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Pineapple Rice Sponge


Course : Rice
Serves: 8
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Ingredients:


1 package lemon jell-o

1 cup boiling water

1 cup canned pineapple or other fruit juice

1/2 teaspoon salt

2 cups cold cooked rice

4 tablespoons sugar

1 cup cream -- whipped
 

Preparation / Directions:


Dissolve Jell-O in boiling water. Add pineapple juice and salt. Chill. When slightly thickened, beat with rotary egg bearer until of consistency of whipped cream. Fold rice into Jell-O. Fold sugar into cream; fold into Jell-O mixture. Turn into mold. Chill until firm. Unmold. Serve with fresh-crushed or canned raspberries.

 

Nutritional Information:

97 Calories (kcal); 7g Total Fat; (67% calories from fat); 1g Protein; 7g Carbohydrate; 26mg Cholesterol; 145mg Sodium

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