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Holiday Gelatin Mold

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 (16 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

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

Printed from tasteofhome.com Nov 19, 2008

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Holiday Gelatin Mold cont.

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).