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Cranberry-Raspberry Gelatin Salad

 Cranberry-Raspberry Gelatin Salad
The festivities will start off on a "berry" flavorful note when this fruity salad is on the table. Evelyn Joy of Alameda, California created the recipe. "You can serve this as a colorful holiday dessert,too," she suggests. "To add a little crunch, sprinkle low-fat graham cracker over the top."
8 ServingsPrep: 10 min. + chilling


  • 2 packages (.3 ounce each) sugar-free raspberry gelatin
  • 1-3/4 cups reduced-calorie reduced-sugar cranberry-raspberry juice, divided
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 1 can (20 ounces) crushed pineapple, undrained
  • 2-1/2 cups frozen unsweetened raspberries, thawed
  • 1 cup (8 ounces) reduced-fat sour cream
  • 2 tablespoons brown sugar
  • 1 cup reduced-fat whipped topping


  • In a large bowl, dissolve gelatin in 1 cup boiling cranberry juice.
  • Stir in cranberry sauce, breaking up mixture. Stir in remaining
  • cranberry juice until blended. Cover and refrigerate until partially
  • set, about 1-1/4 hours.
  • Fold in pineapple and raspberries. Transfer to an 11-in. x 7-in. dish
  • coated with cooking spray. Refrigerate until firm. In a bowl,
  • combine sour cream and brown sugar until blended. Fold in whipped
  • topping. Spread over gelatin mixture. Serve immediately. Yield: 8
  • servings.
Nutritional Facts: One piece equals 148 calories,

2 of 2

Cranberry-Raspberry Gelatin Salad (continued)

Nutritional Facts: 2 g fat (2 g saturated fat), 7 mg cholesterol, 28 mg sodium, 30 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 fruit, 1 starch.