Candles

Mandarin Cranberry

Gelatin Salads for Hot Summer Days--suitable for Diabetics, Too!

What could be more refreshing on hot summer days than a cool gelatin salad?  Here in North Texas we are experiencing several consecutive days of triple digit temperatures.  And I know many of you are also in your hottest days of the year.  So let's bring out the gelatin salads for some light, refreshing meals.

GELATIN FRUIT MOLD

2 1/2  cups boiling water

1 large box sugar-free strawberry-flavored gelatin

1/2 cup cold pure orange juice mixed with 1/2 cup cold water

1 can (8 oz) pineapple chunks, in their own juice; drained

1 can (11 oz) mandarin oranges, drained

1/2 cup chopped pecans

In a large bowl, pour gelatin powder and add boiling water.  Stir at least 3 minutes to be sure all gelatin is thoroughly dissolved.  Stir in cold juice/water mixture.  Refrigerate about 1 1/2 hours or until thickened enough that a spoon drawn through the gelatin will leave an impression.  Stir in fruit and nuts.  Spoon into a 6-cup mold that has been sprayed with no-stick cooking spray.  Refrigerate at least 4 hours or until firm.  Unmold.

Note:  Do not use fresh pineapple as gelatin will not set.

COTTAGE CHEESE AND FRUIT SALAD

1 large carton of low-fat cottage cheese

1 large carton frozen whipped topping, thawed

1 small can pineapple tidbits in its own juice, drained

1/2 cup chopped pecans 

1 can lite or sugar-free fruit cocktail, drained

1 small box sugar-free strawberry gelatin

In a large bowl, combine cottage cheese, whipped topping, pineapple and nuts.  Mix together and add fruit cocktail.  Stir in dry gelatin and mix well.  Refrigerate overnight or several hours before serving.

FRUITY CRANBERRY GELATIN SALAD

1 pkg (6 oz) sugar-free raspberry gelatin

1/2 cup Equal-Lite

1 1/2 cups boiling water

1 pkg (12 oz) fresh cranberries

3 med unpeeled apples, washed, cored and cut into wedges

1 med navel orange, peeled and quartered

1 cup diced celery

1 cup chopped pecans

1 cup cold water

1 tbsp cider vinegar

2 tsp grated orange peel

1 1/2 tsp lemon juice

1/4 tsp salt

3/4 cup mayonnaise

2 tbsp orange juice

In a large bowl, dissolve gelatin and Equal in boiling water.  In a food processor or blender, process the cranberries until coarsely chopped and add to gelatin mixture.  Repeat the process with the apples then the orange.  Stir in celery, pecans, water, vinegar, orange peel, lemon juice and salt.  Pour into a 2 1/2-quart dish.  Chill until set, at least 3 hours.  Whisk mayonnaise and orange juice together and serve with salad.

 Enjoy!

About the Author

A grandmother with diabetes along with other autoimmune diseases, I like to share what I've learned with others thru writing. I also write novels. for more of my recipes, go to diabeticenjoyingfood.squarespace.com

Does this recipe seem right?

Do the ingredients to this Cranberry sauce sound correct?
1 bag Cranberries
1 small can mandarin oranges
1/2 cup white sugar
1/3 cup brown sugar
1/3 cup toasted almonds
(I am trying to remember this off the top of my head and I was wanting to make sure that the amounts were right!)
I know that all of the ingredients are right but I'm not positive about the amounts!

One really good recipe, if you want the orange flavor, is 1 bag cranberries, 1/2 c sugar. 1/2 c water and
a small jar of orange marmelade. Heat the cranberries, sugar and water until the cranberries pop, and then add the marmelade. If you like it, you could add 1/4 c port wine. Any alcohol will cook away. Canned mandarin oranges wouldn't work. They don't have enough flavor to stand up to the cranberries and the texture is all wrong. Also, brown sugar isn't necessary in cranberry sauce. The almonds are up to you, but if you DO add them, put them in just before you serve it or they'll be weird.

ULTA & OUTLET HAUL