Monday, January 6, 2014

Buttermilk Creamsicle Salad (Lighter Options)

Trust your new year is off to a good start.  I'm hoping to share a few more than usual 'lighter fare' this month, along with the usual. 

Oh what a great addition this dish is to any meal. No one will know it's a 
'lighter choice'.

Simple & easy...you can choose to use (or not) sugar free jello & sweetener, along with low fat buttermilk and lite cool whip!

YUUMMMM-O!  This will go quickly. 

This recipe reminds me of my ever popular Dreamsicle Salad, but this recipe includes lowfat buttermilk. 

I also love that this dish can be made up to 24 hours ahead of serving.

It's another one of Tina's amazing recipes at Mommy's Kitchen
I've made soooo many of her recipes and we always love them. 
Please go check her out, and be sure to tell her I sent you over. 



BUTTERMILK CREAMSICLE SALAD

1 (15 ozs.) can mandarin orange segments, separated (save juice)
2 (3 ozs) boxes or 1 lg. orange jello
2 Tb. sugar/sweetner of choice
1-3/4 c. lowfat buttermilk
(I suggest using the real thing, not a substitute for best results)
1 (8 ozs) container lite frozen whipped topping, thawed

In small saucepan, heat the saved orange juice with the sugar, heating until sugar is dissolved. Add jello and stir well. Remove from heat; allow mixture to come to room temp. Chop the mandarin oranges and add to the jello (setting aside at least 5 orange segments for garnish). 


Add jello and orange mixture to a large bowl; add buttermilk; stir to blend. Refrigerate for at least 1 hour. Fold in the whipped topping, stirring until blended smoothly. Cover and refrigerate at least 6 hours or overnight. 

Just before serving, top salad with remaining orange segments.