Sunday, November 13, 2011

Pineapple Cherry Minis is my hero this week!  I found two recipes that sound perfect for our Thanksgiving meal this year.  If you agree, I hope you'll pirate them for your own meal.  I plan to use this for our salad.

1 can (20 oz) Dole crushed pineapple
2 cans (6 oz) Dole Pineapple Juice (1 1/2 cups)
2 pkg (3 oz each) Jell-O Cherry flavor gelatin
1/2 tsp nutmeg
1 cup frozen dark sweet cherries, thawed, quartered and drained

Drain pineapple, reserve juice.  Heat reserved juice plus canned pineapple juice to boiling.  Add gelatin; stir at least 2 minutes to completely dissolve.  Chill until mixture thickens slightly.

Fold in pineapple and cherries.    Spoon into 12 - 14 foil-lined muffin cups, lightly sprayed with nonstick cooking spray.  Chill until firm.  Store leftover gelatin in refrigerator.

Makes 12 - 14 servings.

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