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Recipe Goldmineon
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Cold water
1 1/2 cups boiling water
1 (6-ounce) package Jell-O Brand Orange Flavor Sugar
Free Low Calorie Gelatin
1 (8-ounce) package Philadelphia Neufchatel Cheese, 1/3 Less
Fat than Cream Cheese, softened
1. Drain pineapple, reserving juice. Add enough cold water to reserved juice to measure 1 1/2 cups.
2. Stir boiling water into dry gelatin in large bowl at least 2 minutes until completely dissolved. Stir in measured pineapple juice and water. Remove 1 cup of the gelatin; let stand at room temperature.
3. Stir 1/2 of the crushed pineapple into remaining gelatin. Pour into 6-cup mold sprayed with cooking spray. Refrigerate 2 hours or until set but not firm (gelatin should stick to finger when touched and should mound).
4. Gradually add reserved 1 cup gelatin to cream cheese in medium bowl, stirring with wire whisk until well blended. Stir in remaining crushed pineapple. Pour over gelatin layer in mold.
5. Refrigerate 4 hours or until firm. Unmold. Store leftover gelatin mold in refrigerator.
Makes 10 servings.
Nutrition: (per serving); Calories 100; Total fat 5g; Saturated fat 3.5g; Cholesterol 15mg; Sodium 160mg; Carbohydrate 10g; Dietary fiber 0g; Sugars 9g; Protein 4g; Vitamin A 4%DV; Vitamin C 8%DV; Calcium 2%DV; Iron 0%DV
Recipe and photograph provided courtesy of Kraft Foods.
You don't have to be "lucky" to experience the personal freedom and financial success you're looking for. We are a team of experienced professionals who have been making money from home for years! Let us show you RISK FREE and with NO HYPE!
Recipe Goldmineon

Orange Pineapple Cream Cheese Mold
1 (20-ounce) can crushed pineapple in juice, undrainedCold water
1 1/2 cups boiling water
1 (6-ounce) package Jell-O Brand Orange Flavor Sugar
Free Low Calorie Gelatin
1 (8-ounce) package Philadelphia Neufchatel Cheese, 1/3 Less
Fat than Cream Cheese, softened
1. Drain pineapple, reserving juice. Add enough cold water to reserved juice to measure 1 1/2 cups.
2. Stir boiling water into dry gelatin in large bowl at least 2 minutes until completely dissolved. Stir in measured pineapple juice and water. Remove 1 cup of the gelatin; let stand at room temperature.
3. Stir 1/2 of the crushed pineapple into remaining gelatin. Pour into 6-cup mold sprayed with cooking spray. Refrigerate 2 hours or until set but not firm (gelatin should stick to finger when touched and should mound).
4. Gradually add reserved 1 cup gelatin to cream cheese in medium bowl, stirring with wire whisk until well blended. Stir in remaining crushed pineapple. Pour over gelatin layer in mold.
5. Refrigerate 4 hours or until firm. Unmold. Store leftover gelatin mold in refrigerator.
Makes 10 servings.
Nutrition: (per serving); Calories 100; Total fat 5g; Saturated fat 3.5g; Cholesterol 15mg; Sodium 160mg; Carbohydrate 10g; Dietary fiber 0g; Sugars 9g; Protein 4g; Vitamin A 4%DV; Vitamin C 8%DV; Calcium 2%DV; Iron 0%DV
Recipe and photograph provided courtesy of Kraft Foods.
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© Copyright 1999-2012 Recipe Goldmine™ | Trademark
No portion of this website may be reproduced without permission.
© Copyright 1999-2012 Recipe Goldmine™ | Trademark
No portion of this website may be reproduced without permission.