Directions:
- Drain pineapple, reserving juice in a 2-cup measuring cup; add enough water to measure 2 cups. Set pineapple aside. Pour juice mixture into a small saucepan. Bring to a boil; remove from heat. Dissolve gelatin in juice mixture. Cool for 10 minutes.
- In a large bowl, beat cream cheese until creamy. Gradually add gelatin mixture, beating until smooth. Refrigerate for 30-40 minutes or until slightly thickened.
- Fold in pineapple and carrots, then whipped topping. Transfer to an 8-cup ring mold coated with cooking spray. Refrigerate until set. Unmold onto a serving platter. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 23.14 Kcal (97 kJ) | ||
| Calories from fat | 3.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.35g | 1% | |
|---|---|---|---|
| Cholesterol | 1.28mg | 0% | |
| Sodium | 53.58mg | 2% | |
| Potassium | 91.48mg | 2% | |
| Total Carbs | 2.81g | 1% | |
| Sugars | 2.33g | 9% | |
| Dietary Fiber | 0.32g | 1% | |
| Protein | 2.22g | 4% | |
| Vitamin C | 2.1mg | 3% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.4mg | 2% | |
| Calcium | 21.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 65.68 Kcal (275 kJ) | ||
| Calories from fat | 9.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.01g | 1% | |
|---|---|---|---|
| Cholesterol | 3.62mg | 0% | |
| Sodium | 152.1mg | 2% | |
| Potassium | 259.71mg | 2% | |
| Total Carbs | 7.99g | 1% | |
| Sugars | 6.61g | 9% | |
| Dietary Fiber | 0.92g | 1% | |
| Protein | 6.3g | 4% | |
| Vitamin C | 5.9mg | 3% | |
| Vitamin A | 0.2mg | 2% | |
| Iron | 1.1mg | 2% | |
| Calcium | 59.9mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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