Christmas Ribbon Salad Recipe Video

In this video, Betty makes her gorgeous and delicious Christmas Ribbon Salad. You can use this as a salad or as a dessert. It looks quite Christmas-y, it looks very dramatic, and it tastes wonderful!
Read the full transcript »

Christmas Ribbon Salad Recipe bettyskitchen Hi I’m Betty, welcome to Betty’s Kitchen today we’re making Christmas Ribbon Salad and it’s my favorite Christmas salad, I make it every single year. We start with our gelo, the cherry gelo and I made 3 cups of boiling water so you probably saw that was boiling on the stove and you can use the sugared gelo but I guess I should use the sugar free and I want to make all this as low fat and as low sugar as possible but if you want to do it in a regular fashion just follow the instructions and use regular materials. So you can use the regular gelo 3 ounce a box. It’s a small box but you need two of them. I’m using the sugar free and I use two of them into 3 cups of boiling water. Now in this case we have a glass dish that can be used for serving and this is an 8x12x2 something about that size. It doesn’t perfectly that size but when you get your red gelo it could be strawberry, raspberry also. I’m using cherry when you get your red layer ready, excuse me then just slowly and gently pour that in the bottom and I did spray this you can I sprayed some cooking oil spray. I just used canola oil and the reason for that is that it will help the gelatin to come out a little easier when I serve it. So my goal at this point is just to have 1 layer of red gelo so I’m going to let this sit here for a while then I’ll cover it with some plastic wrap. I’ll put it in the refrigerator and then I’ll continue on this tomorrow so you’ll never notice a difference in the time for me it’s going to be overnight and then I’ll continue on this recipe. My cherry gelo has chilled overnight and you can see here it is and it’s very stiff. The layer that goes on top of this has some lemon gelo and I’ve got my water boiling. This is 1-1/2 cups of water and I chose it sugar free again but you could choose regular. It would get small package. This is a 0.3 ounce size because of being sugar free I think the regular package is 3 ounces that have the sugar in them so just go ahead and put the lemon gelatin in there and dissolve it right in this pan where I boil the water. So it just takes a minute or so to stir that around and get it dissolved and I’ll just explain to you what I’m going to do in the next step. You’re going to be pouring this into a large bowl and then I’m going to be putting some cream cheese in with it. Now here you have some cream cheese that I have chosen the fat free variety. I’m trying to keep this really low in calorie for of you that are interested in that but you can use regular. You only need 3 ounces. This is an 8 ounce container and I didn’t own then an 8 ounce container so I just cut up 3 ounces and then I could bring it to room temperature but I was kind of rushing this morning so I just microwaved it a little bit to make sure that I could mash it down the because we are going to dissolve it in with the gelo so I think this is ready. I’m going to pour this in the bowl. This is a nice smooth gelo and any residue remains there in the pot and then our cream cheese goes in that’s 3 ounces of softened cream cheese and when it hits that boiling gelo mixture then it’s going to be able to be mixed up very easily. So we’ll take our spoon here and get as much of that cream cheese as we can and then just start stirring this around. At the end of this step you’re going to have a milky looking lemon gelo so this gets wrapped with some kind of plastic wrap and put in the refrigerator along with this and then we’ll come back and continue this step and put it on the top of the first layer and eventually we’ll have 3 layers. I have had my lemon gelo, cream cheese mixture in the refrigerator for about 45 minutes and you can see the consistency. You don’t want it to gel up. I could see places in there where it is beginning to gel so this is just about right. You want to be able to stir it around like this but you certainly don’t want it warm. You don’t want it a room temper

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