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Ingredientes
- 1 can (20 ounce.) crushed pineapple
- 1 c. boiling water
- 2 pkg. (3 ounce. size) lemon Jello
- 1/2 c. white wine vinegar
- 1/4 teaspoon salt
- 2 med. cucumbers, pared, seeded & shredded (2 c.)
- 1/2 c. finely minced celery
- 2 tbsp. grated onion
- 2 tbsp. horseradish
- About 20 paper-thin slices cucumber
- Watercress
Direcciones
- Drain pineapple, reserving liquid. In medium bowl pour boiling water over Jello. Stir till dissolved. Stir in reserved pineapple liquid, vinegar and salt.
- Set in larger bowl of ice, stirring occasionally till mix is consistency of unbeaten egg white - about 25 min.
- Mix in cucumber, celery, horseradish, onion and pineapple till well blended.
- Line a 5 1/2 c. ring mold with thin cucumber slices. Carefully spoon gelatin mix into mold. Chill till hard - about 3 hrs. Fill center with watercress.
- Makes 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 690g | |
| Recipe makes 2 servings | |
| Calories 291 | |
| Calories from Fat 6 | 2% |
| Total Fat 0.74g | 1% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 372mg | 16% |
| Potassium 665mg | 19% |
| Total Carbs 70.68g | 19% |
| Dietary Fiber 4.6g | 15% |
| Sugars 57.68g | 38% |
| Protein 2.46g | 4% |
