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Ingredients
- 1 (3 ounce.) lemon gelatin
- 1/2 c. boiling water
- 1/2 c. coconut
- 2 (8 ounce.) cans pineapple, undrained
- 2 (8 ounce.) orange yogurt
Directions
- In 1/2 c. boiling water dissolve gelatin. Stir in undrained pineapple. Refrigerateto start to jell. Whip till foamy using high speed. Stir in yogurt and coconut. May use nuts instead, if you like. Pour into 4 c. mold. Refrigerateseveral hrs or possibly overnight. To serve dip quickly in warm water and place plate on top; invert. Mold is ready to serve. May garnish with topping such as Cold Whip, cherries, nuts.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 647g | |
| Calories 470 | |
| Calories from Fat 63 | 13% |
| Total Fat 7.52g | 9% |
| Saturated Fat 6.23g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 14mg | 1% |
| Potassium 602mg | 17% |
| Total Carbs 105.78g | 28% |
| Dietary Fiber 5.9g | 20% |
| Sugars 87.15g | 58% |
| Protein 2.47g | 4% |
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