Layered Gelatin Salad
Light & Tasty
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“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.”
SERVINGS: 15
CATEGORY: Low Fat
METHOD: Overnight Recipes
TIME: Prep: 25 min. + chilling
Ingredients:
- 1 package (.3 ounce) sugar-free raspberry gelatin
- 1 cup boiling water
- 1 can (16 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 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.