2003 Carrot-Pineapple Gelatin Salad

By boandozzy

One serving equals 59 calories, 0 fat (0 saturated fat), 0 cholesterol, 158 mg sodium, 12 g carbohydrate, 2 g fiber, 1 g protein.

Diabetic Exchanges: 1 vegetable, 1/2 fruit.

Originally published as Carrot-Pineapple Gelatin Salad in Light & Tasty April/May 2002, p17

Ingredients

• 1 can (8 ounces) unsweetened Crushed Pineapple in 100% Pineapple Juice
• 1 package (.3 ounce) sugar-free lemon gelatin
• 1 cup boiling water
• 1/2 cup cold water
• 1 teaspoon white vinegar
• 1/8 teaspoon salt
• 2 medium carrots, grated

Preparation

Step 1

Drain pineapple, reserving 1/2 cup juice; set pineapple and juice aside. In a bowl, dissolve gelatin in boiling water. Stir in cold water, vinegar, salt and reserved juice. Chill until partially thickened, about 45 minutes. Stir in carrots and reserved pineapple. Pour into a 3-cup mold coated with cooking spray. Chill until firm. Unmold to serve. Yield: 4 servings.