Molded Pineapple Vegetable Loaf Recipe
Ingredients
| Canned pineapple juice | 3 1⁄4 Cup (52 tbs) | |
| Lemon flavored gelatin | 1 Tablespoon | |
| Lemon juice | 1⁄4 Cup (4 tbs) | |
| Shredded cabbage | 1 Cup (16 tbs) | |
| Cream cheese | 50 Gram | |
| Cream | 2 Tablespoon | |
| Chopped nuts | 1⁄4 Cup (4 tbs) | |
| Canned pineapple slice | 8 |
Nutrition Facts
Serving size
Calories 223 Calories from Fat 44
% Daily Value*
Total Fat 5 g7.4%
Saturated Fat 1.7 g8.7%
Trans Fat 0 g
Cholesterol 7.1 mg2.4%
Sodium 67.4 mg2.8%
Total Carbohydrates 44 g14.7%
Dietary Fiber 1.8 g7.3%
Sugars 36.2 g
Protein 2 g4.3%
Vitamin A 2% Vitamin C 106.6%
Calcium 3.8% Iron 2.1%
*Based on a 2000 Calorie diet
Directions
Add to lemon-flavored gelatin and stir until dissolved.
Add remainin3/4 cup pineapple juice.
Stir in lemon juice and cool until mixture is slightly thickened.
Add vegetables.
Soften cream cheese with cream and blend in nuts.
Form into 8 small balls and fit into the center of the pineapple rings.
Press firmly in place.
Arrange 2 of the filled rings on the bottom of a loaf pan, 2 on each side and 1 on each end.
Pour in gelatin mixture and chill in refrigerator until firm.
Unmold on a bed of lettuce or other greens.
Chef
