Apricot Gelatin Mold

  Lunch

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.

Apricot Gelatin Mold

Average Rating: 5

TOTAL TIME: Prep: 25 min. + chilling
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

Instructions

  • 1. 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.
  • 2. In a large bowl, beat cream cheese until creamy. Gradually add gelatin mixture, beating until smooth. Refrigerate for 30-40 minutes or until slightly thickened.
  • 3. 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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