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Add a photoServings: 8
Ingredients
- 20 ounce Crushed pineapple
- 6 ounce Strawberry gelatin
- 1 c. Water
- 1 lb Whole cranberry sauce
- 3 Tbsp. Fresh lemon juice
- 1 tsp Fresh grated lemon peel
- 1/4 tsp Grnd nutmeg
- 2 c. Dairy lowfat sour cream
- 1/2 c. Minced pecans
Directions
- Drain pineapple well, reserving all juice. Add in juice to gelatin in a 2 qt saucepan. Stir in water. Heat to boiling, stirring to dissolve gelatin. Remove from heat. Blend in cranberry sauce. Add in lemon juice, peel and nutmeg. Refrigeratetill mix thickens slightly. Blend lowfat sour cream into gelatin mix. Mix in pineapple and pecans. Pour into a 2-qt mold which has been lightly coated with mayonnaise. Refrigeratetill hard (at least overnight, preferably longer.) Unmold onto serving plate. Garnish with lemon rind twists, mint springs and some whole raw cranberries. If your mold has an opening in the center, fill with crushed pineapple.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 189g | |
| Recipe makes 8 servings | |
| Calories 242 | |
| Calories from Fat 123 | 51% |
| Total Fat 14.1g | 18% |
| Saturated Fat 6.87g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 64mg | 3% |
| Potassium 158mg | 5% |
| Total Carbs 29.52g | 8% |
| Dietary Fiber 1.5g | 5% |
| Sugars 27.37g | 18% |
| Protein 1.86g | 3% |
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