New School Jellied Salad

By Julie Van Rosendaal on November 09, 2010
The jellied salad is perhaps the single most common yet most hated staple of the Holiday table. Why not embrace the jiggle and turn it into something you actually want to eat? (No tomato aspic or meats suspended in gelatin, please.) If you’re not a fan of flavoured gelatin, experiment with fruit juices and even sparkling wine set with plain gelatin.


1 14 oz. can (398 mL) pitted Bing cherries
1 170 g pkg. (8 serving size) cherry flavoured gelatin powder
3/4 cup (185 mL) boiling water
1 1/2 cups (375 mL) cherry or grape juice    
1/2 cup (125 mL) plain yogurt or low fat sour cream
1/4 cup (60 mL) sliced almonds (optional)


1. Drain the cherries, reserving the syrup. You should have 3/4 cup. If not, add water to make 3/4 cup or reduce the quantity of juice.

2. In a large bowl, dissolve the gelatin completely in the boiling water. Stir in the juice and syrup and refrigerate until thickened to the consistency of raw egg whites.

3. Whisk the yogurt to get rid of any lumps, then whisk it into the gelatin mixture. Stir in the cherries and almonds and blend well.

4. Pour into a gelatin mould and refrigerate until well chilled and firm.

5. To remove the mould, set it briefly in warm water, then run a thin knife around the edge to loosen it. Wipe a plate with a wet cloth to wet it slightly, then overturn the mould onto it – the wet surface will let you move it around if you need to centre it. Cut into slices to serve.

Serves 12-16.


81 calories, 0.2 g fat, (0.1 g saturated fat, 0.05 g monounsaturated fat, 0.02 g polyunsaturated fat), 19 g carbohydrate, 0 mg cholesterol, 1.5 g protein, 0.3 g fibre.

By Julie Van Rosendaal| November 09, 2010

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