When my husband and I were dating, he fell in love with this dish from my mother, so I just had to get the recipe from her. You can substitute peach or orange gelatin if you prefer.
—SUZANNE HOLCOMB ST. JOHNSVILLE, NY
PREP: 25 MIN. • COOK: 10 MIN. + CHILLING • MAKES: 12 SERVINGS
1 can (8 ounces) unsweetened crushed pineapple
2 packages (3 ounces each) apricot or peach gelatin
1 package (8 ounces) reduced-fat cream cheese
3/4 cup grated carrots
1 carton (8 ounces) frozen fat-free whipped topping, thawed
1. Drain pineapple, reserving juice in a 2-cup measuring cup; add enough water to measure 2 cups. Set pineapple aside. Pour juice mixture into a small saucepan. Bring to a boil; remove from heat. Dissolve gelatin in juice mixture. Cool for 10 minutes.
2. In a large bowl, beat cream cheese until creamy. Gradually add gelatin mixture, beating until smooth. Refrigerate for 30-40 minutes or until slightly thickened.
3. Fold in pineapple and carrots, then whipped topping. Transfer to an 8-cup ring mold coated with cooking spray. Refrigerate until set. Unmold onto a serving platter.
PER SERVING 1/2 cup equals 144 cal., 4 g fat (3 g sat. fat), 13 mg chol., 128 mg sodium, 23 g carb., trace fiber, 3 g pro. Diabetic Exchanges: 1 1/2 starch, 1 fat.