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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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âBecause I care for a teenager with diabetes, I decided to change my annual Thanksgiving salad so she could have some.â -Mareen Robinson of Spanish Fork, Utah Ingredients:
1 package (.3 ounce) sugar-free lemon gelatin |
1 package (.3 ounce) sugar-free strawberry gelatin |
1 package (.3 ounce) sugar-free cherry gelatin |
1-3/4 cups boiling water |
1 can (20 ounces) unsweetened crushed pineapple |
1 can (14 ounces) whole-berry cranberry sauce |
1 medium navel orange, peeled and sectioned |
3/4 cup reduced-fat whipped topping |
1/4 cup fat-free sour cream |
Directions:
1. In a large bowl, dissolve the gelatins in boiling water. Drain pineapple, reserving juice in a 2-cup measuring cup; add enough cold water to measure 2 cups. Stir into gelatin mixture.
2. Place the pineapple, cranberry sauce and orange in a food processor; cover and pulse until blended. Stir into gelatin mixture. Transfer to an 8-cup ring mold coated with cooking spray. Refrigerate until firm.
3. In a small bowl, combine whipped topping and sour cream. Unmold gelatin; serve with topping. Yield: 12 servings (3/4 cup topping).
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