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Josephine's Pineapple Salad

 

10

Yield

6

servings

Prep

20

min

Cook

20

min

Ready

7

hrs

Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

1 can pineapple
crushed
*
½ pint heavy whipping cream
*
1 package cream cheese
1 ½ envelopes gelatin, unflavored
unflavored
1 teaspoon vanilla extract
2 tablespoons sugar

Directions

Soak the mold you are going to use in cold water, and set aside.

Mix gelatin with ½ cup water and set aside.

Heat pineapple and cream cheese until dissolved.

(DO NOT BOIL). Add gelatin and stir.

Cool.

Whip the cream, but not too stiff, and add 1 teaspoon of sugar and vanilla.

When pineapple mixture is cool, stir in the other ingredients.

Put into mold. Refrigerate overnight. Unmold, and decorate with half-cherries.

Refrigerate.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 21g (0.7 oz)
Amount per Serving
Calories 7361% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 16mg 5%
Sodium 45mg 2%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 0%
Sugars g
Protein 5g
Vitamin A 4% Vitamin C 0%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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