Monday, November 23, 2015

Newly Added Salad to our Tradition

When I first saw this salad, it was prepared by Christy Jordan. She shared with her blog readers a Southern salad called Congealed. It was made with lime jello and pineapple. I was hosting a couple of people from Georgia and served it for that Thanksgiving. After that delicious encounter, I played around with the recipe. We had frozen raspberries. Mixed those with raspberry Jello, then strawberries were mixed with strawberry Jello. My grandkids really loved that combo and it was requested for this Thanksgiving dinner. I do use sugar-free Jello and lite Cool Whip.
Here's my modified version of that Congealed Salad:

2 cups of chopped strawberries (yours and mine are frozen, fresh works too)
Add to these in a small cooking pot and stir while heating up. You want to produce some juice and make sure these berries are heated through. It takes 3-4 minutes at medium-high heat. Once juicy, add a large box of Jello. Stir thoroughly and make sure it's completely absorbed by the strawberries. Keep stirring.
Remove from heat and let sit about a minute. Add 2 cups of plain Greek yogurt (or 2 cups of buttermilk--both are fabulous, no taste difference). Stir thoroughly. Let sit 30 minutes. (go make yourself a great cup of coffee-you deserve it because you're making somebody happy with this salad). Now that the mixture has cooled down, place it in a serving dish and add 1- 8 ounce container of Cool Whip. Now if you know how to make whipped cream that holds its shape, use that. You'll have to carefully and slowly mix this in. It'll be a bright pink when done. It needs to chill a couple of hours before serving. ( I have diabetics in the family and despite not liking either Jello or Cool Whip, I need to try other methods. Mixing fruit with a gelatin, adding some delicious dairy and whipped cream--how can you go wrong......?
Next thing up in the kitchen-Christmas Jam.

No comments:

Post a Comment