Prep time: 15 minutes Serves 6 to 8
Someone always brings this easy, tasty dish to Pat Loretz's garden club meeting. Loretz, of Elk Grove, says it's delicious and a family favorite.
1 large box (6 ounce) raspberry Jell-O (or 2 small boxes)
2 cups crushed pineapple, drained, reserve juice
2 cups canned julienne beets, drained
½ cup chopped walnuts, optional
¼ teaspoon salt
In a bowl, add 2 cups boiling water to Jell-O. Stir until dissolved. Drain pineapple and add enough water to reserved juice to make 1º cups. Add juice/water to Jell-O.
Add beets, pineapple, walnuts (if using) and salt to Jell-O mixture. Pour into a 7-by-11-inch pan or a 2-quart casserole dish.
Chill until set.
Per serving, based on 6 servings: 170 calories; 3 grams protein; 40 grams carbohydrates; 0 fat; 0 cholesterol; 294 milligrams sodium; 2 grams fiber; 38 grams sugar