"My grandma frequently fixed the salad when she was asked to bring a dish to a family gathering," writes Sue Gronholz of Beaver Dam, Wisconsin. "Now I make it often since it's a favorite of our kids. It's a fun way for them to get a fruit and vegetable."
- 1 can (8 ounces) unsweetened crushed pineapple
- 1 package (.3 ounce) sugar-free lemon gelatin
- 1 cup boiling water
- 1/2 cup cold water
- 1 teaspoon white vinegar
- 1/8 teaspoon salt
- 2 medium carrots, grated
- Drain pineapple, reserving 1/2 cup juice; set pineapple and juice aside. In a bowl, dissolve gelatin in boiling water. Stir in cold water, vinegar, salt and reserved juice. Chill until partially thickened, about 45 minutes. Stir in carrots and reserved pineapple. Pour into a 3-cup mold coated with cooking spray. Chill until firm. Unmold to serve. Yield: 4 servings.
Originally published as Carrot-Pineapple Gelatin Salad in Light & Tasty April/May 2002, p17
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