and I have never used one of these things in my life! Being new at this, I chose this recipe (as my first effort) for its simplicity of ingredients. The bread came out so true to its name - wonderfully crusty and very tasty! A huge thanks to the person who posted this recipe!
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