APRICOT GELATIN MOLD

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Apricot Gelatin Mold image

My mother always made this apricot Jell-O salad for celebrations. When my husband and I were dating, he fell in love with this dish and, as soon as we were married, asked me to get the recipe. You can substitute peach or orange gelatin for a fresh summer treat. -Suzanne Holcomb, St. Johnsville, New York

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 12 servings (1/2 cup each).

Number Of Ingredients 5

1 can (8 ounces) unsweetened crushed pineapple
2 packages (3 ounces each) apricot or peach gelatin
1 package (8 ounces) reduced-fat cream cheese
3/4 cup grated carrots
1 carton (8 ounces) frozen fat-free whipped topping, thawed

Steps:

  • Drain pineapple, reserving juice in a 2-cup measuring cup; add enough water to measure 2 cups. Set pineapple aside. Pour juice mixture into a small saucepan. Bring to a boil; remove from heat. Dissolve gelatin in juice mixture. Cool for 10 minutes. , In a large bowl, beat cream cheese until creamy. Gradually add gelatin mixture, beating until smooth. Refrigerate until slightly thickened, 30-40 minutes., Fold in pineapple and carrots, then whipped topping. Transfer to an 8-cup ring mold coated with cooking spray. Refrigerate until set. Unmold onto a serving platter.

Nutrition Facts : Calories 144 calories, Fat 4g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 128mg sodium, Carbohydrate 23g carbohydrate (18g sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

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