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Frosted Gelatin Salad Recipe

100% would make again

Shares field editor Sherry Hulsman of Louisville, Kentucky, "I often take this fruity salad to potlucks and other gatherings. With its fluffy topping, it's always popular."

This recipe is:

Healthy

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9 Servings
Prep: 20 min. + chilling

Ingredients

1 can (15 ounces) blueberries
1 can (8 ounces) unsweetened pineapple tidbits
1 package (.6 ounce) sugar-free raspberry gelatin
2 cups boiling water
1 package (8 ounces) fat-free cream cheese, softened
1/2 cup fat-free sour cream
1/3 cup sugar
1/2 teaspoon vanilla extract

Directions

Drain blueberries and pineapple, reserving juice; set fruit aside. In a bowl, dissolve gelatin in boiling water. Add enough water to reserved fruit juices to measure 1-1/4 cups; stir into gelatin. Chill until partially set. Stir in reserved fruit. Pour into an 8-in. square dish. Refrigerate until firm.
In a bowl, combine cream cheese and sour cream. Beat in sugar and vanilla. Carefully spread over the gelatin. Refrigerate until serving. Yield: 9 servings.

Nutritional Analysis: One serving equals 125 calories, 1 g fat (trace saturated fat), 3 mg cholesterol, 191 mg sodium, 25 g carbohydrate, 1 g fiber, 6 g protein. Diabetic Exchanges: 1 starch, 1 fruit.

Frosted Gelatin Salad published in Taste of Home February/March 2001, p16

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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