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Serves: 8
Total Calories: 227

1 (1-pound 4-ounce) can crushed pineapple
1 (6-ounce) package raspberry jello
1 1/2 cups water boiling
1 (1-pound) can beet cubed
3 tablespoons cider vinegar
1 teaspoon dill weed dried
dash salt
1 cup celery chopped
sour cream Dairy
Dill weed for garnish

Drain pineapple, reserving syrup. Dissolve gelatin in boiling water. Stir in beets with liquid, vinegar, dill, salt and reserved pineapple liquid. Chill until syrupy. Fold in celery and pineapple. Pour into 2-quart mold. Chill until firm. Top with sour cream and a sprinkle of dill weed.

Nutritional Facts:

Serves: 8
Total Calories: 227
Calories from Fat: 27

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Artichokes Vinaigrette
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Winter Fruit Salad