Happy Easter! Spring Strawberry Salad Recipe

I first had this salad in Nashville, Tennessee when I lived there in the early 1980s (I know, some of you weren't born then!! lol) and worked with the Grand Ole Opry.  This is a recipe that was made with all sugar and lots of fat but - over the years - I've pared it down to make it very healthy and low calories with hardly a trace of fat.  The wonderful thing is, it is just as delicious!  This congealed salad goes great with the traditional Easter ham, too! :)

Strawberry Spring Salad

 Ingredients:

•  2 large packages of sugar free mixed berry Jell-o  
• 1 quart of hulled fresh strawberries or one large package of frozen strawberries (set aside four or five great looking strawberries for decoration)
• 3 firm (not green) bananas, peeled
• 1 small can/tin of water packed crushed pineapple, drained
• 1 large container of fat free sour cream

Directions:

• Prepare Jell-o per directions and set aside on counter.
• Wash and chop strawberries and bananas together into small pieces and mix with pineapple into gelatin.
• Pour ½ of the mixture into glass oblong dish and refrigerate until firm, leaving other ½ on counter covered.
• Once firm, remove from refrigerator and carefully spread the sour cream over top of the mixture making certain to evenly spread along corners and side.
• Gently pour the remaining mixture of Jell-o and fruit atop the sour cream layer and refrigerate 3-4 hours. When firm, decorate with fresh strawberries in center.
• Cut into squares to serve, using spatula to remove from dish.
• Can be made a day ahead and covered with cling wrap to seal.

Low cal, low fat & delicious spring festive dish!

Happy Easter, friends!