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Sunshine Gelatin Salad

In Hatley, Wisconsin, Sharon Kriesel offers this festive gelatin salad with a delightful creamy topping and plenty of fruit and marshmallows.

15 ServingsPrep: 30 min. + chilling

Ingredients

1 package (.3 ounce) sugar-free lemon gelatin
1 package (.3 ounce) sugar-free orange gelatin
2 cups boiling water
1-1/2 cups cold water
1 can (20 ounces) unsweetened crushed pineapple
3 medium firm bananas, chopped
1/3 cup miniature marshmallows
Sugar substitute equivalent to 1/4 cup sugar
2 tablespoons all-purpose flour
1 egg, lightly beaten
2 tablespoons butter, cubed
2-1/2 cups whipped topping

Directions

In a large bowl, dissolve lemon and orange gelatin in boiling water.
Stir in cold water. Cover and refrigerate until partially set, about
1-1/2 hours.
Drain pineapple, reserving juice. Add enough water to juice to
measure 1 cup.
Fold the bananas, marshmallows and pineapple into gelatin mixture.
Transfer to a 13-in. x 9-in. dish. Cover and refrigerate until firm.
In a small saucepan, combine sugar substitute and flour. Gradually
stir in pineapple juice mixture. Cook and stir over medium-high heat

2 of 2

Sunshine Gelatin Salad (continued)

Directions (continued)

until thickened and bubbly. Reduce heat; cook and stir 2 minutes
longer. Remove from the heat.
Stir a small amount of hot filling into egg; return all to the pan,
stirring constantly. Bring to a gentle boil; cook and stir for 2
minutes. Remove from the heat; stir in butter until melted.
Cool to room temperature without stirring. Fold in whipped topping.
Spread over gelatin. Cover and refrigerate for at least 1 hour
before cutting. Yield: 12 servings.

Nutrition Facts: 1 piece equals 109 calories, 4 g fat (3 g saturated fat), 18 mg cholesterol, 49 mg sodium, 16 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 fruit, 1/2 starch.