Linda’s Congealed Salad

2 small packages gelatin (like “jello”)
2 cups boiling water
1 small can crushed pineapple with juice
1 cup plain yogurt
1/2 cup pecans or other nut, chopped

Mix gelatin and boiling water for 2 minutes. Chill until the consistency of “egg whites”. Add yogurt, pineapple, and nuts and chill until set.

Notes: for a green colored salad use one package lemon jello and one lime. For red use two different flavors of red - black cherry, strawberry, cherry, etc. Local “Jelly Crystals” work fine.

Some locally canned pineapple may be more acidic than US brands. If so, you may need to add a teaspoon of plain gelatin.

Sugar free jello works great for this - unless things have changed you’ll have to bring that from the US or have someone mail it to you. When using the sugar free jello, go ahead and add the pineapple as soon as you’ve finished mixing the jello with boiling water. Sugar free seems to gel more quickly and the pineapple keeps it from getting solid before you add the other ingredients.

If you wait too long to add the other ingredients and it gets solid, just “melt” it and begin again. You can put it in the microwave or put your bowl on top of a bowl of boiling water.