By JulieVR
I always got a kick out of the fact gelatin molds are referred to as “salads” – the sweet, jiggly stuff more often binding fruit and marshmallows than any form of vegetable. Cool Jell-O salads are fun in summertime though – cold and sweet, they make a great contribution to backyard barbecues. They’re best eaten outside, on a hot day, in flip-flops. I like to pull out my Grandma’s Jell-O mold for such an occasion. This creamy cherry mold is perfect when cherries are in season – use fresh pitted cherries and add cherry or grape juice to make up for the canning liquid.
This is a recipe I did for the holiday 2010 issue of Parents Canada magazine – inspired by one the editor grew up with. Sliced almonds are delicious but optional – leave them out completely if you like. Feel free to experiment with different gelatin flavors, paired with fruits in season – peaches would work well.
Cherry Jell-O Salad
Ingredients
- 1 14 oz. (398 mL) can pitted Bing cherries
- 1 170 g pkg. (8 serving size) cherry Jell-O
- 3/4 cup (185 mL) boiling water
- 1 1/2 cups (375 mL) cherry or grape juice
- 1/2 cup (125 mL) plain yogurt or low fat sour cream
- 1/4 cup (60 mL) sliced almonds (optional)
Directions
- Drain the cherries, reserving the syrup. You should have 3/4 cup – if not, add water to make 3/4 cup or reduce the quantity of juice.
- In a large bowl, dissolve the gelatin completely in the boiling water. Stir in the juice and syrup and refrigerate until thickened to the consistency of raw egg whites.
- Whisk the yogurt into the gelatin mixture. Stir in the cherries and almonds (if using) and pour into a gelatin mould. Refrigerate until well chilled and firm.
- Before unmoulding, dip the mould in warm water, then run a thin knife around the edge to loosen it. Unmould the jelly onto a flat, rimmed plate immediately before serving. Serves 12-16.
- Per serving: 81 calories, 0.2 g fat, (0.1 g saturated fat, 0.05 g monounsaturated fat, 0.02 g polyunsaturated fat), 19 g carbohydrate, 0 mg cholesterol, 1.5 g protein, 0.3 g fiber.
