2 cups (85g each) of lemon-flavored gelatin
1 1/2 cups boiling water
1 1/2 cups cold water
2 tablespoons freshly squeezed lemon juice
1/4 cup white grapefruit pulp, seeds removed
1 cup red pineapple, cut into small cubes and peeled
3/4 cup chopped fresh parsley
1/4 cup chopped walnuts or pecans
2 cups (85g each) of lemon-flavored gelatin
1 1/2 cups boiling water
1 1/2 cups cold water
2 tablespoons freshly squeezed lemon juice
1/4 cup white grapefruit pulp, seeds removed
1 cup red pineapple, cut into small cubes and peeled
3/4 cup chopped fresh parsley
1/4 cup chopped walnuts or pecans
Dissolve the gelatin in hot water
Combine the cold water and lemon juice
Refrigerate until slightly thickened
Soak raisins in boiling water for 10 minutes, then drain and reserve
Remove the gelatin from the refrigerator, add pineapple, parsley, nuts, and raisins
Pour into a greased mold with a capacity of 5 cups
Refrigerate until firm
Serve with whipped sour cream, if desired
Serves 6-8 portions
Note: To prevent fruit discoloration after cutting
sprinkle with lemon juice.
