Ready in 2 hours
Serves many people
~ 50 calories
This recipe was taught to me by a resident at my first job as a new graduate Physical Therapist, and I have since taught it to my parents and brother. We now incorporate it into the majority of our winter holiday menus.
I’m a person who doesn’t like jello and has never liked the ‘traditional’ jello salads served at holiday meals, but I really look forward to this. It’s such a light side dish, and it can also be used as a dessert. For whatever reason, we rarely use this recipe in the warmer months, but it’s light enough that there’s no reason why it couldn’t be eaten at a cookout!
The flavor of red jello really doesn’t matter, as long as it’s two different flavors. I’ve used all different ‘red’ flavors, and it’s always delicious.
Apple variety also doesn’t seem to make a difference, though I wouldn't use a grainy apple, like a red delicious.
The walnuts are optional. We’ve made it with and without, and sometimes part with and part without. They add a nice crunch, but are not necessary. I’ve never made it with a different type of nut, but I don't see why it wouldn’t work.
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