Avocado Salad Jelled
Yield
10 servingsPrep
20 minCook
?Ready
20 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
gelatin, flavored
lemon |
* |
| 1 | cup |
water
boiling |
|
| 2 | large |
avocados
peeled, cube |
*
|
| 8 | ounces |
cream cheese
softened |
|
| 8 | ounces |
pineapple, canned, crushed
unsweetened |
|
| 1 | cup |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
gelatin, flavored
lemon |
* |
| 237 | ml |
water
boiling |
|
| 2 | large |
avocados
peeled, cube |
*
|
| 231.2 | ml/g |
cream cheese
softened |
|
| 231.2 | ml/g |
pineapple, canned, crushed
unsweetened |
|
| 237 | ml |
pecans
chopped |
|
Directions
Dissolve gelatin in boiling water. Chill until consistency of unbeaten egg white.
Combine avocado and cream cheese; beat at medium speed of an electric mixer until blended. Stir in pineapple and pecans. Combine avocado mixture with gelatin mixture; beat well. Pour into a lightly oiled 8" square pan. Cover and chill until firm.
