Tips: Do not substitute sugar-free gelatin for regular gelatin. Make the salad and the cream cheese mixture a day ahead; chill.

Recipe by Cooking Light November 1996


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8 servings


Ingredient Checklist


Instructions Checklist
  • Combine gelatin and boiling water in a bowl; stir until gelatin dissolves. Stir in cold water. Cover and chill 1 1/2 hours or until the consistency of unbeaten egg white. Fold in apples, grapes, and pecans.

  • Spoon into a 5-cup gelatin mold coated with cooking spray. Chill until firm.

  • Beat cream cheese at medium speed of a mixer until smooth. Add sour cream, sugar, and vanilla; beat well. Invert mold onto a serving plate; cut into 8 pieces. Serve on lettuce-lined plates; top with 2 tablespoons cream cheese mixture. Garnish with apple slices and chopped pecans, if desired.

Nutrition Facts

180 calories; calories from fat 27%; fat 5.4g; saturated fat 1.9g; mono fat 2.4g; poly fat 0.8g; protein 4.5g; carbohydrates 28.9g; fiber 1g; cholesterol 11mg; iron 0.2mg; sodium 153mg; calcium 67mg.