Christmas Ribbon Salad
2 packages (.3 ounce each) sugar-free lime gelatin
5 cups boiling water, divided
4 cups cold water, divided
2 packages (.3 ounce each) sugar-free lemon gelatin
1 package (8 ounces) reduced-fat cream cheese, cubed
1 can (8 ounces) crushed pineapple, undrained
1/4 cup chopped pecans
2 cups reduced-fat whipped topping
2 packages (.3 ounce each) sugar-free cherry gelatin
In a bowl, dissolve lime gelatin in 2 cups boiling water. Add 2
cups cold water; stir. Pour into a 13-in. x 9-in. s 2-in. dish
coated with nonstick cooking spray. Refrigerate until almost set,
about 2 hours.
In a bowl, dissolve lemon gelatin in 1 cup boiling water; whisk
in cream cheese until smooth. Stir in pineapple and pecans. Fold in
whipped topping. Spoon over first layer. Refrigerate until firm,
about 1 hour.
In a bowl, dissolve cherry gelatin in remaining boiling water.
Add remaining cold water; stir. Chill until syrupy and slightly
thickened. Carefully spoon over second layer. Refrigerate until set,
about 4 hours. Yield: 15 servings.
Nutritional Analysis: One square equals 92 calories, 5 g fat (3 g
saturated fat), 8 mg cholesterol, 140 mg sodium, 5 g carbohydrate,
trace fiber, 3 protein.
Diabetic Exchanges: 1 fat, 1/2 starch.