Holiday Gelatin Mold
“Because I care for a teenager with diabetes, I decided to change my annual Thanksgiving salad so she could have some.”
-Mareen Robinson of Spanish Fork, Utah
12 ServingsPrep: 25 min. + chilling
Ingredients
- 1 package (.3 ounce) sugar-free lemon gelatin
- 1 package (.3 ounce) sugar-free strawberry gelatin
- 1 package (.3 ounce) sugar-free cherry gelatin
- 1-3/4 cups boiling water
- 1 can (20 ounces) unsweetened crushed pineapple
- 1 can (14 ounces) whole-berry cranberry sauce
- 1 medium navel orange, peeled and sectioned
- 3/4 cup reduced-fat whipped topping
- 1/4 cup fat-free sour cream
Directions
- In a large bowl, dissolve the gelatins in boiling water. Drain
- pineapple, reserving juice in a 2-cup measuring cup; add enough cold
- water to measure 2 cups. Stir into gelatin mixture.
- Place the pineapple, cranberry sauce and orange in a food processor;
- cover and pulse until blended. Stir into gelatin mixture. Transfer
- to an 8-cup ring mold coated with cooking spray. Refrigerate until
- firm.
- In a small bowl, combine whipped topping and sour cream. Unmold
- gelatin; serve with topping. Yield: 12 servings (3/4 cup topping).
Nutrition Facts: 2/3 cup gelatin with 1 tablespoon topping equals 105 calories, 1 g fat (1 g saturated fat), 1 mg cholesterol, 62 mg sodium, 24 g carbohydrate, 1 g fiber,