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Yum Yum Salad

Yum Yum SaladThis salad's name describes it perfectly—yum, yum! A creamy lemon gelatin salad with finely chopped nuts and shredded cheddar cheese laced throughout.

Recipe Ingredients:

1 (6-ounce) package lemon gelatin (or two 3-ounce packages)
1 cup cold water
1 (20-ounce) can crushed pineapple in juice, undrained
1 cup granulated sugar
1 cup finely shredded cheddar cheese (4 ounces)
1 cup heavy cream
1/2 cup finely chopped nuts, reserving 2 tablespoons for garnish

Cooking Directions:

  1. Combine gelatin with cold water in small bowl; set aside to soak.
  2. In small saucepan bring pineapple and sugar to a boil, reduce heat and simmer, uncovered, for 5 minutes. Remove from heat and add the gelatin mixture, mixing well. Pour mixture into a large mixing bowl and refrigerate until mixture is partially set (it should have a slightly thick texture similar to raw egg white)*
  3. Meanwhile, whip the heavy cream until stiff peaks form; keep refrigerated until ready to use.
  4. Once gelatin mixture is partially set, stir in the cheese and nuts, then carefully fold in the whipped cream until fully incorporated.
  5. Pour into a lightly oiled 9 x 13-inch glass pan or other serving dish and garnish with the reserved nuts. Refrigerate until set, about an hour.

Makes 16 servings.

*To speed up the process of thickening the gelatin mixture, set the bowl inside a shallow pan filled with ice water and stir mixture until gelatin is of the right consistency, adding more ice to the water as needed.

Nutritional Information Per Serving (1/16 of recipe): 188.3 calories; 34% calories from fat; 7.5g total fat; 17.6mg cholesterol; 96.9mg sodium; 72.9mg potassium; 28.5g carbohydrates; 0.5g fiber; 27.4g sugar; 27.9g net carbs; 3.4g protein.

Recipe and photograph by Hope Cantil; Copyright © 1999; property of See Terms of Use.