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Holiday Gelatin Mold
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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 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).
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |