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Layered Berry Gelatin Salad

“This bright, citrusy salad is a combination of several recipes,” writes Sharen Clark from Sunnyside, Washington. “I love to serve it with Thanksgiving and Christmas meals.”

15 ServingsPrep: 25 min. + chilling

Ingredients

1 package (.3 ounce) sugar-free raspberry gelatin
1 cup boiling water
1 can (14 ounces) jellied cranberry sauce
CREAM LAYER:
1 envelope unflavored gelatin
1/2 cup cold water
2 cups (16 ounces) reduced-fat sour cream
1 teaspoon vanilla extract
1 cup reduced-fat whipped topping
ORANGE LAYER:
2 cans (11 ounces each) mandarin oranges
1 package (.3 ounce) sugar-free orange gelatin
1 cup boiling water

Directions

In a small bowl, dissolve raspberry gelatin in boiling water. Whisk
in cranberry sauce until blended. Transfer to a 13-in. x 9-in. dish
coated with cooking spray. Refrigerate until set but not firm, about
45 minutes.
For the cream layer, in a small saucepan, sprinkle gelatin over cold
water. Let stand for 1 minute. Heat over low heat, stirring until
gelatin is completely dissolved. Cool to room temperature.
In a small bowl, combine sour cream and vanilla. Fold in gelatin
mixture, then whipped topping. Spoon over cranberry layer and gently

2 of 2

Layered Berry Gelatin Salad (continued)

Directions (continued)

spread. Refrigerate until set but not firm, about 45 minutes.
Drain oranges, reserving 1 cup syrup; set oranges aside. In a small
bowl, dissolve orange gelatin in boiling water. Sir in reserved
syrup. Refrigerate until slightly thickened, about 45 minutes. Stir
in oranges. Carefully spoon over sour cream layer. Cover and
refrigerate for 8 hours or overnight. Yield: 15 servings.

Nutrition Facts: 1 piece equals 129 calories, 3 g fat (3 g saturated fat), 11 mg cholesterol, 58 mg sodium, 21 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.