20 oz Crushed pineapple; undrained
-juice-packed
4 Envelopes plain gelatin
1 tb Honey or equivalent sweetenr
-(optional)
1 ts Lemon juice (optional)
Drain pineapple juice into a saucepan and add half the pineapple. Stir in
gelatin. Wait 1 minute, until gelatin is softened. Heat and stir over low
heat until gelatin is melted. Stir in honey and lemon juice, if desired,
and remaining pineapple; mix well. Spread in an 8-inch square nonstick cake
pan; chill until firm. Cut into 1-inch squares. Store in refrigerator.
