Cranberry-Raspberry Gelatin Salad Recipe

5 1 2
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Cranberry-Raspberry Gelatin Salad Recipe

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5 1 2
Publisher Photo
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."
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 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

Directions

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 11x7-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.
Originally published as Cranberry-Raspberry Gelatin Salad in Light & Tasty October/November 2004, p43

Nutritional Facts

1 piece: 148 calories, 2g fat (2g saturated fat), 7mg cholesterol, 28mg sodium, 30g carbohydrate (0 sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fruit.

  • 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
  1. 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.
  2. Fold in pineapple and raspberries. Transfer to an 11x7-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.
Originally published as Cranberry-Raspberry Gelatin Salad in Light & Tasty October/November 2004, p43

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schield User ID: 888201 66101
Reviewed Dec. 22, 2010

"This is so yummy, we make it for every holiday."

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