Serves: 6
Total Calories: 76
1. In medium bowl, dissolve gelatin in boiling water. Stir in cold water and pineapple. Refrigerate until thickened but not set, about 45 minutes.
2. Lightly oil six 1/2-cup salad molds. Stir carrot into thickened gelatin. Pour into oiled molds. Refrigerate until firm, about 4 hours.
3. To serve, unmold onto salad plates. If desired, top with mayonnaise or whipped cream.
Nutrition Information Per Serving: Serving Size: 1/6 of Recipe * Calories: 80 * Calories from Fat: 0 * % Daily Value: Total Fat: 0 g 0% * Saturated Fat: 0 g 0% * Cholesterol: 0 mg 0% * Sodium: 40 mg 2% * Total Carbohydrate: 20 g 7% * Dietary Fiber: 1 g 2% * Sugars: 19 g * Protein: 1 g * Vitamin A: 50% * Vitamin C: 0% * Calcium: 0% * Iron: 0% * Dietary Exchanges: 1 1/2 Fruit or 1 1/2 Carbohydrate
See Cook's Note: How to Make Molded Salads and Cook's Note: Tips for Molded Salads and Gelatin
This Shimmering Sunshine Salad recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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