Orange or Peach Gelatin Mold
With FAT FREE Cream Cheese
Calories 101 (22% from fat)
Fat 2.5 gram
Saturated Fat 2.5 gram
Trans Fat 0 gram
Cholesterol 4 mg.
Sodium 259 mg.
Carb. 13 gram
Fiber 0.5 gram
Sugar 3.5 gram
Sugar Alcohol 0 gram
Protein 4.5 gram
With REDUCED FAT Cream Cheese
Calories 93 (51% from fat)
Fat 5.3 gram
Saturated Fat 3.8 gram
Trans Fat 0 gram
Cholesterol 12 mg.
Sodium 138 mg.
Carb. 9 gram
Fiber 0.3 gram
Sugar 3 gram
Sugar Alcohol 0 gram
Protein 2 gram
Ingredients
1 can (8 oz.) unsweetened crushed pineapple
2 cups water (almost)
2 packages (0.3 oz. each) sugar-free peach gelatin
1 package (8 oz.) reduced fat cream cheese OR
1 package (8 oz.) fat free cream cheese
3/4 cup carrots, grated
1 carton (8 oz.) frozen whipped topping, thawed (We used Cool Whip Sugar Free Whipped Topping.)
buttery cooking spray
This is a flashback to a dish my midwest relatives served at family get-togethers. However, with lower fat cream cheese options and sugar-free Jell-O, it still tastes good without all the sugar and fat.
Orange or Peach Gelatin Mold
1. Drain the pineapple, putting the juice into a 2-cup measuring cup. Add enough water to get 2 full cups. Set the pineapple aside.
2. Pour the water-pineapple mixture into a small saucepan. Bring to a boil and remove from heat.
3. Pour the hot water-pineapple mixture into a mixing bowl, stir in the Jell-O until dissolved and let cool for 10 minutes.
4. Slowly add pieces of cream cheese into the Jell-O, beating them together until creamy and combined. Refrigerate until it starts to thicken, about 30-40 minutes.
5. Fold in the pineapple and carrots, then the whipped topping.
6. Lightly coat an 8-cup ring mold or bundt pan with buttery cooking spray. Pour the mixture into the mold and refrigerate until set. Unmold onto a serving platter and cut into 8 servings.
Yield: 8 Servings
