 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
|
Joyce Siewert of Greendale, Wisconsin layers bananas, pears and apricots in a loaf pan, then covers them with lime gelatin. Rather than spooning out the servings, she slices the salad to showcase the pretty layers. Sometimes I substitute canned peaches of fruit cocktail for the other canned fruits in the recipe, she says. Ingredients:
1 can (15 ounces) pear halves in extra-light syrup |
2 cans (8-1/4 ounces each) reduced-sugar apricot halves |
2 medium firm bananas, cut into 1/2-inch slices |
2 packages (.3 ounce each) sugar-free lime gelatin |
2 cups boiling water |
Directions:
1. Drain pears and apricots, reserving 1-1/2 cups syrup. In a 9-in. x 5-in. loaf pan coated with cooking spray, layer the pears, apricots and bananas. In a large bowl, dissolve gelatin in boiling water. Stir in reserved syrup. Pour gelatin mixture over bananas. Cover and refrigerate until firm. Unmold and slice gelatin. Yield: 8 servings.
|
|