Cranberry Gelatin Mold Recipe

Cranberry Gelatin Mold Recipe photo by Taste of Home

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Tangy and fruity, this festive gelatin mold is not only easy to prepare but pretty, too. Once they've tried it, your family will request it again and again.

This recipe is:

Quick

Diabetic Friendly

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Cranberry Gelatin Mold Recipe

Prep: 15 min. + chilling

Yield: 8 Servings

15 15

Ingredients

2 packages (3 ounces each) raspberry gelatin
3 cups boiling water
1 can (14 ounces) whole-berry cranberry sauce
2 tablespoons lemon juice
1 can (8 ounces) unsweetened DOLE® Crushed Pineapple in 100% Pineapple Juice, drained
1/2 cup finely chopped celery

Directions

In a large bowl, dissolve gelatin in boiling water. Stir in cranberry sauce and lemon juice until blended. Chill until partially set.
Stir in pineapple and celery. Pour into a 6-cup ring mold coated with cooking spray. Refrigerate until firm. Unmold onto a serving platter. Yield: 8 servings.

Nutritional Facts 3/4 cup (prepared with sugar-free gelatin) equals 174 calories, trace fat (trace saturated fat), 0 cholesterol, 479 mg sodium, 33 g carbohydrate, 1 g fiber, 12 g protein. Diabetic Exchanges: 2 fruit, 1/2 starch.

Originally published as Cranberry Gelatin Mold in Taste of Home December/January 2007, p36

Making Gelatin

When making gelatin, stir the powder and hot liquid with a slotted spoon. This keeps clumps of powder from sticking to the sides of the dish. —Jeanette S., Erie, Pennsylvania