Apricot Gelatin Mold

Name: Apricot Gelatin Mold
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 12 servings (1/2 cup each).
Ingredients: 1 can (8 ounces) unsweetened crushed pineapple; 2 packages (3 ounces each) apricot or peach gelatin; 1 package (8 ounces) reduced-fat cream cheese; 3/4 cup grated carrots; 1 carton (8 ounces) frozen fat-free whipped topping, thawed

My mother always made this apricot Jell-O salad for celebrations. When my husband and I were dating, he fell in love with this dish and, as soon as we were married, asked me to get the recipe. You can substitute peach or orange gelatin for a fresh summer treat. —Suzanne Holcomb, St. Johnsville, New York

Ingredients

1 can (8 ounces) unsweetened crushed pineapple
2 packages (3 ounces each) apricot or peach gelatin
1 package (8 ounces) reduced-fat cream cheese
3/4 cup grated carrots
1 carton (8 ounces) frozen fat-free whipped topping, thawed

Directions

Drain pineapple, reserving juice in a 2-cup measuring cup; add enough water to measure 2 cups. Set pineapple aside. Pour juice mixture into a small saucepan. Bring to a boil; remove from heat. Dissolve gelatin in juice mixture. Cool for 10 minutes.
In a large bowl, beat cream cheese until creamy. Gradually add gelatin mixture, beating until smooth. Refrigerate for 30-40 minutes or until slightly thickened.
Fold in pineapple and carrots, then whipped topping. Transfer to an 8-cup ring mold coated with cooking spray. Refrigerate until set. Unmold onto a serving platter.

Nutrition Facts

1/2 cup: 144 calories, 4g fat (3g saturated fat), 13mg cholesterol, 128mg sodium, 23g carbohydrate (18g sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Originally published as Apricot Gelatin Mold in Healthy Cooking August/September 2012

Reviews

My Review

Click stars to rate

Average Rating:

dlgschultz

Sep 27, 2012

Light and tasty, great recipe
countrywoman123

Sep 8, 2012

Made this for weekend guests and it was a real hit and easy to do. Had requests for the recipe.