After my husband and I got married, he asked me to get this special holiday recipe from my mother. Mom prepared it for every family celebration, and now I make it for my family! You can replace peach with orange gelatin if you prefer. —Suzanne Holcomb, St. Johnsville, New York
Apricot Gelatin Mold
Apricot Gelatin Mold
Prep Time
20 min
Cook Time
5 min
Yield
12 servings (1/2 cup each)
Ingredients
- 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
Directions
- 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
1/2 cup: 144 calories, 4g fat (3g saturated fat), 13mg cholesterol, 128mg sodium, 23g carbohydrate (18g sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
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