Tag Archives: pork

Pulled Pork Recipes: Caja China style

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Pulled Pork Recipes: Caja China style

This recipe is courtesy of a fellow foodie and blogger, and is one of the best we’ve made to date! So being that were going caja china style on this pulled pork recipe, whether it be in your La Caja Asadora or La Caja China model, lets begin with our ingredients and then get into the way the roasting box (also called a Cajun microwave) works. Here’s what you’ll need for your spice rub…garlic, cumin, salt, sugar, and oregano. (The complete list of ingredients can be found at the bottom of the article.) Apply the rub a day ahead of time and allow to sit in the fridge in plastic wrap in order to let the spices really set in. Remove the wrap at least an hour or so before placing inside your caja china. You will want to slow roast for this pulled pork recipe, meaning your china box grill should have no more than 8 lbs of charcoal on it at any time. You will want to add fresh coals every hour or so, and allow the barbecue pork to cook for 2 to 3 hours, checking every hour when you add charcoal.

I recommend mopping with your favorite barbecue sauce at this time. The low heat will begin to break down the pork fat and begin to baste the shoulder in delicious natural juices. Use a meat thermometer to check the temperature of the pork. Once the internal temperature has hit 190 degrees you are ready to remove your barbecue pulled pork from your caja asadora/ Cajun microwave and allow it to sit for a few hours until it has cooled to the point where it can be handled. You will notice that the pork can be literally pulled clean from the bone, and that the exterior will have a delicious crisp crust. This is what having a caja china box is all about. Here is the list of ingredients for the barbecue pulled pork. Be sure to check back soon for upcoming Cajun microwave recipes for barbecue pork tenderloin, barbecue pork chops, and barbecue ribs! And for those in the Miami/ Ft. Lauderdale area, contact us directly for all your summertime caja china barbecue catering needs!

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Cuban Barbecue Pulled Pork Recipe
1 pork shoulder
Spice Rub:
5 tbsp. garlic powder
2 ½ tsp. ground black pepper
1 ½ tbsp. salt
1 ½ tbsp. brown sugar
1 tbsp. ground cumin
1 tbsp. dried oregano

Mop:
8-10 cloves of pressed garlic
1 ½ tbsp. salt
2/3 cup orange juice
¼ cup white vinegar
1 tsp. dried oregano
½ tsp ground black pepper

Combine the spices and apply to the pork shoulder. Wrap the shoulder well and refrigerate for at least 12 hours. Unwrap at least 2 hours before you plan to start cooking.

Pre-heat your caja china style la caja asadora roasting box with about 8 lbs of charcoal for 15-20 minutes and chuck the pork on fat side up. Baste with mop every hour when adding fresh charcoal. Remove when the meat’s internal temp hits 190.
Let the pork rest for at least 2 hours, then start pulling your pork!

Mat Masters is the President and CEO of Latin Touch, Inc. a Miami, Fl based business that is one of the leading online retailers of consumer products with a Hispanic flavor. His background includes a decade of experience in marketing and distribution. More information about his products offerings including caja china style grills, whole pig roaster accessories, domino tables, and electric pressure cooker, etc can be found at www.shoplatintouch.com


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Carribean Barbecue Jerk Pork with Double Chutney

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Carribean Barbecue Jerk Pork with Double Chutney

Ingredients

For the ginger banana chutney

1 medium red onion, minced
2 tablespoons oil
3 ripe small bananas, peeled and cut into small cubes
1 cup pitted dates, coarsely diced
1/2 cup cider vinegar
1 cup pineapple juice
2/3 cup raisins
2 tablespoons finely chopped candied (crystallised) ginger
1 teaspoon Madras curry powder
1/2 teaspoon Kosher salt

For the pineapple chutney

1 20-ounce can crushed pineapple
1 cup white balsamic vinegar
1 cup packed brown sugar
1 small red onion, minced
1 tablespoon minced fresh ginger
1 red finger chilli pepper, seeded, veined, and minced

For the jerk pork

1 medium yellow onion, minced
6 green onions with 1/2-inch green tops, trimmed and finely chopped
3 gloves garlic, minced
2 red finger chilli peppers, seeded, veined, and finely chopped
1 teaspoon finely chopped fresh thyme
1 teaspoon cider or distilled white vinegar

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1 teaspoon ground allspice
1 teaspoon packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/4 cup olive oil
1 boneless pork loin or pork shoulder roast (Boston butt), about 4 pounds

Preparation

To make the ginger banana chutney: In a 2-quart saucepan cook the onions in oil 5 to 10 minutes or until translucent. Add bananas, dates, and vinegar; mix well. Bring to a boil; reduce heat and simmer uncovered for 20 minutes. Add pineapple juice, raisins, ginger, curry powder, and salt. Continue cooking 5 to 10 minutes or until mixture is the consistency of marmalade. Remove from heat and chill. Cover and refrigerate until ready to use or up to 3 days.

To make the pineapple chutney: In a 2-quart saucepan combine pineapple chutney ingredients. Bring to a boil; reduce heat and simmer uncovered about 30 to 40 minutes. Remove from heat and chill. Cover and refrigerate until ready to use or up to 3 days.

To make the jerk pork: In a small bowl mix together all remaining ingredients except pork roast. Place pork roast in large resealable plastic bag. Pour marinade over roast, rubbing and pressing it into meat surface. Close bag. Marinate in the refrigerator 6 to 8 hours or overnight, turning bag occasionally to distribute marinade.

Remove roast from marinade; discard marinade. Place roast in centre of cooking grate and grill 2-1/2 to 3 hours for well-done (170°F/77°C), or until tender. Remove from grill and let stand, covered, 5 minutes before slicing or “jerking” (shredding or cutting into 1-inch slivers). Serve with 2 tablespoons Ginger Banana Chutney or Pineapple Chutney, if desired.

This BBQ recipe yields 10 to 12 servings.

Note: Madras curry powder is a milder version than regular curry powder, sometimes available in the spice section of the grocery store. If you can’t locate any Madras curry powder at your local grocer’s, add a little ugar with the regular curry powder and adjust to taste.

I love healthy eating and hope that you enjoy this recipe as much as I do. If you enjoy eating great tasting food, then I strongly urge you to visit Barbecue Party, where you will not only find a delicious selection of BBQ recipes, but you will also find a superb range of BBQ grills.


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Barbecue Pork Tenderloin with Hot Chilli Sauce

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Barbecue Pork Tenderloin with Hot Chilli Sauce

Ingredients

4 dried pasilla chiles, about 1 ounce total
Canola oil
1/4 cup white wine vinegar
2 medium garlic cloves, crushed
2 tablespoons granulated sugar
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
Kosher salt
Freshly ground black pepper
2 pork tenderloins, about 1 pound each
1/4 cup ketchup
1/2 cup heavy cream

Preparation

Remove the stems and seeds from the chiles. Cut the chiles into sections about 2 inches long. In a medium skillet warm 2 tablespoons of canola oil over high heat. Add the chiles carefully (the oil might splatter) and toast them until fragrant, 3 to 5 seconds per side.

Transfer the chiles and oil to a small bowl. Cover with 1-1/2 cups of hot water. Use a smaller bowl or plate to submerge the chiles. Allow to rehydrate for 20 minutes.

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Pour the mixture, chiles and water and all, into a blender or food processor. Add the vinegar, garlic, sugar, cumin, oregano, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Process until smooth. Press the mixture through a medium-mesh strainer set over a bowl. Discard the solids left in the strainer.

Trim the pork tenderloins of any excess fat and sinew. Place them in a large, plastic resealable bag and pour in 1 cup of the chile mixture, reserving the rest of the mixture. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl and refrigerate for 6 to 8 hours, turning the bag occasionally.

Pour the reserved chile mixture into a medium saucepan. Whisk in the ketchup and cream. Bring the mixture to a simmer and cook until it reaches a sauce consistency, 3 to 5 minutes. Season with salt and pepper to taste. Set the saucepan aside.

Remove the pork tenderloins from the bag, discarding the marinade. Lightly brush or spray the tenderloins all over with canola oil. Season generously with salt and pepper. Grill the tenderloins over Indirect Medium heat until the centers are barely pink and the internal temperature reaches 155°F, 25 to 30 minutes, turning once halfway through grilling time.

Remove from the grill, loosely cover with foil, and allow to rest for 3 to 5 minutes before cutting into slices. Reheat the sauce over medium heat and spoon it over the meat.

Cooking is my life, having been taught initially by my mother at a very young age, I then moved my career on professionally and now work in a pretigious hotel in Washington D.C. If you enjoy great tasting BBQ food, then I urge you to visit Barbecue Party, where you will find a superb selection of BBQ recipes as well as a range of reviews and guides on barbecue smokers.


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Barbecue Smoked Sweet Pork Ribs

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Barbecue Smoked Sweet Pork Ribs

Ingredients

1/4 cup salt
1/4 cup white sugar
2 tablespoons packed brown sugar
2 tablespoons ground black pepper
2 tablespoons ground white pepper
2 tablespoons onion powder
1 tablespoon garlic powder
1 tablespoon chili powder
1 tablespoon paprika
1 tablespoon ground cumin
10 pounds baby back pork ribs

1 cup apple juice
1/4 cup packed brown sugar
1/4 cup barbeque sauce

Directions

Stir together the salt, white sugar, 2 tablespoons brown sugar, black pepper, white pepper, onion powder, garlic powder, chili powder, paprika, and cumin in a small bowl to make the dry rub. Rub the spice mixture into the baby back ribs on all sides. Wrap the ribs well with plastic wrap, and refrigerate at least 30 minutes prior to cooking.

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Place the baby back ribs onto the wire racks of the smoker. It is ok if the meat is touching, but to not stack.

Place the racks into a smoker, fill the smoker pan with apple, grape, pear, or cherry chips, and bring the smoker to 270 degrees F (130 degrees C). Smoke for 1 hour.

Stir together the apple juice, 1/4 cup brown sugar, and the barbeque sauce. Brush the ribs with the sauce every 30 to 45 minutes after the first hour. Cook the ribs in the smoker until the meat is no longer pink and begins to “shrink” back from the bones, 3 to 4 hours. Brush the sauce onto the ribs one last time 30 minutes before the ribs are ready to be taken out of the smoker.

Once the ribs are done, wrap them tightly with aluminum foil, and allow to rest 10 to 15 minutes. This will allow the juices to reabsorb into the meat and make the ribs moist.

My love of barbecue extends back to my childhood, and as such I hope you enjoy my selection of recipes. If you would like to find more great tasting barbecue recipes, then head over to Barbecue Party, where you will not only find a great selection of BBQ recipes, but also an invaluable guide on Broil King BBQ grills as well as a mouthwatering selection of delicious barbecue beef recipes.


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Pulled BBQ Pork with Sauce and Carolina Barbecue Pork

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Pulled BBQ Pork with Sauce and Carolina Barbecue Pork

Pulled Pork and BBQ Sauce

Ingredients

1 cup yellow mustard
1 cup white sugar
1 cup water
1/4 cup ketchup
1/4 cup dark brown sugar
1/4 cup cider vinegar
1 tablespoon liquid smoke
2 tablespoons paprika
1 teaspoon white pepper
1 teaspoon black pepper
1/8 teaspoon ground cloves
2 tablespoons butter
1 tablespoon soy sauce

Directions

Combine all ingredients except butter and soy in saucepan.

Simmer 30 minutes stirring often.

Add butter and soy.

Stir until butter is incorporated.

May be tossed into freshly pulled pork, or used on pulled pork sandwiches.

To build the perfect pulled pork sandwich, put a slice of onion on a slice of white bread, add a layer of pulled pork, drench with sauce,repeat, cover with a slice of white bread.

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Carolina Pork BBQ

Ingredients

Pork

6 -8 lbs pork shoulder or 6 -8 lbs boston butt
3 teaspoons salt
1 teaspoon pepper
2 teaspoons garlic powder

Sauce

1 tablespoon olive oil
1 large onions, chopped
3 garlic cloves, minced
2 teaspoons red pepper flakes ( more or less to taste)
3/4 cup apple cider vinegar
1 quart beer

Directions

Preheat oven to 350°F.

Combine salt, pepper and garlic powder and season pork roast on all sides.

Bake roast in covered pan 4-6 hours, checking often during the last 2 hours.

Roast should be falling apart when finished.

While roast is baking start the sauce by sweating the onions and garlic in the olive oil.

Add red pepper flakes and allow to cook for 3-5 minutes.

Add all of the vinegar and 1 1/4 cups of the beer.

Simmer over low heat, use remaining beer to maintain approximately 2 cups of liquid in the sauce.

Sauce should cook at least 3 hours.

You may not have to use all of the beer.

When roast is falling apart, remove from the oven, pull meat into shreds, and pour the sauce over the shredded meat.

Return to the oven for 30 minutes to an hour.

Serve on hamburger buns with coleslaw and Tabasco sauce.

Note: If you don’t like your sauce too hot, try mixing down the tabasco sauce with a little catsup as this will both thicken and reduce the amount of heat while adding a little piquancy which many of us like.

Before serving the Carolina roast, don’t forget to allow the meat to rest in foil for around 15 minutes as this will allow the meat to tenderize a little further and make slicing that much easier.

 

 

Barbecue Party, for everything barbecue!

They have a massive selection of delicious BBQ recipes, news, product reviews, BBQ competition schedules, restaurant reviews, contest results, guides, tips and a tantalizing selection of mouthwatering BBQ Recipes.


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Oven Barbecued Pork Chops With Three Cheese Pasta Shells Makes a Great Meal

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Oven Barbecued Pork Chops With Three Cheese Pasta Shells Makes a Great Meal

Try this menu for your family dinner or even to entertain friends.  It is tasty, easy and economical.  Start building your meal around this entree of Oven Barbecued Pork Chops which are quick to get together and into the oven.  During the approximate hour they are baking you will have time to prepare the rest of your meal, set the table, assist with homework, throw in a load of laundry or whatever your busy schedule may demand.  This is a good meal to try our Three Cheese Pasta Shells as they can be put into the oven to bake along side the pork chops.  Add some steamed broccoli spears or a green salad.  Then you have an easy, delicious, comfort food meal that is healthy, too.  Note:  This is a great meal for diabetics, too.

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OVEN BARBECUED PORK CHOPS

6 trimmed loin pork chops, not thin sliced

3/4 cup catsup

1/3 cup hot water

2 tbsp vinegar

1 tbsp Worcestershire sauce

1 tsp brown sugar

1 tsp Splenda

3 tsp. black pepper

1/2 tsp chili powder

1/2 tsp paprika

Preheat oven to 350 degrees.  Place chops in an oblong baking pan. Mix remaining ingredients together and pour over chops.  Bake, uncovered, for about an hour-until chops are tenderq and cooked through.

NOTE:  This recipe contains a minimal amount of sugar which is counteracted by the protein in the meat.  However, keep this in mind when planning your meal.

THREE CHEESE PASTA SHELLS

1 lb pkg pasta shells

1 egg

1 1/2 cups sour cream

1 1/2 cups small curd cottage cheese

1 lb process American cheese, cubed

2 cups shredded cheddar cheese

Cook shells according to the package directions.  While shells cook, in a blender, combine egg, sour cream, and cottage cheese.  Cover blender jar and process until smooth.  Transfer to a large bowl; add cheeses.  Drain pasta; stir into cheese mixture until evenly coated.  Transfer to a greased shallow 3-quart  baking dish.  Bake, uncovered, at 350 degrees for 15 minutes; stir.  Bake 15 to 20 minutes longer or until bubbly and edges begin to brown.

Serves 8 to 10

Enjoy!

For more of Linda’s recipes go to http://diabeticenjoyingfood.blogspot.com


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Ways With Pork and Barbecue Sauce In Your Slow Cooker or Crockpot

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Ways With Pork and Barbecue Sauce In Your Slow Cooker or Crockpot

Pork chops or ribs and barbecue sauce is just a great combination.  Take the work out of these dishes and make them in your slow cooker or crockpot.  Come home after a long day to a great tasting meal with very little work.  Whether you prefer Pork Chops or Ribs, we have a recipe for you.  The ribs recipe is one from my sister that I have used for over thirty years.  She put this together one Sunday when she was having my parents, me and my family to her home for dinner after church.  We sat down at her kitchen table, wrote down what she had done, tweeked it, and have been making these ribs all these years.  We often get requests for this recipe and have shared it with many over the years.  I made a family cookbook sixteen years ago and this is one of the recipes everyone asked me to put in it.

MY SISTER’S BARBECUED RIBS
4 lb country-style pork ribs
1 can tomato soup
1/2 cup cider vinegar
1/2 cup brown sugar
1 tbsp soy sauce
1 tsp celery seed
1/2 tsp garlic powder
1 tsp salt
1 tsp chili powder
dash of cayenne pepper

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Layer ribs in crockpot or slow cooker.

In a mixing bowl, combine the tomato soup (undiluted), vinegar, brown sugar, soy sauce, celery seed, chili powder, and cayene pepper. Whisk to blend well. Pour mixture over the ribs; cover pot and cook at medium setting for at least 8 hours. Skim the fat from the juices before serving.

BBQ PORK CHOPS
1 tbsp paprika
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp freshly ground black pepper
4 (6-oz each) bone-in center-cut pork loin chops, trimmed
1 tsp olive oil
1 large yellow onion, thinly sliced
1 cup tomato puree
1/4 cup ketchup
2 tbsp honey
1/2 tsp chili powder

Preheat broiler. Spray a cookie sheet that has sides with nonstick cooking spray.

Mix paprika, garlic powder, salt, and pepper in cup. Rub pork chops with the oil then the spice mixture. Place the chops on the prepared cookie sheet and broil 5-inches from the heat until lightly browned on each side.

In a saucepan, cook the onion, tomato puree, ketchup, honey, and chili powder to soften onion and blend flavors. Spread half the sauce in the bottom of a 5 to 6-quarts slow cooker. Place the browned chops over the sauce in the slow cooker. Mix any drippings from the chops into the remaining sauce. Pour sauce over the chops. Cover and cook on low until the chops are fork tender, 3 to 4 hours.

Enjoy!

You can find more of Linda’s recipes on her blogs at http://grandmasslowcookerrecipes.blogspot.com  or at http://grandmasvintagerecipes.blogspot.com


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Fried Noodles With Barbecued Pork And Mushrooms Recipes

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Fried Noodles With Barbecued Pork And Mushrooms Recipes

Preparation time: 30 minutes
Total cooking time: 6 minutes
Serves: 4

Ingredients for fried noodles with barbecued pork and mushrooms recipes:

8 dried Chinese mushrooms
2 tablespoons oil
4 cloves garlic, chopped
5cm (2 inches) fresh ginger, grated 1-2 teaspoons chopped red chillies
100 g (3 1/2 oz.) barbecued pork, cut into small pieces
200 g (6 1/2 oz) fresh egg noodles
2 teaspoons fish sauce
2 tablespoons lime juice
2 teaspoons soft brown sugar
2 tablespoons crisp-fried garlic
2 tablespoons crisp-fried onion chilli flakes

Directions for fried noodles with barbecued pork and mushrooms recipes:

1. When you will first want to cook the fried noodles with barbecued pork and mushrooms recipes, keep in mind these guidelines. Soak the mushrooms in hot water for 20 minutes. Drain and cut them into quarters.

2. Heat the oil in a large wok. Add the garlic, the ginger and the chilli and stir-fry for 1 minute over high heat. Add the pork to the wok and stir for about 1 minute or so.

3. Add the egg noodles and mushrooms and toss well. Sprinkle the fish sauce, the lime juice and the soft brown sugar over the pork and then toss quickly, cover and steam for about 30 seconds. Sprinkle the fried garlic and onion and chilli flakes over the top before serving.

Nutritional Value for fried noodles with barbecued pork and mushrooms recipes:

Protein 16 g;
Fat 12 g;
Carbohydrate 40 g;
Dietary Fibre 3 g;
Cholesterol 32mg;
Energy 1375kJ (328cal)

Shirley M. Duran is a mother of two and a cooking enthusiast and at her website you can find recipes like the rotisserie chicken recipe and others similar as well. For more informations it is recommended to visit: http://rotisseriechickenrecipe.info/

Copyright © Shirley M. Duran, All Rights Reserved. If you are interested in this article make all the urls (links) active.


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4 Tasty Grilled Pork Chop Recipes For Summer Barbecues

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4 Tasty Grilled Pork Chop Recipes For Summer Barbecues

When it comes to summertime barbecues, one of our favorite meats to grill is pork chops.

We purchase ours in big family value packs and then repackage them into smaller packages to save money. You can freeze them uncooked for up to 12 months.

Grilling Tips

1. If you are concerned about sticking, spray a clean grill grate with non-stick cooking spray.

2. The longer you marinate your meats, the stronger the flavor will be. I recommend no less than 2 hours marinating time.

3. Use one platter for raw meat and a clean platter for cooked meats. Never reuse the same platter.

4. Use long handled grilling tongs for flipping meats.

Here are 4 of our favorite recipes.

Peach Chops

4 pork chops
1/4 cup peach preserves
1/3 cup honey mustard
2 tsp. lemon juice

Stir together preserves, mustard and lemon juice in a small bowl. Grill pork chops over a medium heat, turning occasionally and basting with the sauce until done.

Teriyaki Style

4 pork chops
6 tbsp. teriyaki sauce
2 tbsp. molasses
salt and pepper to taste

Season chops with salt and pepper to taste. In a small bowl, combine teriyaki sauce and molasses. Grill over medium heat basting the pork chops with the sauce until done.

Italian Style

4 pork chops
3/4 cup Italian dressing
1 Tbsp. Worcestershire Sauce

In a container, mix together the Italian dressing and Worcestershire sauce. Add the pork chops. Seal container and refrigerate for 2-4 hours. Grill over a medium heat until done.

Zesty Pork Chops

4-6 pork chops
1/4 cup onion, finely chopped
1/4 cup vegetable oil
2 Tbsp. Worcestershire Sauce
1/2 tsp. salt
3/4 tsp. basil
1/4 tsp. pepper
1/8 tsp. hot pepper sauce

In a large bowl, combine all of the above ingredients together except for the chops. In a marinating container, pour 1/3 of the mixture into the bottom. Lay pork chops on top and finish pouring the remaining 2/3 of mixture on top. Seal container and refrigerate for 4-6 hours. Grill pork chops on medium high heat until done.

Shelly Hill has been working from home in Direct Sales since 1989 and is a Manager with Tupperware. Shelly and her husband enjoy backyard barbecues and sharing their recipes with friends and family. You can visit Shelly online at: http://www.classybusinesswomen.com or at http://wahmshelly.blogspot.com


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Grilled Coffee Flavored Barbecue Pork Ribs Meal That is Suitable for Diabetics

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Grilled Coffee Flavored Barbecue Pork Ribs Meal That is Suitable for Diabetics

Looking for a different twist on barbecue?  Try these coffee-flavored barbecue ribs.  Why not mix two of our favorite things, coffee and barbecue ribs, into one?  Give these ribs a try and let your family and friends guess at your secret ingredient.  Add cheesy mixed vegetable casserole and strawberry salad for a complete meal.

GRILLED COFFEE-FLAVORED BBQ RIBS

2 to 3 lbs pork ribs

Salt and Pepper to taste

1 tbsp olive oil

1 onion, diced

1/4 cup catsup

3 tbsp vinegar

2 tsp Worcestershire sauce

1/2 cup water

2 tsp. strong instant coffee

2 tbsp Splenda

Salt and pepper ribs.  Combine remaining ingredients and brush on both sides of ribs.  Grill for 10 to 15 minutes, then begin brushing ribs frequently with sauce until they are done.

CHEESY MIXED VEGETABLE CASSEROLE

1 (16 oz) pkg frozen broccoli, cauliflower, carrots blend

1 (4 oz) can pimiento, drained

1 can golden mushroom soup

1/3 cup sour cream

1/4 tsp fresh ground black pepper

1 small can French-fried onions

1 cup shredded Swiss cheese

Preheat oven to 350 degrees.  Spray a large casserole dish with non-stick cooking spray.  In a large mixing bowl, combine the vegetables, 1/2 the pimiento, soup, sour cream, pepper, 1/2 the French-fried onions and 1/2 the cheese; mix well.  Spoon mixture into the prepared casserole dish.  Bake 20 minutes.  Sprinkle remaining French-fried onions and cheese over the top of the casserole.  Bake another 5 minutes.  Remove casserole from the oven.  Sprinkle remaining pimiento over the top.  Let stand 5 minutes before serving.

 

STRAWBERRY SALAD

2 small or 1 large pkg sugar-free strawberry gelatin

1 cup boiling water

2 pkgs (10 oz each) frozen sugar-free strawberries

1 – 8 oz can crushed pineapple in its own juice, drained

2-3 med/large bananas, mashed

1 1/2 cups sour cream

Dissolve gelatin in boiling water.  Add berries and allow to cool.  Add pineapple and bananas; mix well.  Pour 1/2 of mixture into a 12x9x2 inch pan and chill until set.  Leave remaining mixture at room temperature.  Spread sour cream over first layer once it is set, covering entire surface all the way to the edges.  Spoon remaining gelatin over the sour cream.  Chill until firm.  This is a salad that can be made a day ahead of time when you are busy.

Enjoy!

 

 

 

For more of Linda’s recipes and writings, visit her website at http://diabeticenjoyingfood.squarespace.com


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