- 1 8-ounce can crushed pineapple, drained, reserving juice
- 2 tablespoons lemon juice
- 1 3-ounce package raspberry-flavored gelatin
- 1/2 cup chopped celery
Combine reserved pineapple juice, cranberry juice cocktail and lemon juice in a medium saucepan. Bring to a boil. Remove from heat. Add gelatin, stirring until it is completely dissolved. Break up cranberry sauce with a fork. Stir into gelatin mixture.
Refrigerate until mixture begins to set. Stir in pineapple and celery. Pour into a 4-cup mold. Chill
until firm. Makes 8 servings.
PER SERVING: Calories 148, Fat Cal. 0, Protein 1gram, Carb. 37grams, Fat 0grams, Chol. 0mg, Sodium 65mg