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Molded Pineapple Vegetable Loaf Recipe
|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|
|Chopped nuts||1⁄4 Cup (4 tbs)|
|Canned pineapple slice||8|
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
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.
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.