CRANBERRY-ORANGE GELATIN SALAD
Cool and creamy, these colorful fruity treats can be served as a salad or dessert.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h5m
Yield 12
Number Of Ingredients 8
Steps:
- Drain pineapple, reserving juice in 4-cup measuring cup; set pineapple aside. Add enough water to pineapple juice to measure 2 1/2 cups; pour into 1-quart saucepan. Heat to boiling.
- Place gelatin in rectangular baking dish, 11 x 7 x 1 1/2 inches (2-quart size). Add boiling juice mixture; stir until gelatin is completely dissolved. Add ice cubes; stir until ice is completely melted and gelatin begins to thicken. Place in freezer 10 to 15 minutes, stirring once or twice, until slightly thickened.
- Meanwhile, place 2 cups cranberries and the orange in food processor. Cover and process until coarsely chopped; set aside.
- Remove gelatin from freezer. Stir cranberry mixture and pineapple into gelatin. Cover with plastic wrap and refrigerate at least 30 minutes until firm. Garnish with cranberries, orange slices and mint. Serve with Creamy Topping.
Nutrition Facts : Calories 125, Carbohydrate 28 g, Cholesterol 0 mg, Fiber 1 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 50 mg
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