Ingredients
1 can (8 ounces) unsweetened crushed pineapple1 package (.3 ounce) sugar-free lemon gelatin1 cup boiling water1/2 cup cold water1 teaspoon white vinegar1/8 teaspoon salt2 medium carrots, grated
Preparation
Drain pineapple, reserving 1/2 cup juice; set pineapple and juice aside. In a bowl, dissolve gelatin in boiling water. Stir in cold water, vinegar, salt and reserved juice. Chill until partially thickened, about 45 minutes. Stir in carrots and reserved pineapple. Pour into a 3-cup mold coated with cooking spray. Chill until firm. Unmold to serve.
