| T O P I C R E V I E W |
| Cissik |
Posted - Mar 27 2016 : 2:31:38 PM
This salad had become part of our Easter meal. We also serve it at many family dinners. With sugar free Jello or Chillover, fresh fruit, whipped cream or sugar free Cool Whip, some buttermilk or Greek yogurt, it becomes everyone's delight. My future SIL is a type I diabetic, hubby is type II. If either sees something that looks like a sugary salad with Jello, they back off. Now the only sugar they have to worry about is in the fruit and today, it's raspberries. Nothing to worry about.
I put the raspberries, 2 cups worth in a medium pot. Slowly cook them until soft and mash them. They juice up and when you see boiling bubbles, add 6 oz of a flavored Jello, today, it's Lemon. Stir completely until dissolved for two minutes. Low heat, please.
Remove from burner and count 30 seconds. Now add either 2 cups of cold buttermilk, or two cups of Greek yogurt. Stir thoroughly. Set aside covered for 30 minutes. If you've whipped cream, whip it until almost solid. Fold into the Jello mixture. With Cool whip, fold gently into the Jello mixture. Now put it in a pretty bowl, refrigerate it for at least 4 hours. Serve it cold as a salad.
I know it screams, "DESSERT," but insist that it's a salad. Wink, wink. You can have some whipped cream ready to put on top and now insist it's for the kids. Trust me, I know this works. You can check Christy Jordan's blog, Southern Plate to see how she writes up a recipe. She's a pro, so follow her.
Hope you all have a fabulous Easter. God is shining down on you.
Sylvia
Kent, WA
Farm Girl #5389
http://vintagehousegoods.blogspot.com
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