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Citrus Chiffon Salad

 Citrus Chiffon Salad
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.
8 ServingsPrep: 10 min. + chilling


  • 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


  • 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.
Nutritional Facts: One serving equals 153 calories, 9 g fat (5 g saturated fat), 19 mg cholesterol, 193 mg sodium, 12 g carbohydrate, trace fiber, 4 g protein. Diabetic Exchanges: 2 fat, 1 fruit.