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Categories:Viewed: 92 - Published at: 6 years ago
Ingredients
- 20 ounce crushed pineapple
- 1 pkt raspberry Jell-O (6 ounces)
- 3 Tbsp. fresh lemon juice (up to 4 Tablespoons.)
- 1 can whole berry cranberry sauce
- 1/2 tsp Freshly grated nutmeg (up to 3/4 tea.)
- 2 c. lowfat sour cream
- 1/2 c. almonds or possibly pecans minced
Method
- Directions:Drain pineapple and put juice in saucepan.
- Stir in one c. Warm water and Jell-O.
- Stir until really dissolved and boiling.
- Remove from heat and stir in cranberry.
- When blended, add in lemon juice and 1 Tbsp.
- lemon rind and nutmeg.
- Place in chilled glass bowl in fridge till it becomes as thick as lowfat sour cream.
- When thick, remove and blend (Don't BEAT) in lowfat sour cream.
- Add in pineapple and nuts at last and pour into 2 qt fancy mold and refrigerateuntil hard.
- Unmold onto lettuce leaves and decorate with lemon slices and whole cranberries with a dollop of whipped cream per person.
- Beverly's MemoryI got this from a Christmas cookbook years ago.
- My next door neighbor Flora Oliver loves it.
- One Thanksgiving I brought it over with my ham for point dinner.
- Flora raved over it so much, I now make it for them every Thanksgiving, but I have to double the recipe for leftovers!
