Pineapple Mango Salad Ring
|Ripe pineapple||1 Large, cooked|
|Peach gelatin/Apple gelatin||1 Tablespoon|
|Orange gelatin||10 Gram|
|Cottage cheese||1 Cup (16 tbs)|
Peel and cut pineapple into small pieces.
Puree pineapple; rub through strainer to remove all fiber.
Add enough mango to make 5 cups of fruit pulp.
Heat pulp to full boil; pour over combined gelatins; stir until dis solved.
Pour into oiled ring mold; chill until firm.
Unmold; fill center with cottage cheese.
Serving size: Complete recipe
Calories 1422 Calories from Fat 72
% Daily Value*
Total Fat 8 g12.7%
Saturated Fat 2.4 g12.1%
Trans Fat 0 g
Cholesterol 22.6 mg7.5%
Sodium 842.6 mg35.1%
Total Carbohydrates 320 g106.8%
Dietary Fiber 31.9 g127.7%
Sugars 245.8 g
Protein 49 g97.9%
Vitamin A 29.8% Vitamin C 1816.4%
Calcium 50.8% Iron 39.2%
*Based on a 2000 Calorie diet