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A refreshing, summery treat, this dessert incorporates ginger ale to add a zesty bite. Penny Burpeau, Londonderry, New Hampshire
This recipe is:
Quick
Nutritional Facts 1 piece equals 250 calories, 10 g fat (6 g saturated fat), 50 mg cholesterol, 63 mg sodium, 40 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Frosted Pineapple Lemon Gelatin in Taste of Home August/September 2008, p47
Banana BasicsLook for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.
Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.
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Reviewed on Sep. 12, 2008 by rachellestratton
Made this a snack time treat for my daughters preschool class. The teachers asked to keep the rest for the afternoon class. I used regular cool whip for the topping. I didn't want to make the egg one for the itty bitties.
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