Citrus Gelatin Salad Recipe

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Citrus Gelatin Salad Recipe

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5 1
Publisher Photo
With its sunny color and refreshing citrus flavor, this pretty salad is perfect for summer get-togethers. "This is the only gelatin salad my husband really likes," says Cynthia Norris of Winnetka, California.
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 2 envelopes unflavored gelatin
  • 1/4 cup cold water
  • 1 cup sugar
  • 1-3/4 cups boiling water
  • 3 tablespoons lemon juice
  • 1 drop yellow food coloring, optional
  • 1 can (20 ounces) unsweetened pineapple tidbits, drained
  • 1/2 cup sliced firm banana
  • 1-1/2 cups miniature marshmallows
  • TOPPING:
  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 2/3 cup orange juice
  • 1/4 cup lemon juice
  • 1-1/2 cups reduced-fat whipped topping

Directions

In a bowl, combine gelatin and cold water; let stand for 1 minute. Add sugar and boiling water; stir until sugar and gelatin are dissolved. Stir in lemon juice and food coloring if desired; set aside. Layer pineapple, banana and marshmallows in a 13-in. x 9-in. dish. Pour gelatin mixture over top. Cover and refrigerate overnight.
In a saucepan, combine sugar and cornstarch. Gradually stir in juices until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; cool to room temperature. Transfer to a bowl; add whipped topping. Beat until blended. Spread over gelatin layer. Cover and chill for 1 hour or until serving. Cut into squares. Yield: 16 servings.
Originally published as Citrus Gelatin Salad in Light & Tasty August/September 2004, p17

Nutritional Facts

1 each: 132 calories, 1g fat (1g saturated fat), 0 cholesterol, 5mg sodium, 31g carbohydrate (0 sugars, 0 fiber), 1g protein. Diabetic Exchanges: 2 fruit.

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  • 2 envelopes unflavored gelatin
  • 1/4 cup cold water
  • 1 cup sugar
  • 1-3/4 cups boiling water
  • 3 tablespoons lemon juice
  • 1 drop yellow food coloring, optional
  • 1 can (20 ounces) unsweetened pineapple tidbits, drained
  • 1/2 cup sliced firm banana
  • 1-1/2 cups miniature marshmallows
  • TOPPING:
  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 2/3 cup orange juice
  • 1/4 cup lemon juice
  • 1-1/2 cups reduced-fat whipped topping
  1. In a bowl, combine gelatin and cold water; let stand for 1 minute. Add sugar and boiling water; stir until sugar and gelatin are dissolved. Stir in lemon juice and food coloring if desired; set aside. Layer pineapple, banana and marshmallows in a 13-in. x 9-in. dish. Pour gelatin mixture over top. Cover and refrigerate overnight.
  2. In a saucepan, combine sugar and cornstarch. Gradually stir in juices until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; cool to room temperature. Transfer to a bowl; add whipped topping. Beat until blended. Spread over gelatin layer. Cover and chill for 1 hour or until serving. Cut into squares. Yield: 16 servings.
Originally published as Citrus Gelatin Salad in Light & Tasty August/September 2004, p17

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