Buttermilk Salad

This is my kind of recipe, pretty, quick to make, and only 3 ingredients. It looks like you did a lot of work, and even if you don’t like to drink buttermilk, like me, you’ll like it in this attractive salad.  I made it in a 1 1/2 quart pyrex dish and cut it into squares, topped it with mayonaise and at Myrna's suggestion, a cherry!

Buttermilk Salad
1 can fruit cocktail in juice (15 ounce)
1 package Lemon Jello (regular size) diet or regular
1 cup buttermilk
Drain fruit, putting juice into measure; add water to make 1 cup. Heat juice-water mixture to boiling. Dissolve gelatin in hot mixture. Add well-drained fruit and buttermilk.
Pour into 4 cup mold (sprayed). Chill until set, 4 hours or overnight.  Unmold to serve. Or pour into dessert dishes or custard cups or a shallow glass dish (cut into squares to serve). Double for 8 cup mold or dish.
• 6 servings
• May 2010 cost: $1.55 or 26¢ per serving
• Per Serving: 49 Calories; trace Fat (6.4% calories from fat); 2g Protein; 10g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 46mg Sodium. Exchanges: 1/2 Fruit; 0 Non-Fat Milk; 0 Fat.

When I made this last week I used “Tropical Fruit Salad” from Aldi’s – it has large diced pineapple, guava, red and yellow papaya in passion fruit juice- very pretty and only 88¢ a can. Fruit cocktail or any mixed canned fruit works just as well.  You can use regular or diet gelatin. If you use regular gelatin, it is about 103 calories per serving.

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