Fruited Chiffon Squares-Saturday Sweet

Today's Saturday Sweet is one that I have had ready to post in my drafts for awhile.  I sort of forgot about it and want to get it posted before summer really goes away.  This is a great dessert, but can also be served as a salad. Cool and light, it is perfect in the summertime when so much fresh fruit is readily available.  Well drained, canned fruit can be used at other times of the year.  It is quick and easy to put together, make-ahead, and the ingredients are easily varied.

Vary the gelatin flavor and fruit combination to your liking.  Orange gelatin with drained mandarin oranges tastes like orange sherbet.  Lime gelatin with chopped pear is a classic.  Any of the berry flavors are very good.  Splash lemon juice over bananas if you use them.  Use sugar-free gelatin for a fairly low sugar, low-fat dish.

To make measuring the non-dairy whipped topping easier, I just run a table knife through the middle of a tub of topping while it is frozen and remove half to another bowl to thaw.

It is best to eat this within a day or two.  It tends to get weepy after that.  I have had the same challenge with any gelatin recipe that uses the "fast to gel" ice cube method like this recipe call for.

A local grocery story used to supply recipes on cards many years ago.  That is where I found this one.

The combination pictured is mixed berry gelatin and sliced bananas.

Fruited Chiffon Squares
1 large package gelatin, regular or sugar-free
1 1/2 c. boiling water
2 to 2 1/2 cups ice cubes
half of an 8-oz. tub of non-dairy whipped topping, thawed
2 c. chopped fresh fruit or berries of your choice, or 1 (16 oz.) can fruit, drained and chopped, or 1 (16 oz.) can fruit cocktail, drained, or 1 (11 oz.) can mandarin oranges, drained or about 2 small bananas sliced.

Bring water to a boil.  Add gelatin and stir until dissolved.  Add ice cubes and stir constantly until gelatin begins to thicken, 3 to 5 minutes (becomes egg white consistency).  Remove any unmelted ice.  Measure 1 cup dissolved gelatin and mix into whipped topping, blending with a whisk until smooth.  Pour mixture into an 8-inch square pan and chill until set, but not firm, about 10-15 minutes.  Fold fruit into remaining gelatin.  Gently spoon gelatin with fruit over the creamy layer.  Return to refrigerator and chill until firm, at least one hour.  (I usually allow at least 3 or 4 hours for this.)  Cut into squares and turn upside down on individual serving plates.  Garnish with additional whipped topping and fruit if desired.  Serves 9.

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