2006 Sunshine Gelatin Salad

By boandozzy

Editor's Note: This recipe was tested with Splenda no-calorie sweetener.

Nutritional Analysis: 1 piece equals 109 calories, 4 g fat (3 g saturated fat), 18 mg cholesterol, 49 mg sodium, 16 g carbohydrate, 1 g fiber, 2 g protein.

Diabetic Exchanges: 1 fruit, 1/2 starch.

Originally published as Sunshine Gelatin Salad in Light & Tasty October 2005, p65

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 in 100% Pineapple Juice
• 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

Details

Servings 15
Cooking time 30mins
Adapted from tasteofhome.com

Preparation

Step 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.

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. Yield: 12 servings.