Mom's Orange-Spice Gelatin Recipe
Mom's Orange-Spice Gelatin Recipe photo by Taste of Home

Mom's Orange-Spice Gelatin Recipe

Publisher Photo
Karen Grimes sends in this shimmery, sweet and spicy salad from Stephens City, Virginia. “I remember my mom making this tangy mold frequently when I was growing up. It was always one of our favorites,” she writes.
TOTAL TIME: Prep: 25 min. + chilling
MAKES:10 servings
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 10 servings

Ingredients

  • 1 can (15 ounces) sliced peaches in extra-light syrup
  • 2 tablespoons cider vinegar
  • 3 cinnamon sticks (3 inches)
  • 12 whole cloves
  • 3 cups boiling water
  • 4 packages (.3 ounce each) sugar-free orange gelatin
  • 2 cups cold water
  • Sugar substitute equivalent to 1/3 cup sugar
  • 1/4 cup finely chopped pecans

Nutritional Facts

2/3 cup equals 62 calories, 2 g fat (trace saturated fat), 0 cholesterol, 91 mg sodium, 8 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Directions

  1. Drain peaches, reserving syrup; set peaches aside. In a small saucepan, combine the vinegar, cinnamon sticks, cloves and reserved syrup. Bring to a boil; cook until reduced to about 1/2 cup. Strain, discarding cinnamon and cloves.
  2. Add boiling water to syrup mixture; stir in gelatin until dissolved. Stir in the cold water and sugar substitute. Refrigerate until slightly thickened, about 35 minutes.
  3. Coarsely chop the peaches. Stir peaches and pecans into gelatin mixture. Transfer to a 6-cup ring mold coated with cooking spray (mold will be full). Refrigerate for 3-4 hours or until firm. Unmold onto a serving plate. Yield: 10 servings.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Originally published as Mom's Orange-Spice Gelatin in Light & Tasty October/November 2007, p34

Nutritional Facts

2/3 cup equals 62 calories, 2 g fat (trace saturated fat), 0 cholesterol, 91 mg sodium, 8 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

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