Under-The-Sea Salad
By á-170456
Ingredients
- 1 can pear halves in syrup - (15 1/4 oz) undrained
- 1 package lime-flavored gelatin - (3 oz)
- 1/4 teaspoon salt (optional)
- 1 cup boiling water
- 1 tablespoon lemon juice
- 2 packages cream cheese - (3 oz) softened
- 1/8 teaspoon ground cinnamon
- Salad greens for serving (optional)
Details
Servings 6
Preparation
Step 1
Drain the pears, reserving 3/4 cup of the syrup. Dice the pears; set aside.
Place the gelatin and salt in a bowl and add the boiling water. Stir until completely dissolved, at least 2 minutes. Stir in the reserved syrup and the lemon juice. Pour 1 1/4 cups of the gelatin into an 8- by 4-inch loaf pan or 4-cup mold. Refrigerate until set but not firm, about 1 hour (it should stick to your finger when touched).
Gradually beat the remaining gelatin into the cream cheese with a wire whisk until smooth. Stir in the pears and cinnamon. Spoon over the gelatin layer in the pan. Refrigerate until firm, 4 hours. Unmold. Serve on salad greens, if desired. Garnish as desired.
This recipe yields 6 servings.
Each serving: 196 calories; 120 mg sodium; 31 mg cholesterol; 10 grams fat; 6 grams saturated fat; 25 grams carbohydrates; 4 grams protein; 1.76 grams fiber.
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