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Wednesday, May 15, 2013

Apricot Pineapple Salad


This isn't quite a traditional salad, but this side dish was good as a side or on it's own. It was pretty sweet, and could even been used a dessert. I ate this for a side to lunch, but then I ate another one for dessert the next day. Using baby food was easy, rather than using an apricot and having to puree it yourself. The pineapple chunks were a really good match for the peach and apricot flavor.

This recipe comes from the cookbook Storebought to Homemade by Emyl Jenkins.


This makes 4 servings.

Ingredients:
-1/3 cup of water
-1/3 cup of sugar
-1 packet of peach vegetarian Jell-o substitute
-4 oz cream cheese
-8 oz crushed pineapple
-4 oz apricot baby food, or pureed apricot
-8 oz cool whip

Mix the sugar, water, and jell-o, until it boils.
Take the mixture off the heat, and mix in the cream cheese.
Add the other ingredients.
Stir then serve.

This recipe made 4, so I put them in pretty big cups. It was a lot to eat at once, next time I might put them into smaller containers to have a smaller side.

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