Congealed Waldorf Salad

Ingredients

• 1.5 cups apple juice unsweetened
• 0.5 cup celery diced
• 3 ounces neufcha@gtel cheese softened
• 2 envelopes gelatin powder unflavored
• 3 ounce gelatin powder lemon-flavored
• 0.5 cup golden raisins 
• 0.3 cup juice of lemon 
• 2 cups coarsely delicious apple shredded red
• 3 tablespoons dry-roasted cashews unsalted finely chopped
• 1 cup skim milk 
• 3 tablespoons sugar 
• 1 cup water boiling
• 2 cups water cold

Equipment

• bowl
• sauce pan
• baking pan
• hand mixer

Directions

1. Sprinkle unflavored gelatin over 2 cups cold water in a large saucepan; let stand 1 minute. Stir in sugar. Cook over low heat, stirring constantly, until gelatin and sugar dissolve.
2. Remove from heat; stir in juices. Chill gelatin mixture 1 1/2 hours or until consistency of unbeaten egg white.
3. Fold apple, celery, raisins, and cashews into gelatin mixture.
4. Pour half of mixture into an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray; cover and chill until firm. Keep remaining mixture at room temperature.
5. Combine lemon-flavored gelatin and boiling water in a small bowl, stirring 2 minutes or until gelatin dissolves; set aside.
6. Place cheese in a medium bowl; beat at medium speed of an electric mixer until smooth. Gradually add skim milk, beating well.
7. Add lemon-flavored gelatin mixture, and beat well.
8. Let cool to room temperature.
9. Pour over congealed apple-gelatin mixture. Cover and chill just until firm.
10. Spoon remaining apple-gelatin mixture over cheese mixture. Cover and chill until firm. To serve, cut into rectangles.