Serves: 6
Total Calories: 150
1. Combine all ingredients except pineapple chunks in a saucepan. Bring to a boil over medium-high heat and cook, stirring, until the mixture begins to thicken. Let cool slightly.
2. Meanwhile place a pineapple chunk in the center of individual gelatin molds. Then pour the warm liquid over and refrigerate until set.
VARIATION:
* For the pineapple chunks, substitute either canned kumquats or canned lichee fruit.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Pineapple Gelatin recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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