Eat Right with Rouses
3 cups Tampico Carrot On juice, split in half
2 tablespoons lemon juice
2 tablespoons honey
6 packes Knox Gelatin
2 cups grated carrots
1 cup crushed pineapple, from can
1 cup sliced peaches
Pour all 6 packs of gelatin in a bowl and whisk in 1.5 cups of juice.
Heat the other half of juice in a small saucepan until simmer. Pull from stove and whisk into gelatin bowl until gelatin is melted.
Add honey and cool down in refrigerator until slightly thickened.
Mix carrots and pineapple in a separate bowl then toss in the bowl with the gelatin and fold to make sure all is covered with gelatin.
Arrange peaches in the bundt mold bottom then carefully pour carrot/pineapple gelatin on top and place back in refrigerator until firm.
Loosen Gelatin mold in some warm water and place a plate on top. Flip over and garnish however you like.