| 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.”