Golden Pineapple Salad Mold
|Pineapple tidbits||2 Cup (32 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Dry mustard||1⁄2 Teaspoon|
|Seasoned salt||1 Teaspoon|
|Pineapple nectar||1⁄2 Cup (8 tbs)|
|Unflavored gelatin||2 Tablespoon|
|Whipped cream||2 Cup (32 tbs)|
Drain pineapple, reserving syrup.
Combine reserved syrup, lemon juice, mustard, salt and egg.
Combine nectar and 1/2 cup water in saucepan; sprinkle gela- tin over liquid.
Heat until gelatin dissolves.
Add egg mixture gradually.
Cook over low heat for several minutes, stirring constantly, until mixture begins to thicken.
Remove from heat, blend in mayonnaise.
Chill until thickened.
Fold in whipped cream and pineapple tidbits.
Turn into 5-cup mold; chill until firm.
Turn out on serving plate.
Garnish with addi- tional pineapple tidbits and mint sprigs.
Calories 405 Calories from Fat 282
% Daily Value*
Total Fat 31 g48.2%
Saturated Fat 18.3 g91.5%
Trans Fat 0 g
Cholesterol 149.3 mg49.8%
Sodium 334.3 mg13.9%
Total Carbohydrates 18 g6%
Dietary Fiber 0.69 g2.8%
Sugars 15.9 g
Protein 5 g11%
Vitamin A 0.9% Vitamin C 25.2%
Calcium 10.1% Iron 10.9%
*Based on a 2000 Calorie diet