My aunt made this gelatin frequently in winter especially during the holidays, and with its predominant green and red colors, it makes an appealing luncheon dessert. The recipe posted is as close as my memories allowed. However today with the variety of health issues guests may have, I frequently offer 2 versions, the one below and a modified one substituting sugar-free gelatin, fat-free non-dairy topping, and non-nutritive sweetener to replace the sugar.
- 1 3-ounce package lime gelatin
- 1 cup boiling water
- 1 14 1/2-ounce can pears water-packed (halves or slices), drained and juice reserved
- 6-8 whole maraschino cherries, drained
- 1/2 cup unwhipped whipping cream
- 1/4 cup chopped pecans
- 1/4 cup quartered maraschino cherries, drained
- 1-2 tablespoons maraschino cherry juice
- 1 tablespoon powdered sugar
- Add boiling water to gelatin in medium-size bowl and stir constantly until sugar dissolves.
- Add sufficient cold water to reserved pear juice to equal one cup and stir into gelatin mixture.
- Refrigerate for 40 minutes or more until mixture begins to thicken.
- Meanwhile arrange 6-8 whole cherries and the pears in a 1-quart serving dish.
- Pour slightly thickened gelatin mixture over fruit, cover and chill until firm, 3-4 hours or overnight.
- Just before serving beat whipping cream until soft peaks form.
- Fold in pecans, quartered cherries, cherry juice and powdered sugar.
- Serve gelatin on dessert plates with a dollop of topping.
|Amount Per Serving||%DV|
|Serving Size 54g|
|Recipe makes 6 servings|
|Calories from Fat 15||37%|
|Total Fat 1.76g||2%|
|Saturated Fat 0.15g||1%|
|Trans Fat 0.0g|
|Total Carbs 6.44g||2%|
|Dietary Fiber 0.6g||2%|