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To prepare as individual salads, spoon thickened gelatin mixture into 10 paper-lined muffin pan cups instead of the prepared 5-cup mold. Refrigerate 2-1/2 hours or until firm.
Put those garden vegetables to good use in this low-calorie, fat-free gelatin salad. The carrots are high in vitamin A and the red peppers provide a good source of vitamin C.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.