8ouncescanned crushed pineapple in juice, undrained
½cupshredded carrots
Instructions
Place gelatin in a bowl. Pour boiling water over it and stir until the gelatin is dissolved. Stir in the cold water, pineapple with juice, carrots and salt.
Refrigerate until the mixture is slightly thickened. Stir to evenly distribute the carrots and pineapple. Pour the gelatin mixture into a glass serving bowl or lightly-greased JELL-O mold. Cover and return to the refrigerator and chill until firmly set. (For individual servings, gelatin mixture can be poured into lightly-greased muffin cups and then chilled.)
Recipe Notes
Serving Size: ½ cup or ⅙th recipeDo not use fresh pineapple as it contains protein-splitting enzymes that will prevent the gelatin from setting.While the recipe calls for a small can (8 ounces) of crushed pineapple. I was only able to find the large can (20 ounces) so I weighed out 8 ounces with my electronic kitchen scale.If you don't have crushed pineapple, you could always use pineapple chunks (giving them a rough chop) or pineapple tidbits instead.Some recipes call for a little bit of lemon juice. But in honor of my grandma who never included it, I also leave it out.While Nana's vintage recipe for sunshine salad recipe always used lemon jello, you could turn this into orange pineapple carrot salad by substituting orange jello and possibly a can of mandarin oranges.Some versions of this jell-o salad instruct you to wait and stir in the carrots after the Jello mixture has begun to thicken somewhat. For simplicity, I just stir everything in at the same time, cover and refrigerate. I've never had anyone complain.This can be made in a 3-cup mold to 4-cup bowl or ring mold or 6 individual molds. (Muffin tins work well for individual molds.)This salad also can be poured into an 8-inch square baking dish, then cut into squares for serving. Or left in a bowl and scooped out with a spoon.
Tips to un-mold gelatin:
Allow the gelatin to set until completely firm, several hours or overnight.
Before un-molding, dip a thin knife in warm water and run knife around edge of the gelatin to loosen.
Dip mold in a large bowl of warm water, just to the rim of the mold, for 10-15 seconds.
Lift from water and gently pull gelatin from edge of the mold with moist fingers. Place a moistened serving plate on top of the mold. Flip so the mold is on top of the plate. Gently remove mold, shaking it and jiggling it as necessary to allow the jello to release.
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Nutrition Facts
Sugar Free Sunshine Jello Salad
Amount Per Serving (0.5 cup)
Calories 20
% Daily Value*
Fat 0g0%
Carbohydrates 4g1%
Fiber 1g4%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.