fish-egg-salad

Fish Egg Salad

3 Reviews Add a Pic
  • Prep

    15 m
  • Ready In

    3 h 15 m
SHOPTILUDROP65
Recipe by  SHOPTILUDROP65

“This is a delightfully light gelatin dessert with small pearls of tapioca mixed in. You may use any flavor of gelatin mix that you like, and even stir in your favorite fruit when you fold in the whipped cream.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Bring the water to a boil in a saucepan. Remove from heat and pour in the tapioca pearls. Cover, and let stand for 30 minutes. If the mixture is clear, it is done. If not, set over low heat and warm slowly until it becomes clear. Heat the water to almost boiling if you did not have to reheat, and stir in the gelatin and sugar until dissolved. Cover, and refrigerate until almost set, about 1 1/2 hours.
  2. In a large bowl, whip the cream using an electric mixer until fluffy. Fold into the gelatin mixture, and pour into a bowl or mold. Chill until set, about 2 hours.

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Reviews (3)

Rate This Recipe
SELEA
20

SELEA

If you don't like the name "Fish Eye Salad", at least keep an open mind and try it. Remember, there is a WONDERFUL recipe for "Frog Eye Salad". It's all in a name, isn't it?

SWIK73
12

SWIK73

My Grandma used to make a recipe similar to this, she would cook the tapioca, not add the gelatin and let cool. She would then make the whipped cream with sugar, fold into the cooled tapioca mixture along with pineapple tidbits, colored mini marshmallows, chopped walnuts, and sliced bananas (add bananas just before serving). This recipe brings back fond memories of a yummy holiday treat ! !

bkowach
5

bkowach

Yummy! Makes a great church potluck salad. I prefer letting the jello/tapioca mixture completely set before adding whipping cream. I liked the consistency better that way.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 544 cal
  • 27%
  • Fat
  • 29.4 g
  • 45%
  • Carbs
  • 70.1 g
  • 23%
  • Protein
  • 2.9 g
  • 6%
  • Cholesterol
  • 109 mg
  • 36%
  • Sodium
  • 88 mg
  • 4%

Based on a 2,000 calorie diet

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