Apricot Gelatin Mold Recipe
My mother always made this for celebrations. When my husband and I were dating, he fell in love with this dish. Once we got married, he asked me to get the recipe from her. You can substitute peach or orange gelatin for a fresh summer treat. —Suzanne Holcomb, St. Johnsville, New York
- 1 can (8 ounces) unsweetened crushed pineapple
- 2 packages (3 ounces each) apricot or peach gelatin
- 1 package (8 ounces) reduced-fat cream cheese
- 3/4 cup grated carrots
- 1 carton (8 ounces) frozen fat-free whipped topping, thawed
- 1. Drain pineapple, reserving juice in a 2-cup measuring cup; add enough water to measure 2 cups. Set pineapple aside. Pour juice mixture into a small saucepan. Bring to a boil; remove from heat. Dissolve gelatin in juice mixture. Cool for 10 minutes.
- 2. In a large bowl, beat cream cheese until creamy. Gradually add gelatin mixture, beating until smooth. Refrigerate for 30-40 minutes or until slightly thickened.
- 3. Fold in pineapple and carrots, then whipped topping. Transfer to an 8-cup ring mold coated with cooking spray. Refrigerate until set. Unmold onto a serving platter. Yield: 12 servings (1/2 cup each).
1/2 cup equals 144 calories, 4 g fat (3 g saturated fat), 13 mg cholesterol, 128 mg sodium, 23 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
© 2015 RDA Enthusiast Brands, LLC