- 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.
Reviews forCarrot-Pineapple Gelatin Salad
"Our family always made it with regular orange jello and called it Sunshine salad. Delicious either way."