Every Thanksgiving, I am in charge of two things: chopping onions and celery for herbed dressing (apparently not called stuffing unless it is inside the turkey) as well as making Lime Jell-O Salad. This year is no different.
When I hear Jell-O Salad I think of transparent Jell-O with all kinds of crazy fruit suspended in the middle, yuck. Not this recipe. This Lime Jell-O Salad is a congealed salad that is thick, creamy and delicious.
The best part is it can be made ahead, doubles as a dessert and adds a funky color to your otherwise subdued Thanksgiving buffet.
Lime Jell-O Salad
1 lg. pkg (or 2 small) lime* Jell-O
1 1/2 C milk – scalded
4 egg yolks
1 lg. pkg. reduced fat cream cheese
3/4 C heavy whipping cream
Directions:
Place lime Jell-O and scalded milk in blender for 20 seconds.
Add egg yolks and cream cheese and blend for 20 more seconds.
Add whipping cream and blend for 5-10 more seconds, but not too long.
Refrigerate at least 6 hours.
I serve mine in a decorative bowl, but this recipe can also be put in a mold for a more festive approach. If molding, let stand 15 minutes before unmolding.
*Any flavor of Jell-O will work – strawberry is a yummy alternative!
Happy Thanksgiving!
No comments:
Post a Comment