Okay, who doesn’t roll their eyes at the thought of a congealed salad, be honest. Visions of green Jello mold on a plate wiggling are the basis for many comics’ jokes. But when does congealed salad become yummy, right now! The first time I had this recipe I was surprised how delightful it tasted. Light refreshing, sweet and fruity, perfect harmony for my taste buds. I have made this recipe with sugar free gelatin and low fat cream cheese and sour cream, you really can’t tell a difference and this has become a favorite with wrestlers “cutting” weight in our home. Okay, that may not sound like a recommendation but trust me it is since every bite counts.
So if you are looking for something “light” or just a new take on an old concept try this one out. Let me know if you like it and try not to wiggle your food.
- 2 small packages Blackberry or Raspberry gelatin
- 2 Cups Boiling water
- 1 15 oz can of Blueberries drained or frozen blueberries
- 1 20 oz can of Crushed pineapple
- ½ Cup of Sugar
- 1 Cup Sour Cream
- ½ teaspoon vanilla
- ½ Cup chopped pecans
Dissolve gelatin in boiling water. Drain blueberries and add to gelatin along with crushed pineapple and juice. Refrigerate until set. Topping: Combine cream cheese, sugar and vanilla. Fold in sour cream, spread over firm gelatin and top with chopped pecans. Very sweet and rich.