CARROT MOLD SALAD
- 4 cups grated carrots
- 1 packet pineapple jelly
- 500 g apricot yoghurt
- 10 ml gelatin, sprinkled in 100 ml hot water
When gelatin is ready add to carrots, jelly and apricot yoghurt, mix well, pour into mould which has been sprayed with spray and cook or rinsed with cold water.
Put in fridge for 4 hours to set or leave overnight.
Recipe and photo: Surine Joubert
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