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Healthy Orange Jello Salad Recipe
With the weather heating up, jello makes a refreshing, low calorie snack that can be eaten at any time of the day. And everyone knows, there’s always room for jello!
One thing that’s great about jello is that it’s so easy to make. With the kids out of school for the summer, making jello can be a great day time activity. There’s minimal cooking involved, so you don’t have to worry about burns, or someone getting cut while wielding the kitchen knives. And eating it can be even more fun than making it!
Our healthy recipe for orange jello salad is no exception. The addition of orange juice gives it a healthy twist and it couldn’t be easier to make. Plus, it’s just plain delicious.
If we trace the origins of jello, we will find that the granulated gelatin had been patented in 1845 and was then sold to the masses. However, the dessert really took form (no pun intended) when Pearle Bixby Wait of Le Roy, NY began adding flavorings to the gelatin. The dessert was especially popular in the early to mid 1900’s.
Kraft has registered Jell-o as a trademark used for their gelatin desserts, puddings and no-bake cream pies. However, there are many other companies that also make jello products.
Jello can be served ready to eat or in powdered form. It is available in a variety of flavors and uses sugar or artificial sweeteners to give it a dessert like taste.
In our recipe, we choose to use an unflavored variety and allow the fresh taste of the orange juice give it a great tangy twist. Just mix the juice with the powder, pour into a pan and refrigerate. Then, look forward to serving your guests a refreshing treat that is sure to put a smile on their faces.
3 1/4-ounce packages gelatin, unflavored
2 1/4 cups cold water
3/4 cup orange juice, concentrate
1. Place water in a saucepan; sprinkle gelatin over water. Let stand 2 minutes.
2. Heat gelatin mixture until it dissolves (mixture will be clear), about 3 to 4 minutes.
3. Remove from heat; add orange juice concentrate and mix.
4. Pour into 9×9 inch pan and refrigerate until firm, about 2 to 3 hours.
5. Cut into 1 inch squares.
Makes 4 Servings, 3/4 cup each
Total fat Trace
Saturated fat Trace
Sodium 16 milligrams