Layered Berry Gelatin Salad Recipe

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Layered Berry Gelatin Salad Recipe

Read Reviews
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“This bright, citrusy salad is a combination of several recipes,” writes Sharen Clark from Sunnyside, Washington. “I love to serve it with Thanksgiving and Christmas meals.”
MAKES:
15 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
15 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 1 package (.3 ounce) sugar-free raspberry gelatin
  • 1 cup boiling water
  • 1 can (16 ounces) jellied cranberry sauce
  • CREAM LAYER:
  • 1 envelope unflavored gelatin
  • 1/2 cup cold water
  • 2 cups (16 ounces) reduced-fat sour cream
  • 1 teaspoon vanilla extract
  • 1 cup reduced-fat whipped topping
  • ORANGE LAYER:
  • 2 cans (11 ounces each) mandarin oranges
  • 1 package (.3 ounce) sugar-free orange gelatin
  • 1 cup boiling water

Directions

In a small bowl, dissolve raspberry gelatin in boiling water. Whisk in cranberry sauce until blended. Transfer to a 13-in. x 9-in. dish coated with cooking spray. Refrigerate until set but not firm, about 45 minutes.
For the cream layer, in a small saucepan, sprinkle gelatin over cold water. Let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Cool to room temperature.
In a small bowl, combine sour cream and vanilla. Fold in gelatin mixture, then whipped topping. Spoon over cranberry layer and gently spread. Refrigerate until set but not firm, about 45 minutes.
Drain oranges, reserving 1 cup syrup; set oranges aside. In a small bowl, dissolve orange gelatin in boiling water. Sir in reserved syrup. Refrigerate until slightly thickened, about 45 minutes. Stir in oranges. Carefully spoon over sour cream layer. Cover and refrigerate for 8 hours or overnight. Yield: 15 servings.
Originally published as Layered Gelatin Salad in Light & Tasty October/November 2007, p35

Nutritional Facts

1 piece: 129 calories, 3g fat (3g saturated fat), 11mg cholesterol, 58mg sodium, 21g carbohydrate (16g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

  • 1 package (.3 ounce) sugar-free raspberry gelatin
  • 1 cup boiling water
  • 1 can (16 ounces) jellied cranberry sauce
  • CREAM LAYER:
  • 1 envelope unflavored gelatin
  • 1/2 cup cold water
  • 2 cups (16 ounces) reduced-fat sour cream
  • 1 teaspoon vanilla extract
  • 1 cup reduced-fat whipped topping
  • ORANGE LAYER:
  • 2 cans (11 ounces each) mandarin oranges
  • 1 package (.3 ounce) sugar-free orange gelatin
  • 1 cup boiling water
  1. In a small bowl, dissolve raspberry gelatin in boiling water. Whisk in cranberry sauce until blended. Transfer to a 13-in. x 9-in. dish coated with cooking spray. Refrigerate until set but not firm, about 45 minutes.
  2. For the cream layer, in a small saucepan, sprinkle gelatin over cold water. Let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Cool to room temperature.
  3. In a small bowl, combine sour cream and vanilla. Fold in gelatin mixture, then whipped topping. Spoon over cranberry layer and gently spread. Refrigerate until set but not firm, about 45 minutes.
  4. Drain oranges, reserving 1 cup syrup; set oranges aside. In a small bowl, dissolve orange gelatin in boiling water. Sir in reserved syrup. Refrigerate until slightly thickened, about 45 minutes. Stir in oranges. Carefully spoon over sour cream layer. Cover and refrigerate for 8 hours or overnight. Yield: 15 servings.
Originally published as Layered Gelatin Salad in Light & Tasty October/November 2007, p35

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Reviews forLayered Berry Gelatin Salad

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MY REVIEW
nickolina1940 User ID: 1207792 157864
Reviewed Dec. 25, 2011

"Hi Sharen, this is your sister! I just ran across this recipe but I haven't tried it yet. It doesn't sound too difficult, just time consuming. Any recipe that is time consuming usually turns out one of the best. Knowing what a good cook that you are, I will try it out!"

MY REVIEW
flkps User ID: 6421289 98693
Reviewed Dec. 24, 2011

"The directions are not complete enough. I heated the cranberry sauce in order to get it dissolved. The sour cream needs to be a at room temperature or when you add the room temperature gelatin it will set into lumps in the sour cream. I had to heat it slightly to get it smooth again. I have made it twice and it wa a hit but takes a long time to make certainly not quick"

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