Serves: 10
Total Calories: 219
1. Drain pineapple juice into a large measuring cup. Add water to make 1 1/2 cups liquid.
2. In a medium saucepan mix liquid, gelatin, rind, dill weed and salt. Stir over medium heat until gelatin is dissolved remove from heat. Cool for 5 minutes.
3. Blend in sour cream, vermouth and optional food color.
Chill until mixture mounds when dropped from a spoon. Stir in pineapple and pour into a 5-cup mold. Cover and chill until firm.
4. Unmold onto a chilled plate. Garnish with lettuce and pineapple.
This Lime Buffet Mold recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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