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Pineapple Lime Moulded Salad Recipe
|Boiling water||1 Cup (16 tbs)|
|Sugar free lime gelatin||3 Ounce (One, 4 Serving Package)|
|Canned crushed pineapple||16 Ounce (In Its Own Juice, 1 Can)|
|Fat free plain yogurt||1⁄2 Cup (8 tbs)|
|Fat free ricotta cheese||1⁄2 Cup (8 tbs)|
|Miniature marshmallows||1 1⁄2 Cup (24 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
Calories 135 Calories from Fat 0
% Daily Value*
Total Fat 0.02 g0.03%
Saturated Fat 0 g0.02%
Trans Fat 0 g
Cholesterol 0.41 mg
Sodium 111.7 mg4.7%
Total Carbohydrates 34 g11.2%
Dietary Fiber 7.9 g31.7%
Sugars 19.7 g
Protein 6 g12.2%
Vitamin A 1.8% Vitamin C 50.8%
Calcium 10.2% Iron 1.5%
*Based on a 2000 Calorie diet
Drain the pineapple, reserving the juice.
Set the pineapple aside.
Add enough water to the juice to make 1 cup, and stir it into the gelatin mixture.
Gradually stir in the yogurt and ricotta cheese.
Chill in the refrigerator about 30 minutes or until thickened but not set.
Fold the pineapple, marshmallows and celery into the gelatin mixture.
Transfer to a 1-quart mold.
Chill in the refrigerator about 2 hours or until firm.
Unmold the gelatin onto a serving plate and serve.