Ingredients
170 g orange flavoured jelly
1 cup boiling water
80 g Neufchâtel cheese, softened
¼ cup SIDS RASPBERRY HONEY MAYO
1 tbsp SIDS BOYSENBERRY VINEGAR
1 carrot, peeled & grated
250 g can crushed pineapple, with juice
1 cup fruit cocktail, drained or mandarins
Directions
In a large bowl, stir together the orange gelatin and boiling water until the gelatin is dissolved. Whisk in the Neufchâtel cheese and SIDS RASPBERRY HONEY MAYO until well blended. The gelatin should be slightly thickened and cooled.
Stir in SIDS BOYSENBERRY VINEGAR, carrot, pineapple and fruit cocktail. Pour into a greased gelatin mold or serving bowl. Cover and refrigerate until solid, about 4 hours.
To unmold, dip the mold into a large bowl of warm water for a couple of minutes to loosen, then invert onto a plate to serve.
