Festive Fruit Gelatin Recipe

Festive Fruit Gelatin Recipe photo by Taste of Home

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“I use this during the holidays because of the color combination, but it's good anytime!” With cranberry sauce, pineapple and cream cheese, there's a wonderful variety of flavors in this recipe. Barbara Knapp - Bennington, Vermont

This recipe is:

Healthy

Quick

Diabetic Friendly

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Festive Fruit Gelatin Recipe

Prep: 15 min. + chilling

Yield: 12 Servings

15 15

Ingredients

1 package (.3 ounce) sugar-free lime gelatin
3 cups boiling water, divided
1 can (8 ounces) unsweetened DOLE® Crushed Pineapple in 100% Pineapple Juice, undrained
1-1/2 teaspoons unflavored gelatin
2 tablespoons cold water
1 package (8 ounces) reduced-fat cream cheese
1/4 cup fat-free milk
2 packages (.3 ounce each) sugar-free strawberry gelatin
1 can (14 ounces) jellied cranberry sauce

Directions

In a small bowl, dissolve lime gelatin in 1 cup boiling water; stir in pineapple. Pour into a 13-in. x 9-in. dish coated with cooking spray. Refrigerate until set but not firm.
Sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 15 seconds. Stir and let stand for 1 minute or until gelatin is completely dissolved.
In a small bowl, beat cream cheese until fluffy. Gradually add milk and gelatin mixture; beat until smooth. Gently spread over lime layer. Refrigerate until set but not firm.
In a large bowl, dissolve strawberry gelatin in remaining boiling water. Whisk in cranberry sauce until smooth. Refrigerate until partially set. Gently spread over cream cheese layer. Refrigerate until firm. Yield: 12 servings.

Nutritional Facts 1 piece equals 122 calories, 4 g fat (3 g saturated fat), 13 mg cholesterol, 139 mg sodium, 18 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Originally published as Festive Fruit Gelatin in Healthy Cooking December/January 2009, p40

Carefully Add Layers

When making a layered gelatin salad, it's helpful to gently spoon (rather than pour) each layer onto the previous layer of gelatin so it doesn't break through the other layers. —Janet Biersach, Mauston, Wisconsin