Fruit-Packed Gelatin Salad Recipe

5 1
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Fruit-Packed Gelatin Salad Recipe

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5 1
Publisher Photo
A rich creamy layer makes this fruity gelatin stand out from the rest. "I always get comments as well as requests for the recipe," comments Linda Kaufman of Columbus, Ohio. Loaded with berry, pineapple and banana flavors, it is perfect for potlucks.
MAKES:
15 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
15 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 2 packages (.3 ounce each) sugar-free strawberry gelatin
  • 2 cups boiling water
  • 2 packages (12 ounces each) frozen unsweetened strawberries, thawed and cut in half
  • 1 can (20 ounces) unsweetened crushed pineapple
  • 3 medium firm bananas, sliced
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1 cup (8 ounces) fat-free sour cream
  • 1/2 cup chopped walnuts, toasted

Directions

In a large bowl, dissolve gelatin in boiling water. Stir in the strawberries, pineapple and bananas. Transfer to a 13-in. x 9-in. dish coated with cooking spray. Cover and refrigerate for about 1 hour or until partially set.
In a small mixing bowl, combine the cream cheese and sour cream until blended. Carefully spread over gelatin mixture. Cover and refrigerate until firm. Just before serving, sprinkle with walnuts. Yield: 15 servings.
Originally published as Fruit-Packed Gelatin Salad in Light & Tasty April/May 2005, p22

Nutritional Facts

1 serving: 142 calories, 6g fat (2g saturated fat), 13mg cholesterol, 105mg sodium, 19g carbohydrate (14g sugars, 2g fiber), 5g protein. Diabetic Exchanges: 1 fruit, 1 fat, 1/2 starch.

  • 2 packages (.3 ounce each) sugar-free strawberry gelatin
  • 2 cups boiling water
  • 2 packages (12 ounces each) frozen unsweetened strawberries, thawed and cut in half
  • 1 can (20 ounces) unsweetened crushed pineapple
  • 3 medium firm bananas, sliced
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1 cup (8 ounces) fat-free sour cream
  • 1/2 cup chopped walnuts, toasted
  1. In a large bowl, dissolve gelatin in boiling water. Stir in the strawberries, pineapple and bananas. Transfer to a 13-in. x 9-in. dish coated with cooking spray. Cover and refrigerate for about 1 hour or until partially set.
  2. In a small mixing bowl, combine the cream cheese and sour cream until blended. Carefully spread over gelatin mixture. Cover and refrigerate until firm. Just before serving, sprinkle with walnuts. Yield: 15 servings.
Originally published as Fruit-Packed Gelatin Salad in Light & Tasty April/May 2005, p22

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