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Citrus Chiffon Salad

Crushed pineapple and orange juice, with a hint of lemon, give this creamy gelatin salad a pleasant tang. The cool fluffy side dish, shared by Kathy Newman of Cedarburg, Wisconsin, is sure to win raves at your next church luncheon.
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    8 servings


  • 1 cup orange juice
  • 1 tablespoon lemon juice
  • 1 package (.3 ounce) sugar-free lemon or orange gelatin
  • 1 package (8 ounces) fat-free cream cheese, cubed
  • 1 cup reduced-fat whipped topping
  • 1 can (8 ounces) unsweetened crushed pineapple, undrained
  • 1/3 cup reduced-fat mayonnaise


  • In a small saucepan, bring orange and lemon juices to a boil; stir in gelatin until dissolved. In a blender, process the cream cheese, whipped topping, pineapple and mayonnaise until smooth. Add gelatin mixture; cover and process until blended.
  • Pour into a 4-cup mold coated with cooking spray. Refrigerate for several hours or overnight until firm.
Nutrition Facts
1 piece: 153 calories, 9g fat (5g saturated fat), 19mg cholesterol, 193mg sodium, 12g carbohydrate (0 sugars, 0 fiber), 4g protein. Diabetic Exchanges: 2 fat, 1 fruit.

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