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Ingredientes
- 20 ounce crushed pineapple
- 1 pkt raspberry Jell-O (6 ounces)
- 3 Tbsp. fresh lemon juice (up to 4 Tablespoons.)
- 1 can whole berry cranberry sauce
- 1/2 tsp Freshly grated nutmeg (up to 3/4 tea.)
- 2 c. lowfat sour cream
- 1/2 c. almonds or possibly pecans minced
Direcciones
- Directions:Drain pineapple and put juice in saucepan. Stir in one c. Warm water and Jell-O. Stir until really dissolved and boiling. Remove from heat and stir in cranberry. When blended, add in lemon juice and 1 Tbsp. lemon rind and nutmeg. Place in chilled glass bowl in fridge till it becomes as thick as lowfat sour cream.
- When thick, remove and blend (Don't BEAT) in lowfat sour cream. Add in pineapple and nuts at last and pour into 2 qt fancy mold and refrigerateuntil hard. Unmold onto lettuce leaves and decorate with lemon slices and whole cranberries with a dollop of whipped cream per person.
- Beverly's MemoryI got this from a Christmas cookbook years ago. My next door neighbor Flora Oliver loves it. One Thanksgiving I brought it over with my ham for point dinner. Flora raved over it so much, I now make it for them every Thanksgiving, but I have to double the recipe for leftovers!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 166g | |
| Recipe makes 8 servings | |
| Calories 245 | |
| Calories from Fat 113 | 46% |
| Total Fat 12.94g | 16% |
| Saturated Fat 6.97g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 65mg | 3% |
| Potassium 161mg | 5% |
| Total Carbs 32.66g | 9% |
| Dietary Fiber 1.5g | 5% |
| Sugars 30.41g | 20% |
| Protein 2.04g | 3% |
