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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 15 |
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In Hatley, Wisconsin, Sharon Kriesel offers this festive gelatin salad with a delightful creamy topping and plenty of fruit and marshmallows. 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 king arthur unbleached all-purpose flour |
1 egg, lightly beaten |
2 tablespoons butter, cubed |
2-1/2 cups whipped topping |
Directions:
1. 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.
2. Drain pineapple, reserving juice. Add enough water to juice to measure 1 cup.
3. Fold the bananas, marshmallows and pineapple into gelatin mixture. Transfer to a 13-in. x 9-in. dish. Cover and refrigerate until firm.
4. 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.
5. 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.
6. Cool to room temperature without stirring. Fold in whipped topping. Spread over gelatin. Cover and refrigerate for at least 1 hour before cutting. Yield: 12 servings.
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