Congealed Waldorf Salad



12 servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 132
Caloriesfromfat 20 %
Fat 3 g
Satfat 1.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 3.6 g
Carbohydrate 24 g
Fiber 0.0 g
Cholesterol 6 mg
Iron 0.0 mg
Sodium 73 mg
Calcium 0.0 mg


2 envelopes unflavored gelatin
2 cups cold water
3 tablespoons sugar
1 1/2 cups unsweetened apple juice
1/4 cup lemon juice
2 cups coarsely shredded Red Delicious apple
1/2 cup diced celery
1/2 cup golden raisins
3 tablespoons finely chopped dry-roasted unsalted cashews
Vegetable cooking spray
1 (3-ounce) package lemon-flavored gelatin
1 cup boiling water
3 ounces Neufcha@Gtel cheese, softened
1 cup skim milk


Sprinkle unflavored gelatin over 2 cups cold water in a large saucepan; let stand 1 minute. Stir in sugar. Cook over low heat, stirring constantly, until gelatin and sugar dissolve. Remove from heat; stir in juices. Chill gelatin mixture 1 1/2 hours or until consistency of unbeaten egg white.

Fold apple, celery, raisins, and cashews into gelatin mixture. Pour half of mixture into an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray; cover and chill until firm. Keep remaining mixture at room temperature.

Combine lemon-flavored gelatin and boiling water in a small bowl, stirring 2 minutes or until gelatin dissolves; set aside.

Place cheese in a medium bowl; beat at medium speed of an electric mixer until smooth. Gradually add skim milk, beating well. Add lemon-flavored gelatin mixture, and beat well. Let cool to room temperature. Pour over congealed apple-gelatin mixture. Cover and chill just until firm.

Spoon remaining apple-gelatin mixture over cheese mixture. Cover and chill until firm. To serve, cut into rectangles.

Light and Luscious,

Oxmoor House

January 1994
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