Pear Salad With Raspberry Cream Recipes

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RASPBERRY CREAM CHEESE JELLO SALAD



Raspberry Cream Cheese Jello Salad image

Categories     Dessert

Yield 12

Number Of Ingredients 7

1 (29 ounce) can sliced pears (reserve 1 cup of the juice)
1 cup water
1 (6 ounce) box raspberry jello
1 (8 ounce) package cream cheese (softened)
1 (12 ounce) package Cool Whip (thawed)
1 cup whipped cream - optional topping
1 cup raspberries - optional topping

Steps:

  • Open can of pears and drain 1 cup of the pear juice into a bowl. Set bowl aside and throw away the rest of the juice.
  • Add 1 cup of water to pear juice and microwave the liquid for 2-3 minutes or until water is boiling.
  • Add box of raspberry jello to the boiling liquid and stir until all jello has dissolved. Set bowl in fridge and allow it to cool for about 7-10 minutes (you don't want the jello to set, you just want it to cool down).
  • Dump pears and softened cream cheese into a large blender. Add in cooled jello and Cool Whip. Blend until completely combined.
  • Pour jello into 9 x 13 inch pan and set in the fridge until jello is completely set (should take 3-4 hours - you could also let it set up overnight).
  • Serve topped with whipped cream and fresh raspberries.

Nutrition Facts : Servingsize 1 serving, Calories 163 kcal, Fat 10 g, SaturatedFat 6 g, Cholesterol 29 mg, Sodium 112 mg, Carbohydrate 9 g, Sugar 7 g, Protein 2 mg

ENDIVE AND PEAR SALAD



Endive and Pear Salad image

Provided by Susannah Locketti

Time 20m

Yield 4 servings

Number Of Ingredients 8

1 large head Belgian endive
1 head romaine lettuce, leaves torn
1 Bosc pear
2 ounces gorgonzola, crumbled
1/4 cup chopped walnuts
Freshly ground pepper
2 tablespoons seedless raspberry jam
2 tablespoons balsamic vinegar

Steps:

  • Clean the endive with a dry paper towel and slice off the bottom to separate the leaves. Arrange the leaves around the edge of a large platter. Fill the inside with torn romaine leaves. Cut the pear into thin slices and arrange throughout the platter. Sprinkle the gorgonzola and walnuts on top and season with pepper.
  • In a small microwave-safe bowl, combine the jam and balsamic vinegar and heat for several seconds until warm. Stir with a small whisk. Drizzle the dressing over the salad.
  • From Food Network Star: The Official Insider's Guide to America's Hottest Food Show By Ian Jackman. Copyright (c) 2011 By Food Network. By arrangement with William Morris Cookbooks/HarperCollins Publishers.

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