Eggnog Flan Salad Recipe

• 1/4 c. cool water
• 1 teaspoon unflavored gelatin
• 1 c. lowfat sour cream
• Garnish: sliced kiwi fruit
• Additional mandarin oranges
• 1 (6 ounce.) pkg. lemon gelatin
• 1 (16 ounce.) can pear halves in juice
• 3/4 c. dairy eggnog
• 1 (11 ounce.) can mandarin oranges, liquid removed
• Curly endive leaves

1. Soften unflavored gelatin in 1/4 c. of cool water; set aside.
2. Drain pear halves, reserving juice.
3. Dice pears; set aside.
4. Add in water to pear juice to measure 2 c.. Bring pear juice mix to boiling, stir in lemon gelatin and the unflavored gelatin mix.
5. Stir till gelatin is dissolved; cold.
6. Blend lowfat sour cream and eggnog, stir into gelatin mix.
7. Refrigeratetill set to the consistency of unbeaten egg whites.
8. Fold orange sections and diced pears into partially set gelatin.
9. Turn mix into an oiled 9 1/2" flan pan or possibly 6-c. mold.
10. Refrigeratetill hard.
11. Just before serving, unmold salad onto serving platter.
12. Garnish with curly endive, additional mandarin orange sections and kiwi slices, if you like.
13. Cut into wedges.
14. Makes 12 servings.
15. VARIATION: To make eggnog salad mold, follow as directed above, except omit unflavored gelatin and 1/4 c. of cool water, and halve the remaining ingredients, using 1/3 c. eggnog.
16. Pour partially set mix into an oiled 8"x4"x2" loaf pan.
17. Unmold, garnish.
18. Makes 4 to 6 servings.

water, unflavored gelatin, sour cream, oranges, lemon gelatin, pear, eggnog, mandarin oranges, curly endive

Taken from cookeatshare.com/recipes/eggnog-flan-salad-27473 (may not work)