Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 1 (3 ounce.) pkg. lemon Jello
- 2/3 c. very warm water
- 2/3 c. juice from pineapple
- 2 tbsp. vinegar
- 2/3 c. evaporated lowfat milk
- 2 (3 ounce.) Packages cream cheese, cut into 1 inch pcs
- 1 c. carrot pcs
- 2/3 c. crushed pineapple, liquid removed
Direcciones
- If not using Tupperware mold, oil 2 qt ring mold. Put Jello and warm water into blender, cover and process at stir till dissolved. Remove feeder cap and add in juice, vinegar and lowfat milk. Push chop button and add in cream cheese, 1 piece at a time. When cheese is blended, stop blender. Remove cap and add in carrot pcs and pineapple, all at once. Replace cover and process at chop only till carrots are grated. Pour into prepared mold. Refrigeratetill set. Serves 6 to 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 237g | |
| Recipe makes 4 servings | |
| Calories 328 | |
| Calories from Fat 157 | 48% |
| Total Fat 17.88g | 22% |
| Saturated Fat 10.16g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 59mg | 20% |
| Sodium 304mg | 13% |
| Potassium 343mg | 10% |
| Total Carbs 36.06g | 10% |
| Dietary Fiber 1.1g | 4% |
| Sugars 32.63g | 22% |
| Protein 7.54g | 12% |
