Pineapple Mango Salad Ring Recipe
Ingredients
| Ripe pineapple | 1 Large, cooked | |
| Ripe pineapple | 1 Large, cooked | |
| Peach gelatin/Apple gelatin | 1 Tablespoon | |
| Orange gelatin | 10 Gram | |
| Cottage cheese | 1 Cup (16 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 2562 Calories from Fat 95
% Daily Value*
Total Fat 11 g17%
Saturated Fat 2.6 g13.1%
Trans Fat 0 g
Cholesterol 22.6 mg7.5%
Sodium 865.4 mg36.1%
Total Carbohydrates 619 g206.5%
Dietary Fiber 63.9 g255.4%
Sugars 470.4 g
Protein 61 g122.6%
Vitamin A 56.2% Vitamin C 3632.8%
Calcium 80.4% Iron 76%
*Based on a 2000 Calorie diet
Directions
Puree pineapple; rub through strainer to remove all fiber.
Add enough mango to make 5 cups of fruit pulp.
Heat pulp to full boil; pour over combined gelatins; stir until dis solved.
Pour into oiled ring mold; chill until firm.
Unmold; fill center with cottage cheese.
Chef
