Strawberry cream gelatin salad

Yield: 8 Servings

Measure Ingredient
1½ cup Boiling water
1 pack (8-serving) sugar-free strawberry gelatin
2 packs (10-oz) frozen sliced strawberries; partially thawed
1 can (16-oz) crushed pineapple; drained
½ cup Powdered sugar
½ cup Soft-style light cream cheese; *see note
1 cup Fat-free ricotta cheese

In a large bowl, stir together the water and gelatin until the gelatin is dissolved. Stir in the strawberries and pineapple. Pour half of the mixture into an 11"x7"x1½" baking dish. Chill in the refrigerator about 30 minutes or until semi-firm. Set the remaining gelatin mixture aside at room temperature. Meanwhile, in a small bowl, stir together the powdered sugar and cream cheese until well combined. Fold in the ricotta. Carefully spread the cheese mixture on top of the semi-firm gelatin. Then spoon on the remaining gelatin mixture. Chill in the refrigerator for 3 to 4 hours or until firm. Cut into pieces to serve. Makes 8 side-dish servings.

Calories: 174 Fat: 3g Calories from fat: 13% Cholesterol: 8mg NOTES : Be sure to use light cream cheese rather than the fat-free variety.

Using fat-free cream cheese will result in a runny topping.

Recipe by: Healthy Homestyle Cooking Posted to EAT-LF Digest by -Kat- <scizwiz@...> on Feb 20, 1998

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