Citrus Chiffon Salad Recipe

5 1 1
Citrus Chiffon Salad Recipe
Citrus Chiffon Salad Recipe photo by Taste of Home
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Citrus Chiffon Salad Recipe

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5 1 1
Publisher Photo
Crushed pineapple and orange juice, with a hint of lemon, give this creamy gelatin salad a pleasant tang. The cool fluffy side dish, shared by Kathy Newman of Cedarburg, Wisconsin, is sure to win raves at your next church luncheon.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 1 cup orange juice
  • 1 tablespoon lemon juice
  • 1 package (.3 ounce) sugar-free lemon or orange gelatin
  • 1 package (8 ounces) fat-free cream cheese, cubed
  • 1 cup reduced-fat whipped topping
  • 1 can (8 ounces) unsweetened crushed pineapple, undrained
  • 1/3 cup reduced-fat mayonnaise

Directions

In a small saucepan, bring orange and lemon juices to a boil; stir in gelatin until dissolved. In a blender, process the cream cheese, whipped topping, pineapple and mayonnaise until smooth. Add gelatin mixture; cover and process until blended.
Pour into a 4-cup mold coated with cooking spray. Refrigerate for several hours or overnight until firm. Yield: 8 servings.
Originally published as Citrus Chiffon Salad in Taste of Home June/July 2002, p45

Nutritional Facts

1 piece: 153 calories, 9g fat (5g saturated fat), 19mg cholesterol, 193mg sodium, 12g carbohydrate (0 sugars, 0 fiber), 4g protein. Diabetic Exchanges: 2 fat, 1 fruit.

  • 1 cup orange juice
  • 1 tablespoon lemon juice
  • 1 package (.3 ounce) sugar-free lemon or orange gelatin
  • 1 package (8 ounces) fat-free cream cheese, cubed
  • 1 cup reduced-fat whipped topping
  • 1 can (8 ounces) unsweetened crushed pineapple, undrained
  • 1/3 cup reduced-fat mayonnaise
  1. In a small saucepan, bring orange and lemon juices to a boil; stir in gelatin until dissolved. In a blender, process the cream cheese, whipped topping, pineapple and mayonnaise until smooth. Add gelatin mixture; cover and process until blended.
  2. Pour into a 4-cup mold coated with cooking spray. Refrigerate for several hours or overnight until firm. Yield: 8 servings.
Originally published as Citrus Chiffon Salad in Taste of Home June/July 2002, p45

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robertahammond User ID: 972233 86612
Reviewed Apr. 23, 2011

"I have made this recipe for several years now and there are never any leftovers. It is delicious."

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