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Golden Glow Gelatin Mold Recipe
Golden Glow Gelatin Mold Recipe photo by Taste of Home

Golden Glow Gelatin Mold Recipe

Publisher Photo
Bursting and sunshiny citrus flavor, this sweet-and-creamy gelatin mold sent in by Aline Savoie, Edmonton, Alberta, will brighten the table and delight guests. "I make it for many a party, and not one bite is ever left," she affirms.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:12-16 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 12-16 servings

Ingredients

  • 2 cans (8 ounces each) crushed pineapple
  • 30 large marshmallows
  • 1 package (6 ounces) lemon gelatin
  • 2 cups boiling water
  • 1 package (3 ounces) cream cheese, softened
  • 1 cup cold water
  • 1-1/2 cups shredded carrots
  • Leaf lettuce and lemon slices, optional

Nutritional Facts

1 serving (1 piece) equals 113 calories, 2 g fat (1 g saturated fat), 6 mg cholesterol, 50 mg sodium, 24 g carbohydrate, trace fiber, 2 g protein.

Directions

  1. Drain pineapple, reserving juice; set the pineapple aside. In a large saucepan, combine pineapple juice and marshmallows; cook and stir over low heat until marshmallows are melted. Remove from the heat.
  2. Dissolve gelatin in boiling water. Add cream cheese; stir until mixture is thoroughly blended. Stir in cold water and marshmallow mixture. Chill until partially set. Fold in carrots and pineapple.
  3. Pour into a 6-cup mold coated with cooking spray. Refrigerate until set. Unmold onto a lettuce-lined serving plate if desired. Garnish with lemon slices if desired. Yield: 12-16 servings.
Originally published as Golden Glow Gelatin Mold in Country Woman May/June 1999, p40

Nutritional Facts

1 serving (1 piece) equals 113 calories, 2 g fat (1 g saturated fat), 6 mg cholesterol, 50 mg sodium, 24 g carbohydrate, trace fiber, 2 g protein.

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Reviewed Feb. 2, 2011

This is good as is, but I've also made it substituting strained Greek yogurt for the cream cheese and sugar free jello for the regular. I think it would probably be better with one orange and one lemon jello.

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