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Honey Pineapple Carrot Salad

 

      Yield: 12 Servings

 

      1 cn crushed pineapple,(20

           -ounces)

      2 pk lemon gelatin,(3 ounces

           -each)

    1/4 c  honey

      2 T  lemon juice

      2 T  orange juice concentrate

           -undiluted

      1 c  carrots,Grated

    1/2 pt whipping cream (or 1-1/2

           -cups),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.

 

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