Gelatin salad for dinner
Mango Gelatin Salad
PREP: 30 min. + chilling • MAKES: 8 servings 2 cans (15 oz.) diced or sliced mangoes, drained 1 pkg. (8 oz.) cream cheese, softened and cubed 2 cups boiling water 2 pkg. (3 oz. each) lemon gelatin 1 pkg. (3 oz.) apricot gelatin 2 cups cold water
Fresh mint leaves and cranberries, optional
Place mangoes and cream cheese in a food processor; process until blended.
2. In a large bowl, add boiling water to gelatins; stir 2 minutes to completely dissolve. Stir in cold water, then mango mixture. Pour into an 8-cup ring mold coated with cooking spray or a 2-qt. serving bowl. Refrigerate until firm, about 4 hours.
3. If using a ring mold, unmold gelatin onto a serving plate. If desired, garnish with mint and cranberries.
3⁄4 cup: 227 cal., 9g fat (6g sat. fat), 28mg chol., 147mg sod., 35g carb. (33g sugars, 1g fiber), 4g pro.