Easy Carrot Salad

Since February is Heart Month, I had to prepare a healthy dish to take to a club potluck luncheon.  Here's what I ended up making:

EASY CARROT SALAD

1 pkg. lemon jello
1 20-oz can crushed pineapple, drained (reserve liquid)
3 large carrots, shredded

Make the jello according to package directions using the liquid from the can of pineapple for part of the liquid.  Place in the refrigerator until set.  Mix in the pineapple and carrots.  Return to the refrigerator for at least 4 hours or overnight until firmly set.

Shredding the carrots is the hardest part of this recipe - but I used my food processor and it was done in seconds.  Quick and easy - and delicious!  And doesn't it look bright and colorful in my pretty chicken dish?

Orange-Pineapple Sorbet (no sugar, no fat)

This next recipe is delicious, too - very light and refreshing. I made it for a church ice cream supper last summer. It has no sugar AND no fat. And it is actually GOOD for you - no guilt whatsoever required!

Orange Pineapple Sorbet (no fat and no sugar)

1 cup water

1 cup Splenda

4 cups orange juice

2 Tablespoons lemon juice

2 (20 ounce) cans crushed pineapple (in pineapple juice)

4 teaspoons freshly grated orange zest

Stir the Splenda into the water and stir until it is completely dissolved.

In a blender or food processor, puree pineapple with its juice until smooth. Transfer to a metal bowl, and stir in the lemon juice, orange juice and orange zest.

Pour into an ice cream maker and follow the directions for freezing. This is a very refreshing dessert.