This Raspberry Jello Salad is a Borgstede/Schultz family tradition for Thanksgiving, Christmas, and any other time we have an excuse to make it. The ingredients for the topping sound unusual, but trust me, it’s yummy!

The original salad calls for sour cream but I’ve substituted plain Greek yogurt with little taste difference. I’m all for attempting a clean eating version but haven’t figured that out yet. Any ideas?

Raspberry Jello Salad Topping

Mix together marshmallows and sour cream or Greek yogurt and allow to sit overnight.

Raspberry Jello Salad Topping

The next day, whip the topping.

Raspberry jello

Raspberry jello with raspberries and applesauce

Topping

Spread the topping

Raspberry Jello Salad

Enjoy!

We make a low-protein version for Zack by leaving off the topping and putting plain marshmallows on his.

Low Protein Jello

Raspberry Jello Salad
Author: 
Recipe type: Jello Salad
 
A bit healthier version of a classic jello salad.
Ingredients
  • Topping: (note: must be made the day before!)
  • 1 cup plain, non-fat Greek yogurt
  • 2 cups mini marshmallows
  • Take out frozen raspberries and put in refrigerator to thaw.
  • Jello layer:
  • 1 large box raspberry jello
  • 2 cups boiling water
  • 16 oz applesauce
  • 2 10 oz boxes frozen raspberries. (Can also use 2 bags.)
Instructions
  1. Night before: Combine Greek yogurt and marshmallows and refrigerate overnight.
  2. Dissolve jello in water. Add raspberries and applesauce. Pour into 9x13 glass baking dish. Refrigerate until set.
  3. The day of serving: Whip topping mixture with mixer until smooth. Spread over jello layer.

Raspberry Jello Salad