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Dip mold in warm water for about 15 seconds. Gently pull gelatin from around edges with moist fingers. Place moistened serving plate on top of mold. Invert mold and plate; holding mold and plate together, shake slightly to loosen. Gently remove mold and center gelatin on plate.
Here's a delicious way to get a rich source of vitamin C from the combination of orange juice and mandarin oranges. It's also low calorie, low sodium and fat free!
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Canned pineapple doesn't make this recipe watery; it states not to use "fresh" pineapple, canned is perfectly fine. If it is still watery for you be sure and put your canned fruit in a colendar and let the juice drain for at least 10-15 minutes. This recipe is so easy and the flavors are out of this world. It is good any time of the year, and can almost be a meal by itself. My family and guests ask for this one over and over again. Being a diabetic I use the sugar-free jello; can't tell any difference.
Sorry, But I have made this many a times and the pineapple has never been a problem. It says on the side of the box that you cannot use it, BUT with the oranges it was absolutely delicious. I didn't use as much water or orange juice, as with the pineapple will add to it, making it watery.
Try cutting down on the two. If not let me know, and I will try something different. I have never had a problem with it.
The problem with this recipe is the pineapple. Pineapples and kiwis both contain Bromelain, an enzyme that breaks down protein..... the main constituent of jell-o. This would work with other fruit, but lay off the pineapple and kiwi.