Creamy Cranberry Gelatin

Name: Creamy Cranberry Gelatin
Prep time: 20 min
Total time: 20 min
Yield: 10 servings.
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

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.

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.

Nutrition Facts

1 each: 204 calories, 6g fat (3g saturated fat), 1mg cholesterol, 83mg sodium, 33g carbohydrate (0 sugars, 2g fiber), 4g protein. Diabetic Exchanges: 2 fruit, 1 fat.

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

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Average Rating:

Deltanurse

Jan 5, 2013

This recipe did not make much. Was I supposed to add water to the jello when cooking the cranberies?

Creamy Cranberry Gelatin

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