- Recipes Home
- Interest Groups
Cucumber And Pineapple Mold Recipe
|Plain gelatin||1⁄2 Ounce (2 Envelopes)|
|Cold water||1⁄4 Cup (4 tbs)|
|Canned pineapple juice||3 1⁄2 Cup (56 tbs), heated|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Tarragon vinegar||1⁄4 Cup (4 tbs)|
|Green food color||2 Drop (Few Drops Required)|
|Chopped peeled cucumber||2 Cup (32 tbs)|
|Crushed pineapple||1 Cup (16 tbs), drained|
Serving size: Complete recipe
Calories 701 Calories from Fat 12
% Daily Value*
Total Fat 1 g2.1%
Saturated Fat 0.11 g0.56%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1022.6 mg42.6%
Total Carbohydrates 158 g52.8%
Dietary Fiber 5.5 g21.8%
Sugars 123.7 g
Protein 19 g37.5%
Vitamin A 1.1% Vitamin C 725.6%
Calcium 13.2% Iron 16.2%
*Based on a 2000 Calorie diet
Sprinkle the gelatin on the cold water and dissolve in the hot pineapple juice.
Cool and add the lemon juice and vinegar.
Stir in a Utile green food coloring.
Chill until syrupy.
Fold in the pineapple and cucumber and pour into a ring mold which has been rinsed in cold water.
Chill until set.
Unmold on a chilled platter and fill the center with torn-up mixed salad greens which have been well tossed with French dressing.
Pass mayonnaise too.