SUNSHINE GELATIN SALAD

Sunshine Gelatin Salad image

In Hatley, Wisconsin, Sharon Kriesel offers this festive gelatin salad with a delightful creamy topping and plenty of fruit and marshmallows.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 12

Ingredients

1 package (.3 ounce) sugar-free lemon gelatin
1 package (.3 ounce) sugar-free orange gelatin
2 cups boiling water
1-1/2 cups cold water
1 can (20 ounces) unsweetened crushed pineapple
3 medium firm bananas, chopped
1/3 cup miniature marshmallows
Sugar substitute equivalent to 1/4 cup sugar
2 tablespoons all-purpose flour
1 egg, lightly beaten
2 tablespoons butter, cubed
2-1/2 cups whipped topping

Steps:

In a large bowl, dissolve lemon and orange gelatin in boiling water. Stir in cold water. Cover and refrigerate until partially set, about 1-1/2 hours. , Drain pineapple, reserving juice. Add enough water to juice to measure 1 cup. , Fold the bananas, marshmallows and pineapple into gelatin mixture. Transfer to a 13-in. x 9-in. dish. Cover and refrigerate until firm. , In a small saucepan, combine sugar substitute and flour. Gradually stir in pineapple juice mixture. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. , Stir a small amount of hot filling into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in butter until melted. , Cool to room temperature without stirring. Fold in whipped topping. Spread over gelatin. Cover and refrigerate for at least 1 hour before cutting.

Nutrition Facts : Calories 109 calories, Fat 4g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 49mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges