Lemon Jello Salad

by: Verde

1 point per 1 cup serving

This is a great recipe!

1 - 4 serving pkg of sugarfree lemon jello

1 - 15 ounce can of crushed pineapple, well drained - reserve the juice.

1 -1 1/2 cups shredded carrots

1/2 - 3/4 cups chopped celery.

Disolve jello in 1 cup boiling water. Add reserved juice + ice cubes to make 1 cup. Let jello thicken 1 - 1 1/2 hours, add pineapple, carrots & celery. Mix well. Allow to set several hours. This is a great side dish for poultry and fish, or just as a snack.

Makes 4-6 1 cup servings at 1 point each.

Enjoy! Verde