*  Exported from  MasterCook Mac  *
 
                       Carrot Pineapple Gelatin Salad
 
 Recipe By     : Coffin Family
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Salads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      package       lemon gelatin powder -- *
    4      ounces        crushed pineapple -- canned; drained **
    1      cup           grated carrots -- **
                         Optional:
                         - 1/2 cup chopped walnuts -- or pecans
                         Lettuce Leaves -- for serving
                         Dollop of nonfat mayonnaise -- for topping
 
 
 * Lemon, Orange, Raspberry, Mixed fruit, or any flavor Jello works well.  Do as
 my Mother does, and use the flavor that best suits your table color scheme! 
:-)
 
 ** You may increase or decrease the amount of carrots, pineapple, and nuts as
 you feel appropriate
 
 Prepare the gelatin according to the package directions., but reduce the amount
 of cold water by about 1/8 - 1/4, to accomodate the liquid from the carrots and
 pineapple. (If they are not very moist, then do not reduce the water. You may
 also use some or all of the liquid from the pineapple, if you prefer.)
 
 Pour the gelatin mixture into a square glass Pyrex casserole dish. Gently stir
 in the grated carrots,  crushed pineapple, and chopped nuts (if using). Stir
 until well mixed. Place in refrigerator until set.
 
 To serve, slice the gelatin salad into squares or rectangles and place on a
 lettuce leaf.  You may top with a dollop of nonfat mayonnaise for a more
 finished look.
 
 You may, of  course, prepare this salad in any pretty gelatin mold that you
 prefer.  But making it in a square or rectangular Pyrex dish is as simple as it
 gets.
 
 Serves  9 - 12 as a side dish.
 
 
 
 
                    - - - - - - - - - - - - - - - - - -
 
 
 Per serving: 37 Calories; less than one gram Fat (1% calories from fat); 1g
 Protein; 9g Carbohydrate; 0mg Cholesterol; 21mg Sodium
 Food Exchanges: 1/2 Other Carbohydrates
 
 
 _____

Plain Text Version of This Recipe for Printing or Saving