Gelatin salad is a fine dessert

April 25, 2007|By Donna Pierce | Donna Pierce,Chicago Tribune

Those of us with pleasant memories of watching a special-occasion salad unmolded to the delight of family cooks-in-training will appreciate this offering from Rosemary Goedert of Chicago.

"This recipe was given to me by the mother of a friend over 40 years ago," Goedert wrote. "It's a family favorite served at every family dinner. But some of my family actually save the salad for dessert."

No wonder -- this tried-and-true blend of gelatin, cream and fruit makes a festive, rich dish.

We tried Goedert's recipe in a mold with a hollow center, which makes unmolding easier, according to 34 Kitchen Quick Tips.

Donna Pierce writes for the Chicago Tribune, which provided the recipe analysis.

Pear, Lime and Gelatin Salad

Makes 10 servings

1 package (3 ounces) lime-flavored gelatin

1 can (16 ounces) pear halves, drained, mashed, 1 cup of juice reserved

6 ounces cream cheese, softened

1 small container ( 1/2 pint) whipping cream, whipped

Pour the gelatin into a large bowl; set aside. Heat reserved pear juice to a boil in a small saucepan over medium-high heat. Pour the heated juice into gelatin; stir until dissolved. Refrigerate until slightly set, about 1 hour.

Place softened cheese in a medium bowl; beat with a mixer on medium speed until smooth, about 2 minutes. Add to gelatin; beat on low speed until well blended, about 2 minutes.

Fold mashed pears and whipped cream into the mixture; pour into lightly greased 6- to 8-cup mold. Refrigerate, covered, at least 8 hours before unmolding.

Per serving: 198 calories, 14 grams fat, 10 grams saturated fat, 51 milligrams cholesterol, 15 grams carbohydrate, 3 grams protein, 99 milligrams sodium, 1 gram fiber

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