The Washington Post

Raspberry Salad

Raspberry Salad 8.000
Nov 10, 2004

The amounts of raspberry and applesauce needn't be precise. Give or take a little of either, the salad turns out just fine.

This recipe was given to Renee Schettler's mother by Mrs. Corliss Leonard of Glidden, Iowa, who in turn copied it from one of those spiral-bound cookbooks published by parishes.

Servings: 8 - 12
  • 2 3-ounce packages raspberry gelatin, such as Jell-O brand
  • 1 cup boiling water
  • 12 to 16-ounce package frozen raspberries, defrosted and drained, if necessary
  • 24-ounce jar unsweetened applesauce
  • Finely chopped walnuts or pecans (optional)


Place the gelatin in a large bowl. Add the water and stir until the gelatin is completely dissolved. Set aside to cool slightly. Add the raspberries, applesauce and nuts, if desired, and stir to combine. Transfer to a serving bowl and refrigerate until chilled through.

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Tested by Renee Schettler.

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Nutritional Facts

Calories per serving (based on 8): 152

% Daily Values*

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 54mg 2%

Total Carbohydrates: 37g 12%

Dietary Fiber: 1g 4%

Sugar: n/a

Protein: 2g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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