Carrot Mold Salad

Recipe by Verda Bosman

Serves

250

Ingredients

• 1 440g tin crushed pineapple
• 1 lemon jelly powder
• ½ c sugar
• pinch salt
• ½ c cream
• 2 c finely grated carrot

Instructions

Drain pineapple and add water to the fluid to make 250ml. Heat till boiling then add lemon powder. Cool till thick but not set. Beat jelly till creamy. Beat sugar and salt in slowly. Mix pineapple and carrots and fold lightly into jelly. Beat cream till stiff, then fold it in as well. Pour into a mold and set in fridge.