| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Alads, Fruit | 8 | Servings | |
INGREDIENTS
| 1 | Pkg., 6 oz. lemon | |
| Flavored gelatin | ||
| 2 | c | Boiling water |
| 1/2 | c | Cold water |
| 1 | Crushed pineapple, 8 1/4 | |
| oz. | ||
| 1 | Whole berry cranberry sauce | |
| 16 oz. chilled | ||
| 2 | Ripe Bosc pears, diced | |
| Anjou pears | ||
| May also be used), May also be used | ||
| 1/2 | c | Diced celery |
| 2/3 | c | Mayonnaise |
| 3 | T | Honey |
| 1 | T | Lemon juice |
| 1/2 | t | Grated lemon peel |
| 1 | Fat, 1/2 Other Carbohydrates |
INSTRUCTIONS
1 Dissolve gelatin in boiling water. Add cold water and undrained pineapple. Chill until partly set. Add cranberry sauce, pears and celery. Pour into 8-cup mold. Chill until firm. Unmold and serve with Honey Mayonnaise. Honey Mayonnaise: Combine all ingredients and blend thoroughly. Makes approx.1 cup. Always be sure to use ripe pears. Per serving: 176 Calories (kcal); 16g Total Fat; (74% calories from fat); trace Protein; 12g Carbohydrate; 6mg Cholesterol; 114mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; Recipe by: http://www.usapears.com/ Converted by MM_Buster v2.0n.
A Message from our Provider:
“The church is prayer-conditioned.”