Yield: 12 Servings
1 cn crushed pineappl-ounces)
2 pk lemon gelatin-each)
1/4 c honey
2 T lemon juice
2 T orange juice concentra-undiluted
1 c carrots,Grated
1/2 pt whipping cream (or 1-Defrosted
whipped topping,Frozen
Drain liquid from canned pineapple into measuring cup and add enough
water to make 1-1/2 cups liquid. Pour liquid into pan and bring to a
boil. Stir in gelatin until dissolved. Remove from heat and blend in
honey, lemon juice and orange juice concentrate. Pour into a medium
bowl and refrigerate until slightly thickened, 20 to 25 minutes. Whip
cream until soft peaks form.
Blend pineapple, carrots and whipped cream
(or defrosted frozen whipped topping). Pour into a 9x9-inch pan and
refrigerate until firm.
Tip: Serve each portion on a lettuce leaf and if desired garnish with a
lemon slice and a teaspoon of shredded carrot.
