Directions:
- In a medium saucepan, cook and stir rhubarb and sugar over medium-low heat until rhubarb is soft and tender. Remove from the heat; add gelatin and stir until dissolved. Stir in pineapple and lemon juices. Chill until partially set.
- Stir in apples, celery and pecans. Pour into a 4-1/2 cup mold coated with cooking spray or glass bowl. Chill several hours or overnight. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 143.28 Kcal (600 kJ) | ||
| Calories from fat | 49.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.47g | 8% | |
|---|---|---|---|
| Sodium | 25.16mg | 1% | |
| Potassium | 276.65mg | 6% | |
| Total Carbs | 23.29g | 8% | |
| Sugars | 19.7g | 79% | |
| Dietary Fiber | 2.55g | 10% | |
| Protein | 2g | 4% | |
| Vitamin C | 16.5mg | 27% | |
| Iron | 0.5mg | 3% | |
| Calcium | 122.6mg | 12% | |
| Amount Per 100 g | |||
| Calories | 117.67 Kcal (493 kJ) | ||
| Calories from fat | 40.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.49g | 8% | |
|---|---|---|---|
| Sodium | 20.66mg | 1% | |
| Potassium | 227.18mg | 6% | |
| Total Carbs | 19.12g | 8% | |
| Sugars | 16.18g | 79% | |
| Dietary Fiber | 2.1g | 10% | |
| Protein | 1.64g | 4% | |
| Vitamin C | 13.5mg | 27% | |
| Iron | 0.4mg | 3% | |
| Calcium | 100.6mg | 12% | |
* 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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