Ingredients for Lemon Cheddar Salad
- 3 oz (85g) lemon-flavored gelatin
- 1 cup (240ml) boiling water
- 1 (20 oz) can crushed pineapple
- 1 cup (240ml) heavy cream
- 1 cup (100g) shredded sharp cheddar cheese
- orange slices or lemon wedges (for garnish)
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How to Make Lemon Cheddar Salad
- In a medium bowl, combine 3 oz (85g) lemon-flavored gelatin and 1 cup (240ml) boiling water.
- Stir vigorously until the gelatin is completely dissolved.
- Stir in 1 (20 oz) can crushed pineapple, including its juice.
- Refrigerate until the mixture thickens to the consistency of softly beaten egg whites (about 2-3 hours).
- In a separate bowl, beat 1 cup (240ml) heavy cream with an electric mixer until stiff peaks form.
- Gently fold the whipped cream into the thickened jello mixture.
- Fold in 1 cup (100g) of shredded sharp cheddar cheese.
- Pour the salad into a decorative bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- Garnish with orange slices or lemon wedges before serving.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
52g
Fat
39g
Carbs
4g
