I have used this salad year round with different garnishs from fresh fruit to sugared grapes or cranberries or cut candied red and green cherries for Christmas. It is nearly pure white so very unusual and very tasty. If you use this, I would recommend taking a copy of the recipe as it always seems to be a favorite. I got it from Midwest Living Magazine several years back
In medium pan, stir together gelatin and sugar. Stir in pineapple juice, lemon juice and almond extract. Cook and stir over low heat till the gelatin dissolves. Chill in refrigerator for about 1 hour or until cool. Stir in half and half. Chill till partially set (the consistency of unbeaten egg whites). In a mixing bowl, beat cream till soft peaks form. fold into gelatin mixture. Pour into a 5-6 cup mold. Chill till set. Unmold and garnish.
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|Serving Size: 1 Serving (193g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 118 (60%)|
|Amt Per Serving||% DV|
|Total Fat 13.2g||18 %|
|Saturated Fat 8.1g||40 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 43.5mg||13 %|
|Sodium 43.7mg||2 %|
|Potassium 262.2mg||7 %|
|Total Carbohydrate 15.2g||4 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 14.8g|
|Protein 5.3g||8 %|
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Calories per serving: 197
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