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Servings: 8


Cost per serving $1.23 view details


  1. Drain pineapple well, reserving all juice. Add in juice to gelatin in a 2 qt saucepan. Stir in water. Heat to boiling, stirring to dissolve gelatin. Remove from heat. Blend in cranberry sauce. Add in lemon juice, peel and nutmeg. Refrigeratetill mix thickens slightly. Blend lowfat sour cream into gelatin mix. Mix in pineapple and pecans. Pour into a 2-qt mold which has been lightly coated with mayonnaise. Refrigeratetill hard (at least overnight, preferably longer.) Unmold onto serving plate. Garnish with lemon rind twists, mint springs and some whole raw cranberries. If your mold has an opening in the center, fill with crushed pineapple.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 189g
Recipe makes 8 servings
Calories 242  
Calories from Fat 123 51%
Total Fat 14.1g 18%
Saturated Fat 6.87g 27%
Trans Fat 0.0g  
Cholesterol 30mg 10%
Sodium 64mg 3%
Potassium 158mg 5%
Total Carbs 29.52g 8%
Dietary Fiber 1.5g 5%
Sugars 27.37g 18%
Protein 1.86g 3%


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