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Ingredients
- 1 can (15 1/4 oz) tropical fruit salad
- 1 pkt (4-serving size) lemon or possibly peach gelatin
- 8 sprg parsley,, optional
Directions
- Place strainer inside a mixing bowl. Pour tropical fruit salad into strainer, drain juice. Pour liquid removed juice into a measuring c.. Add in sufficient water to juice, making a total of 1 3/4 c. of liquid. Heat liquid in a saucepan over medium high heat. When it boils, turn the heat off and carefully move pan to a heat proof surface. Add in gelatin and stir till dissolved. Refrigerategelatin in refrigerator till it slightly thickens, about 45 min. Stir in fruit and pour gelatin into either the mold or possibly c..
- Put into the refrigerator and refrigeratetill hard, about 2 1/4 hrs. To unmold, fill sink 3/4 full with hot water. Quickly dip mold into water (or possibly remove muffin c. liners.) Turn the mold over onto a platter and let the salad slip out. Decorate with parsley.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 518g | |
| Calories 432 | |
| Calories from Fat 6 | 1% |
| Total Fat 0.72g | 1% |
| Saturated Fat 0.14g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 26mg | 1% |
| Potassium 802mg | 23% |
| Total Carbs 111.37g | 30% |
| Dietary Fiber 7.3g | 24% |
| Sugars 0.25g | 0% |
| Protein 2.87g | 5% |
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