Frosted Fruit Gelatin Salad Recipe

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Shares field editor Sherry Hulsman of Louisville, Kentucky, "I often take this fruity salad to potlucks and other gatherings. With its fluffy topping, it's always popular."
TOTAL TIME: Prep: 20 min. + chilling
MAKES:9 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 9 servings

Ingredients

  • 1 can (15 ounces) blueberries
  • 1 can (8 ounces) unsweetened pineapple tidbits
  • 1 package (.6 ounce) sugar-free raspberry gelatin
  • 2 cups boiling water
  • 1 package (8 ounces) fat-free cream cheese, softened
  • 1/2 cup fat-free sour cream
  • 1/3 cup sugar
  • 1/2 teaspoon McCormick® Pure Vanilla Extract

Nutritional Facts

One serving equals 125 calories, 1 g fat (trace saturated fat), 3 mg cholesterol, 191 mg sodium, 25 g carbohydrate, 1 g fiber, 6 g protein. Diabetic Exchanges: 1 starch, 1 fruit.

Directions

  1. Drain blueberries and pineapple, reserving juice; set fruit aside. In a bowl, dissolve gelatin in boiling water. Add enough water to reserved fruit juices to measure 1-1/4 cups; stir into gelatin. Chill until partially set. Stir in reserved fruit. Pour into an 8-in. square dish. Refrigerate until firm.
  2. In a bowl, combine cream cheese and sour cream. Beat in sugar and vanilla. Carefully spread over the gelatin. Refrigerate until serving. Yield: 9 servings.
Originally published as Frosted Gelatin Salad in Taste of Home February/March 2001, p16

Nutritional Facts

One serving equals 125 calories, 1 g fat (trace saturated fat), 3 mg cholesterol, 191 mg sodium, 25 g carbohydrate, 1 g fiber, 6 g protein. Diabetic Exchanges: 1 starch, 1 fruit.

Reviews for Frosted Fruit Gelatin Salad

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Reviewed Apr. 21, 2010

"I had a jell-o dessert like this about a year ago and have been hunting for the recipe since. This tastes just like it and I love it!"

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