Honey Pineapple Carrot Salad

(makes 12 servings)

• 1 can crushed pineapple
• 2 packages (3 oz. each) lemon gelatin
• 1/4 cup honey
• 2 Tablespoons lemon juice
• 2 Tablespoons orange juice concentrate, undiluted
• 1 cup grated carrots
• 1/2 pint whipping cream or 1-1/2 cups defrosted frozen whipped topping

Drain liquid from canned pineapple into measuring cup and add enough water to make 1-1/2 cups liquid. Pour liquid into pan and bring to a boil. Stir in gelatin until dissolved. Remove from heat and blend in honey, lemon juice and orange juice concentrate. Pour into a medium bowl and refrigerate until slightly thickened, 20 to 25 minutes. Whip cream until soft peaks form. Blend pineapple, carrots and whipped cream (or defrosted frozen whipped topping). Pour into a 9x9-inch pan and refrigerate until firm.

Serving Suggestion: Serve each portion on a lettuce leaf and if desired garnish with a lemon slice and a teaspoon of shredded carrot.


Source :The Honey Feast :5 Jan 2012