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Newspaper
Country Today
Location
Eau Claire, Wisconsin, United States of America
Date
Jun 13, 1979
Page
17
A dairy centered guide to refreshing gelatin and fruit salads. Dairy products boost nutrition for summer meals with cottage cheese yogurt and sour cream as natural pairings. Creamed cottage cheese offers high protein with low fat, while yogurt adds tang and calcium and sour cream provides light, creamy texture to salads.
A compact collection of gelatin based salad recipes including Waldorf Gelatin Salad with strawberries celery apples and walnuts shaped in a ring mold served with Lettuce garnish and Fluffy Dressing. Creamy Fruit Salad with marshmallows coconut sour cream and fruit cocktail chilled and portioned into servings.
A layered dessert salad recipe uses plain gelatin pineapple juice and crushed pineapple to form a light base. Cream cheese and yogurt blend with orange juice then folded into a second gelatin layer, chilled until firm, unmolded, and garnished with watercress for six servings.
Four large oranges hold a chilled fruit filling of sliced banana green grapes and orange pulp. Spooned back into the orange shells the mix yields four one cup servings with a tip to trim a flat bottom for stability and juice saved for later use.
A recipe for a cucumber cream mold using lemon gelatin with cucumber slices in a chilled gelatin layer. It describes dissolving gelatin in boiling water with salt white pepper and lemon juice, layering cucumber on the gel, mixing cottage cheese with remaining gelatin and folding in carrot parsley green onion and sour cream, then molding and chilling before unmolding and garnishing with greens.
A follow-up session for participants in Sacred Heart Hospital weight control program in Eau Claire will be June 19 from 4 to 5 p.m. in Treacy Hall. The free session includes a weigh-in and answers from Diane Yee, registered dietitian. Follow-ups occur the third Tuesday each month. for information call 839-4265.
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