Nonstick vegetable oil cooking spray
1 cup miniature marshmellows
10 ounces lemon-lime carbonated beverage
6 ounces fat-free cream cheese
2 pkgs (0.3 oz.each) lime gelatin
1 can (20 oz.) crushed pineapple in own juices, undrained
1/2 cup finely chopped pecans
1 cup whipped topping
Red leaf lettuce leaves
Lemon rind knots, for garnish (optional)
Spray 12 small (1/2 to 1 cup capacity ech) molds with non-stick cooking spray; set aside.
In medium saucepan, combine marshmellows, lemon-lime carbonated beverage, and cream cheese.
Cook over medium heat, stirring constantly, until the cream cheese and marshmellows melt.
Remove from heat.
Add the gelatin, stirring until dissolved.
Stir in the pineapple and pecans.
Chill until the consistency of unbeaten egg whites, about 15 to 20 minutes.
Fold in the whipped topping.
Pour mixture into prepared molds, cover and chill until firm, about 2 hours.
Unmold onto lettuce-lined salad plates
Garnish with lemon-rind knots, if desired
YIELD: 12 servings