Lime Mist Gelatin Salad Recipe

Lime Mist Gelatin Salad Recipe bettyskitchen Hi I’m Betty. Welcome to Betty’s Kitchen. Today we’re making lime mist gelatin salad and this is the kind of salad that if you’re going to have it for dinner in the evening. You’re going to have to start very early in the morning making it but even better if you’ll just start it at the night before it’ll have overnight to do it’s thing and you’ll finish it up in the next day that would be the best approach. What I have is some apple sauce in a sauce pan. Here’s the apple sauce. I can see some is still left in this container because what I needed was 2-1/2 cups that’s 20 ounces and this was a 25 ounce jar so you might be able to find it in a can that’s exactly 2 ounces but that apple sauce you heat on a stove so I have just come from the stove with this and it’s actually got stain coming up off it. I didn’t know that bubble. I didn’t let it boil but it is hot. To this apple sauce I’m going to be adding some gelatin and what I have is lime flavor Jello and I’ve chose the sugar free. I’m trying to make this as light as possible some of you have requested things that have just a few calories in it and are healthy but you can adapt this. You can make it with the regular Jello just anytime I say fat free or sugar free just do whatever you want to do with your recipe and this is just a small pack of lime flavored Jello. Now I’m sprinkling that in to the hot apple sauce and then I want to stir it around. One thing I’m going to add to this is some diet lemon lime soda. Seven Up if you want to use that. You need 1 cup which is 8 ounces worth put that right up here because that gelatin is going to need some liquid in order to work properly and the apple sauce is not enough so stir this together and then this is going to need to sit all night or maybe during the day for 8 hours or so to gel up and it’s not going to be a hard gel it’s going to be kind of softly jelled. But I want it to look pretty so I’m going to go ahead and choose my serving bowl. I have a glass bowl here and I’m just going to pour this in. We have our lime jello mixed with our apple sauce and our lemon lime soda. What will happen with this is I will take some plastic wrap and cover that and put it in the refrigerator for at least 8 hours. Now the other mixture I’m working with, I’m going to take some fat free cream cheese. I need 3 ounces worth. This is an 8 ounce pack here are the other 5 ounces. I took off 3 ounces and you can see it’s chalked up a bit kind of small pieces so it will be manageable for me when I get ready to do some more work on this later. To this I’m going to add 2 cups of miniature marshmallows and one more thing goes in here and that is whipping cream. So I have this ultra pasteurized whipping cream and I pour that in and that makes this into a nice blend that I will stir around. I want to get those marshmallows submerged a bit and then I’m basically through with what I can do at this point so what’s going to happen with this one is you’ll notice I put it in a mixing bowl, later it’s going to get mixed with an electric mixer so choose an appropriate bowl to put this in. So we put our apple sauce Jello mixture in a nice fancy bowl. We put our marshmallow cream cheese whipping cream mixture in a mixing bowl and then we’ll cover the top of both of them with plastic wrap and just wait for 8 hours or overnight until we finish them up. It’s been several hours since I put these 2 bowls in my refrigerator and I had just gotten it out and I want to show you what the lime is solid is beginning to look like. It should be jelled to this point. You see I’m not worried about messing up the top because I’m already putting something over it. I just want you to see that it’s a very light gel. It’s not really hard because there’s that apple sauce there. So when this mixture has jelled to the point that you’re satisfied with then that means your mixture of marshmallows cream cheese and whipping cream will be ready for you to equip and it’s nice of you to have chill blades where you mix so I’ll just take this to the freezer for just a minute and I’m going to start beating these until we have a nice beaten topping. It’s going to maximize so I’ll go away and you’ll see the finished result. So my whip cream mixture has been beaten and you’ll notice that it’s a little bit lumpy because there’s a little bit of a marshmallow here and there but that’s kind of nice. I like to leave it like that I don’t want to over beat it so all I want is a nice topping for my salad. I’m coming over to this lime in the salad and I’m going to spoon out the topping and I can feel pretty free to spread it because it’s jelled to the point where it’s not going to mix in. And when you’re satisfied with the look of the top which doesn’t have to be anything in particular, you just basically want pretty much full coverage of the top but if the little green peaks through, that’s kind of nice because it will contrast with what we’re going to put on it. Okay let’s stop right there and then what I’m going to put on it are a couple of things. I’m going to use some chocolate pecans. These are called Fancy Pecan Pieces just any kind of chopped pecans that you might have. Just take your hand and grab a bunch and sprinkle those so it will look appealing. This is for garnish and a little bit of flavor to. I would say that I get maybe ¼ of a cup and that should be fine. You don’t want to junk it up with a lot of stuff. There’s only one of the topping that I have here and this looks kind of bloody but it’s really maraschino cherries that I have sliced and I have sliced them on top of a paper towel because they will bleed and I don’t want them to bleed into the salad. Now there were 7 in this jar so I’m using7. There’s no particular rule on that is just that’s what I had in my refrigerated jar and I have chopped them into 4ths. I did half of the maraschino cherry and then each half I have dig in. That give some smallish pieces and this juice will go back in the refrigerator as you know for cherry coke and for making cherry flavor whipped topping things of that sort doesn’t get wasted but our little garnish here will look really pretty because you just take your hand and sprinkle these about and you will be overpowering it really if you use whole maraschino cherries so you just want little bits here and there. Let me speed this up a little bit. You want them separated out, somewhat not big clumps that’s why I have to take the time to do it by hand. And it’s beginning to shape up and you have your lime mist salad and it has it’s garnish on top with your chopped nuts and your chopped maraschino cherries which are not bleeding all over the place. So what I’m going to do now is cover this back with plastic wrap and it will go back in the refrigerator and it will stay there until we get ready to serve dinner. We’re having a nice pot roast for dinner and we’re going to have some fresh herb bread and this will compliment that dinner really in a good way so I’m going to protect it with the plastic wrap and it’ll just be waiting for us at dinner time.