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Mom’s Sunshine Salad

Active Time: 15 minutes • Total Time: 20 minutes plus chilling • Serves: 12

1 package (6 ounces) orange or lime-flavor gelatin
2 cups boiling water
1/2 cup Schnucks granulated sugar
1 can (20 ounces) Schnucks crushed pineapple in heavy syrup, drained
1 can (11 ounces) Mandarin oranges in light syrup, drained
1-1/4 cups Schnucks sour cream, at room temperature

1. In large bowl, stir gelatin, water and sugar until gelatin dissolves. Stir in pineapple and oranges. Cover and refrigerate about 1 hour or until mixture mounds, thickening to the consistency of egg whites.

2. With whisk, gently stir in sour cream until well blended with a few lumps remaining. Pour mixture into 10-cup fluted Bundt pan. Cover and refrigerate at least 3 hours or up to 2 days ahead.

3. To unmold, dip pan into large bowl of hot water about 10 seconds. Wipe excess moisture from pan, then invert pan onto serving plate. Repeat if necessary until mold releases from pan.

Each serving: about 184 calories, 5 g total fat (3 g saturated), 11 mg cholesterol, 54 mg sodium, 34 g carbohydrate, 1 g fiber, 2 g protein