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Creamy Cranberry Gelatin

 Creamy Cranberry Gelatin
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.
10 ServingsPrep: 20 min. + chilling

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 Facts: 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.

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Creamy Cranberry Gelatin (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.