Cran-Orange Gelatin Salad Recipe

Cran-Orange Gelatin Salad Recipe Cran-Orange Gelatin Salad Recipe photo by Taste of Home Rating 5

After seeing this gelatin salad in a flier, I decided to make it lighter. I like to serve it as a fruit salad, but others may like it for a sweet treat. –Eva DeWolf of Erwin, Tennessee

This recipe is:

Healthy

Diabetic Friendly

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Cran-Orange Gelatin Salad Recipe
  • Prep: 45 min. + chilling
  • Yield: 15 Servings
45 45

Ingredients

  • 1 can (15 ounces) mandarin oranges
  • 2 packages (.3 ounce each) sugar-free cranberry gelatin
  • 1-1/2 cups boiling water
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 1-1/2 cups crushed salt-free pretzels
  • 6 tablespoons butter, melted
  • Sugar substitute equivalent to 5 tablespoons sugar, divided
  • 1 package (8 ounces) fat-free cream cheese
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

Directions

  • Drain oranges, reserving juice in a 2-cup measuring cup; set oranges and juice aside.
  • In a large bowl, dissolve gelatin in boiling water. Stir in cranberry sauce until melted. Add enough cold water to the reserved juice to measure 1-1/2 cups; add to gelatin mixture. Stir in oranges. Chill until partially set.
  • Meanwhile, in a large bowl, combine the pretzels, butter and 2 tablespoons sugar substitute. Press into an ungreased 13-in. x 9-in. dish; chill.
  • In a small bowl, beat cream cheese and remaining sugar substitute until smooth. Fold in whipped topping. Spread over crust. Spoon gelatin mixture over cream cheese layer. Chill for at least 3 hours or until set. Yield: 15 servings.

Editor's Note: This recipe was tested with Splenda no-calorie sweetener.

Nutritional Facts 1 piece equals 183 calories, 7 g fat (5 g saturated fat), 13 mg cholesterol, 185 mg sodium, 26 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Originally published as Cran-Orange Gelatin Salad in Light & Tasty October/November 2006, p19

Tip

Save Crumbs for Topping Ice Cream

“Don’t discard cookie or cereal crumbs,” advises Marie R. of Bensenville, Illinois. “Use them to top pudding, gelatin and ice cream.”

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