Shamrock Salad
Preparation Time: 5 minutes
Difficulty Level: 2
Servings: 8 (1/2 cup servings)

INGREDIENTS

2 (.6 oz) packages sugar-free lime Jell-O, divided
1-3/4 cups boiling water (for 1st pkg Jell-O)
1-1/4 cups boiling water (for 2nd pkg Jell-O)
2 (3 oz) packages of Philadelphia Neufchatel
(light cream cheese), at room temperature
1 tablespoon lemon juice
1 (8-1/2 oz) can crushed pineapple in juice, undrained
1/2 cup 50% fat-reduced mayonnaise
1/2 cup pecans, chopped
1/2 cup celery, minced

DIRECTIONS

1. Dissolve one package of jello into 1-3/4 cups boiling water.

2. Pour into shallow pan and chill until firm.

3. Cut into shamrocks with a cookie cutter.

4. Dissolve the second package of Jell-O into 1-1/4 cups boiling water; chill until partially thickened.

5. Soften the two packages of cream cheese at room temperature.

6. Add lemon juice and crushed pineapple with liquid to the cheese mixture.

7. Combine thoroughly.

8. Fold into the partially thickened Jell-O.

9. Gently add the chopped pecans and celery to the Jell-O mixture.

10. Turn into a 9-inch square pan and chill until firm.

11. Cut salad into 9 squares, arrange on lettuce leaf and top with gelatin shamrocks.

NUTRITIONAL INFORMATION per serving:
142 Cal; 11 gm Total Fat; 8gm Carb; 9mg Cholesterol; 195 mg Sodium; 3 gm Protein.

Exchanges: 1/2 Lean Meat; 1/2 Fruit; 2 Fats.