This congealed salad is festive for any season or meal, and rather simple to make. You just need four ingredients: water, jello, applesauce, and lemon juice.
One of the things I like about it (besides it cool, refreshing flavor) is that it can be made a day or two ahead. It’s also easy to fix to serve to a large crowd of folks. You can put it into a flat storage container and serve it in small squares or larger ones, depending on who you will be serving.
I learned to make this when I worked at my uncle’s restaurant, The Casselman, in western Maryland. As a waitress, I served this to customers back in the 1970s when I was in high school. It’s still on the menu there today.
Mix your jello, applesauce, and lemon juice together. I use home-canned applesauce that has no sugar or sweetener added. I’ve used sugar-free and regular jello. The flavors I use most are strawberry, raspberry, or strawberry-banana flavor, but you can choose your own flavor.
Next, add boiling water and stir until dissolved. Add your cold water and put the jello into a pretty glass dish. Or you can put it into a flat Tupperware container and cover with a lid.
Serve jello portions on a lettuce leaf and top with cottage cheese if you’d like.
- 1 small box red jello raspberry, strawberry, or strawberry-banana
- 1 tablespoon lemon juice I use Real Lemon
- 1 cup applesauce I use unsweetened
- 1 cup boiling water
- 1 cup ice or cold water
- Mix applesauce, jello, and lemon juice
- Pour boiling water over jello mixture.
- Stir until dissolved
- Add cold water/ice cubes
- Put into a dish and cover
- Refrigerate until set
- Serve on a bed of lettuce
- Top with cottage cheese
This is another recipe that I posted over five years ago. I’m bring it back to the forefront because it’s a good one.