Sunshine Gelatin Salad Recipe

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Sunshine Gelatin Salad Recipe

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4 1 1
Publisher Photo
In Hatley, Wisconsin, Sharon Kriesel offers this festive gelatin salad with a delightful creamy topping and plenty of fruit and marshmallows.
MAKES:
15 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
15 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 1 package (.3 ounce) sugar-free lemon gelatin
  • 1 package (.3 ounce) sugar-free orange gelatin
  • 2 cups boiling water
  • 1-1/2 cups cold water
  • 1 can (20 ounces) unsweetened crushed pineapple
  • 3 medium firm bananas, chopped
  • 1/3 cup miniature marshmallows
  • Sugar substitute equivalent to 1/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 1 egg, lightly beaten
  • 2 tablespoons butter, cubed
  • 2-1/2 cups whipped topping

Directions

In a large bowl, dissolve lemon and orange gelatin in boiling water. Stir in cold water. Cover and refrigerate until partially set, about 1-1/2 hours.
Drain pineapple, reserving juice. Add enough water to juice to measure 1 cup.
Fold the bananas, marshmallows and pineapple into gelatin mixture. Transfer to a 13-in. x 9-in. dish. Cover and refrigerate until firm.
In a small saucepan, combine sugar substitute and flour. Gradually stir in pineapple juice mixture. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
Stir a small amount of hot filling into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in butter until melted.
Cool to room temperature without stirring. Fold in whipped topping. Spread over gelatin. Cover and refrigerate for at least 1 hour before cutting. Yield: 12 servings.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Originally published as Sunshine Gelatin Salad in Light & Tasty October 2005, p65

Nutritional Facts

1 piece: 109 calories, 4g fat (3g saturated fat), 18mg cholesterol, 49mg sodium, 16g carbohydrate (11g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 fruit, 1/2 starch.

  • 1 package (.3 ounce) sugar-free lemon gelatin
  • 1 package (.3 ounce) sugar-free orange gelatin
  • 2 cups boiling water
  • 1-1/2 cups cold water
  • 1 can (20 ounces) unsweetened crushed pineapple
  • 3 medium firm bananas, chopped
  • 1/3 cup miniature marshmallows
  • Sugar substitute equivalent to 1/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 1 egg, lightly beaten
  • 2 tablespoons butter, cubed
  • 2-1/2 cups whipped topping
  1. In a large bowl, dissolve lemon and orange gelatin in boiling water. Stir in cold water. Cover and refrigerate until partially set, about 1-1/2 hours.
  2. Drain pineapple, reserving juice. Add enough water to juice to measure 1 cup.
  3. Fold the bananas, marshmallows and pineapple into gelatin mixture. Transfer to a 13-in. x 9-in. dish. Cover and refrigerate until firm.
  4. In a small saucepan, combine sugar substitute and flour. Gradually stir in pineapple juice mixture. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
  5. Stir a small amount of hot filling into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in butter until melted.
  6. Cool to room temperature without stirring. Fold in whipped topping. Spread over gelatin. Cover and refrigerate for at least 1 hour before cutting. Yield: 12 servings.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Originally published as Sunshine Gelatin Salad in Light & Tasty October 2005, p65

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ConnieK User ID: 282614 63791
Reviewed Jun. 5, 2013

"Tasty treat for the summertime. Very simple to make and the toping is a nice change of pace from just whipped topping."

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