Monday, August 16, 2010

Citrus Chiffon Salad

I have concerns when mayonnaise appears unexpectedly in a recipe -- as it seems to so often in 1960's style cooking....

Citrus Chiffon Salad

1 cup orange juice
1 TB lemon juice
1 pkg lemon or orange gelatin
1 pkg (8 oz) cream cheese, cubed
1 cup whipped topping
1 can (8 oz) crushed pineapple, undrained
1/3 cup mayonnaise

-Bring orange and lemon juices to boil and stir in gelatin until dissolved.
-In a blender, mix cream cheese, whipped topping, pineapple and mayonnaise until smooth.
-Add gelatin mixture to blender, and mix.
-Pour into 4 cup mold coated with non-stick cooking spray. Refrigerate overnight until firm.

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