Yield: 8 servings
Measure | Ingredient |
---|---|
1 \N | Pkg.; (6 oz.) lemon |
\N \N | Flavored gelatin |
2 cups | Boiling water |
½ cup | Cold water |
1 can | Crushed pineapple; (8 1/4 oz.) |
1 can | Whole berry cranberry sauce; (16 oz.) chilled |
2 \N | Ripe Bosc pears; diced (Anjou pears |
\N \N | May also be used) |
½ cup | Diced celery |
⅔ cup | Mayonnaise |
3 tablespoons | Honey |
1 tablespoon | Lemon juice |
½ teaspoon | Grated lemon peel |
HONEY MAYONNAISE
Dissolve gelatin in boiling water. Add cold water and undrained pineapple.
Chill until partly set. Add cranberry sauce, pears and celery. Pour into 8-cup mold. Chill until firm. Unmold and serve with Honey Mayonnaise.
Honey Mayonnaise: Combine all ingredients and blend thoroughly. Makes approx⅒ cup.
Always be sure to use ripe pears.
Per serving: 176 Calories (kcal); 16g Total Fat; (74% calories from fat); trace Protein; 12g Carbohydrate; 6mg Cholesterol; 114mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; ½ Fruit; 1½ Fat; ½ Other Carbohydrates Recipe by:
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