Best Layered Mandarin Jello Salad Almost Sugar Free Recipes

ORANGE JELLO SALAD

Steps:

• Mix together 4 cups of water, orange jello mix, and vanilla pudding mix in a sauce pan. Bring to a boil, stirring the whole time to keep clumps from forming. Once it starts to boil, remove from heat. Pour into a heat-resistant container (I usually use a glass baking dish), cover with plastic wrap and place in the fridge for about four hours. Remove from fridge and break up the jello into chunks. Place in a large bowl. Add in the pineapple, mandarin oranges, and whipped cream and mix around until everything is combined. Keep refrigerated until you are ready to serve.

SUGAR FREE ORANGE JELLO SALAD

Steps:

• Place large glass or stainless steel bowl and beaters in the refrigerator or freezer for 15 minutes.
• Add the whipping cream to the mixing bowl and begin beating on low speed.
• Slowly incorporate the orange gelatin when the whipping cream begins to thicken. Increase speed when it is safe to do so (without the splatter). Mix in all the gelatin.
• Fold in cottage cheese, drained mandarin oranges and pineapple. Add nuts.

LAYERED MANDARIN JELLO SALAD (ALMOST SUGAR FREE)

Steps:

• Pour gelatin into a medium mixing bowl.
• Pour one cup boiling water over gelatin, stirring until completely dissolved.
• Add one cup very cold water, stirring well.
• Pour 1/2 of the jello mixture into medium (1 qt.) clear glass serving bowl or 8"x8" pyrex dish.
• Add 1/2 can of drained mandarin orange segments; stir to distribute evenly.
• Reserve 5 orange segments for decoration; refrigerate all remaining oranges.
• Place bowl in refrigerator until jello is set (about 1 1/2 hrs.)
• Cover remaining jello with foil or plastic wrap; set aside on counter until needed later for the second jello layer.
• After jello has set for 1 1/2 hours, make the cream cheese layer by beating cream cheese with hand mixer until creamy.
• Slowly add 1/3 cup granulated artificial sweetener, beating until combined.
• Add cream and 1/2 teaspoon coconut extract , beating until smooth and creamy.
• Top the set jello with 1/2 of the cream cheese mixture by dropping dollops with a spoon, then carefully smoothing to the edges to completely cover jello.
• Place remaining oranges on cream cheese layer.
• Carefully pour remaining room temperature jello over oranges and cream cheese layer.
• Cover remaining 1/2 of cream cheese mixture with foil or plastic; set aside on counter until needed for last layer.
• Refrigerate jello dish until jello is set (about 1-1 1/2 hrs.)
• When final layer of jello is set, top the set jello with remaining 1/2 of the cream cheese mixture by dropping dollops with a spoon, then carefully smoothing to the edges to completely cover jello.
• Sprinkle shredded coconut over top; add remining orange segments for decoration.
• Cover and refrigerate until served. May be doubled, just use a 9"x13" dish.

SUGAR-FREE THREE LAYER GELATIN (JELLO) SALAD

Steps:

• Combine strawberry gelatin and 1c boiling water; stirring 2 minutes or until gelatin dissolves; Stir in strawberries and pour into a 10c mold coated with cooking spray; Cover and chill 1 hour.
• Combine lemon gelatin and 1c boiling water; stirring 2 minutes or until gelatin dissolves; set aside.
• Beat neufchatel cheese in a medium bowl at medium speed of an electric mixer until smooth; Gradually add milk, beating well; Add lemon gelatin to cheese mixture, beating at low speed until smooth; Gently pour into mold over strawberry layer; Cover and chill 1 hour.
• Combine lime gelatin and 1c boiling water, stirring 2 min or until gelatin dissolves, chill until the consistency of unbeaten egg white; Stir in pineapple; pour over lemon layer; cover and chill 1 hour.
• Gently unmold salad onto a serving plate.