“This came from my grandmother, whose family owned a bakery. My grandmother's was the full-fat version and I didn’t want to mess with perfection too much, so I only made a few healthier substitutions. It's sweet, lemony and light, and we occasionally slice fresh strawberries over the top.” Nancy Brown - Dahinda, Illinois
Our Test Kitchen staff created these pretty layered gelatin molds using half a package of gelatin. You can use the other half to make plain gelatin (with half the water) or save to use up in another downsized dessert.
Here's a quick, airy dessert so versatile, you can whip it up for almost any season or holiday-just by varying the colors of gelatin you use. We filled this seasonal parfait with all the colors of the falling leaves. Pretty presentation for an autumn party! —Joyce Thompson, Bellingham, Washington
This light and refreshing salad from Carol Keinard blends fat-free vanilla yogurt with lime gelatin to showcase convenient canned pears. "I often make a double batch—one for my family and one to take to a covered-dish supper," Carol notes from Elizabethtown, Pennsylvania.
The festivities will start off on a "berry" flavorful note when this fruity salad is on the table. Evelyn Joy of Alameda, California created the recipe. "You can serve this as a colorful holiday dessert,too," she suggests. "To add a little crunch, sprinkle low-fat graham cracker over the top."
This quick-to-fix layered dessert from Eva Wright of Grant, Alabama looks so pretty spooned into dessert glasses. "You can also make this recipe in an 8-inch square glass dish and replace the strawberry gelatin with your favorite flavor," Eva notes.
Brighten up your Christmas buffet table with this cheery salad. You can change the colors of the gelatin to fit other holidays, too. For the Fourth of July, I use red and blue gelatin with blueberry pie filling.
-Ruth Yaple McKee