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Mandarin Orange Salad - HE Cookbook page 106
Here's an easy way to bring sunshine into your life-and onto your table-any time of the year. The combination of
mandarin oranges and pineapple is truly a culinary treat-and healthy, too!
1 (4 serving) package Jell-O sugar-free orange gelatin
1 Cup Boiling water
1/2 cup cold water
1 Cup (one 8 -ounce can) crushed pineapple, packed in its own juice, undrained
1 Cup (one 11-ounze can) mandarin oranges, rinsed and drained
3/4 Cup plain fat-free yogurt
1/3 Cup Carnation nonfat dry milk powder
1 Cup Cool Whip Lite
In a large bowl, combine dry gelatin and boiling water. Stir in cold water and pineapple with juice. Blend in oranges.
Refrigerate for 30 minutes. In a medium bowl, combine yogurt and dry milk powder. Blend in Cool Whip Lite. Gently
fold yogurt mixture into gelatin mixture. Pour into 8-by-8-inch dish. Refrigerate for at least 4 hours. When serving, cut
into 8 pieces.
Each serving equals:
HE: 1/2 fr, 1/4 SM, 1/4 SL
73 calories, 1 gm Fa, 3 gm Pr, 13 gm Ca, 62 mg. So., 1 Fi.
Diabetic: 1 Fr.
My Changes: I used a package of Sugar Free Jell-O Peach flavor gelatin. I used chopped canned peaches in fruit
juice instead of pineapple. When the original recipe says to blend yogurt mixture into gelatin mixture, I did it a little
differently. I spooned all of the fruit into the 8 X 8 dish with about half of the gelatin. Then I mixed the remainder of the
gelatin with the yogurt mixture and spooned this on top of the fruit. It made a very nice looking layered salad. It set
up fine by doing it this way.