3/5 oz sugar-free lime gelatin (package) , divided (2 0.3oz serving-size packages)
1 3/4 cup water , boiling (for 1st pkg Jell-O®)
1 1/4 cup water , boiling (for 2nd pkg Jell-O®)
6 oz low fat cream cheese , room temperature (Philadelphia preferred)
1 tbsp fresh lemon juice
8 1/2 oz Pineapple, crushed, with juice, canned , undrained
1/2 cup Dressing, mayonnaise, light
1/2 cup Nuts, pecans, halves , chopped
1/2 cup fresh chopped celery , minced
Dissolve one package of Jell-O® into 1-3/4 cups boiling water. Pour into a shallow pan and chill until firm. Cut into shamrocks with a cookie cutter.
Dissolve the second package of Jell-O® into 1-1/4 cups boiling water; chill until partially thickened.
Meanwhile, soften the two packages of cream cheese at room temperature. Add lemon juice and crushed pineapple with liquid to the cheese mixture. Combine thoroughly.
Fold cheese mixture into the partially thickened Jell-O. Gently fold the chopped pecans and celery into the Jell-O® mixture. Turn into a 9-inch square pan and chill until firm.
At serving time, cut salad into 9 squares and arrange on lettuce leaf; top with gelatin shamrocks.
- Calories 118
- Total Carbs 6.8g
- Dietary Fiber 0.9g
- Sugars 3.7g
- Total Fat 9.2g
- Saturated Fat 0.7g
- Unsaturated Fat 8.5g
- Potassium 46mg
- Protein 1.8g
- Sodium 184.5mg
- Dietary Exchanges
- 2 Fat
- 1/4 Fruit