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Ingredientes
- 1 (20 1/2 ounce.) can crushed pineapple
- 1 env. (1 tbsp.) unflavored gelatin
- 1 (10 ounce.) jar mint jelly
- 1 c. whipping cream
- 1 teaspoon confectioners' sugar
Direcciones
- Drain pineapple, reserving syrup. In saucepan soften gelatin in syrup. Add in jelly and dash of salt; heat and stir till gelatin is dissolved and jelly melted, if needed beat to blend jelly. Stir in pineapple. Refrigeratetill mix is thickened and syrupy. Whip cream with sugar; fold into thickened gelatin mix. tint with a few drops green food coloring if you like.
- Spoon into 8 1/2" x 4 1/2" x 2 1/2" loaf pan. Freeze till hard. Let stand at room temperature 10 to 15 min before serving. Unmold; slice and place on lettuce lined salad plates. Garnish with fresh mint sprigs, if you like. Serves 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 178g | |
| Recipe makes 6 servings | |
| Calories 282 | |
| Calories from Fat 66 | 23% |
| Total Fat 7.53g | 9% |
| Saturated Fat 4.62g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 25mg | 1% |
| Potassium 153mg | 4% |
| Total Carbs 56.29g | 15% |
| Dietary Fiber 1.3g | 4% |
| Sugars 43.3g | 29% |
| Protein 0.89g | 1% |
