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Ingredientes
- 1 (1 pound 4 ounce.) can crushed pineapple
- 1 (6 ounce.) raspberry Jello
- 1 1/2 c. boiling water
- 1 (1 lb.) can cubed beets
- 3 tbsp. cider vinegar
- 1 teaspoon dry dill weed
- Dash salt
- 1 c. minced celery
- Dairy lowfat sour cream
- Dill weed for garnish
Direcciones
- Drain pineapple, reserving syrup. Dissolve Jello in boiling water. Stir in beets with liquid, vinegar, dill, salt and reserved pineapple liquid. Refrigeratetill syrupy. Mix in celery and pineapple. Pour into 2 qt mold. Refrigeratetill hard. Top with lowfat sour cream and a sprinkle of dill weed. Serves 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 330g | |
| Recipe makes 2 servings | |
| Calories 337 | |
| Calories from Fat 1 | 0% |
| Total Fat 0.1g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 519mg | 22% |
| Potassium 156mg | 4% |
| Total Carbs 78.79g | 21% |
| Dietary Fiber 0.8g | 3% |
| Sugars 74.09g | 49% |
| Protein 7.04g | 11% |
