- 1 can (11 ounces) mandarin oranges, drained
- 1 can (20 ounces) crushed pineapple, undrained
- 2 tablespoons lemon juice
- 1 package (3 ounces) lime gelatin
- 1 package (8 ounces) reduced-fat cream cheese, cubed
- Lettuce leaves
- 2 cups seedless red grapes
Arrange oranges in the bottom of a 9-inch ring mold coated with nonstick cooking spray. Cover and freeze for 30 minutes.
Meanwhile, drain pineapple, reserving 1 cup juice (discard any remaining juice or save for another use); set pineapple aside.
In a saucepan, bring lemon juice and reserved pineapple juice to a boil. Remove from the heat; cool for 10 minutes. Pour into a blender or food processor. Add gelatin powder; cover and process for 30 seconds or until gelatin is dissolved. Add cream cheese; cover and process for 1 minute or until smooth.
Stir in pineapple. Pour into ring mold. Cover and refrigerate for 8 hours or until firm. Unmold onto a lettuce-lined serving platter. Fill center with grapes.
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Recipe reprinted by permission of Reiman Publications, LLC. &copy; 2002. All rights reserved.
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