Creamy Cranberry Gelatin Recipe

Read reviews (1)

Rate recipe

Looking for a tasty take-along for holiday potlucks? Consider this colorful contribution from Collette Burch of Edinburg, Texas. The sweet-tart salad can be started the day before your event.

This recipe is:

Quick

Diabetic Friendly

[X]

Rate Creamy Cranberry Gelatin Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Creamy Cranberry Gelatin Recipe

Prep: 20 min. + chilling

Yield: 10 Servings

20 20

Ingredients

1 package (12 ounces) fresh or frozen cranberries, chopped
1 to 1-1/4 cups sugar
2 packages (3 ounces each) cherry gelatin
2 cups (16 ounces) plain yogurt
1 carton (8 ounces) frozen whipped topping, thawed
1/3 cup chopped pecans

Directions

In a bowl, combine the cranberries and sugar; cover and refrigerate for 8 hours or overnight.
In a large saucepan, combine the cranberry mixture and gelatin. Cook and stir until gelatin is completely dissolved; cool. Fold in the yogurt and whipped topping. Pour into a 2-qt. serving bowl. Sprinkle with pecans. Refrigerate for 2 hours or until firm. Yield: 10 servings.

Nutritional Analysis: One serving (prepared with 1 cup sugar, sugar-free gelatin, fat-free yogurt and reduced-fat whipped topping) equals 204 calories, 6 g fat (3 g saturated fat), 1 mg cholesterol, 83 mg sodium, 33 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 fruit, 1 fat.

Originally published as Creamy Cranberry Gelatin in Quick Cooking November/December 2002, p42