What could be more refreshing on hot summer days than a cool gelatin salad?  Here in North Texas we are experiencing several consecutive days of triple digit temperatures.  And I know many of you are also in your hottest days of the year.  So let’s bring out the gelatin salads for some light, refreshing meals.

GELATIN FRUIT MOLD

2 1/2  cups boiling water

1 large box sugar-free strawberry-flavored gelatin

1/2 cup cold pure orange juice mixed with 1/2 cup cold water

1 can (8 oz) pineapple chunks, in their own juice; drained

1 can (11 oz) mandarin oranges, drained

1/2 cup chopped pecans

In a large bowl, pour gelatin powder and add boiling water.  Stir at least 3 minutes to be sure all gelatin is thoroughly dissolved.  Stir in cold juice/water mixture.  Refrigerate about 1 1/2 hours or until thickened enough that a spoon drawn through the gelatin will leave an impression.  Stir in fruit and nuts.  Spoon into a 6-cup mold that has been sprayed with no-stick cooking spray.  Refrigerate at least 4 hours or until firm.  Unmold.

Note:  Do not use fresh pineapple as gelatin will not set.

COTTAGE CHEESE AND FRUIT SALAD

1 large carton of low-fat cottage cheese

1 large carton frozen whipped topping, thawed

1 small can pineapple tidbits in its own juice, drained

1/2 cup chopped pecans 

1 can lite or sugar-free fruit cocktail, drained

1 small box sugar-free strawberry gelatin

In a large bowl, combine cottage cheese, whipped topping, pineapple and nuts.  Mix together and add fruit cocktail.  Stir in dry gelatin and mix well.  Refrigerate overnight or several hours before serving.

FRUITY CRANBERRY GELATIN SALAD

1 pkg (6 oz) sugar-free raspberry gelatin

1/2 cup Equal-Lite

1 1/2 cups boiling water

1 pkg (12 oz) fresh cranberries

3 med unpeeled apples, washed, cored and cut into wedges

1 med navel orange, peeled and quartered

1 cup diced celery

1 cup chopped pecans

1 cup cold water

1 tbsp cider vinegar

2 tsp grated orange peel

1 1/2 tsp lemon juice

1/4 tsp salt

3/4 cup mayonnaise

2 tbsp orange juice

In a large bowl, dissolve gelatin and Equal in boiling water.  In a food processor or blender, process the cranberries until coarsely chopped and add to gelatin mixture.  Repeat the process with the apples then the orange.  Stir in celery, pecans, water, vinegar, orange peel, lemon juice and salt.  Pour into a 2 1/2-quart dish.  Chill until set, at least 3 hours.  Whisk mayonnaise and orange juice together and serve with salad.

 Enjoy!

This entry was posted on Tuesday, June 22nd, 2010 at 12:50 am and is filed under Dinner Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.