Cool and creamy, these colorful fruity treats can be served as a salad or dessert.
Cranberry-Orange Gelatin Salad
- Prep Time 20 min
- Total 1 hr 5 min
- Servings 12
- Ingredients 8
Ingredients
- 1 can (20 ounces) crushed pineapple in juice
- 2 packages (3 ounces each) cranberry-flavored gelatin
- 14 ice cubes
- 2 cups fresh or frozen cranberries
- 1 unpeeled seedless orange, cut into 1-inch pieces
- Additional fresh cranberries, orange slices and mint sprigs, if desired
Creamy Topping
- 2/3 cup vanilla yogurt
- 1/3 cup reduced-fat sour cream
Instructions
-
Step1Drain pineapple, reserving juice in 4-cup measuring cup; set pineapple aside. Add enough water to pineapple juice to measure 2 1/2 cups; pour into 1-quart saucepan. Heat to boiling.
-
Step2Place gelatin in rectangular baking dish, 11 x 7 x 1 1/2 inches (2-quart size). Add boiling juice mixture; stir until gelatin is completely dissolved. Add ice cubes; stir until ice is completely melted and gelatin begins to thicken. Place in freezer 10 to 15 minutes, stirring once or twice, until slightly thickened.
-
Step3Meanwhile, place 2 cups cranberries and the orange in food processor. Cover and process until coarsely chopped; set aside.
-
Step4Remove gelatin from freezer. Stir cranberry mixture and pineapple into gelatin. Cover with plastic wrap and refrigerate at least 30 minutes until firm. Garnish with cranberries, orange slices and mint. Serve with Creamy Topping.
Nutrition
125
Calories
0g
Total Fat
3g
Protein
28g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 125
- Calories from Fat
- 0
- Total Fat
- 0g
- Saturated Fat
- 0g
- Cholesterol
- 0mg
- Sodium
- 50mg
- Total Carbohydrate
- 28g
- Dietary Fiber
- 1g
- Protein
- 3g
% Daily Value*:
Exchanges:
2 Fruit;Tips from the Betty Crocker Kitchens
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