Sugar-Free Cranberry Gelatin Salad
"We don't miss the sugar in this cool, tart and tangy gelatin salad," writes Janet Davis of Atkinson, Nebraska. "It's my family's favorite, especially at the holidays because of its festive color. Walnuts and celery adds a delightful crunch."
Total TimePrep: 20 min. + chilling
- 1 package (12 ounces) fresh or frozen cranberries, thawed
- 1 can (12 ounces) frozen apple juice concentrate, thawed
- 2 packages (.3 ounce each) sugar-free raspberry gelatin
- 1 can (8 ounces) crushed pineapple, undrained
- 1 cup chopped celery
- 1 medium navel orange, peeled, sectioned and chopped
- 1/2 cup chopped walnuts
- In a 3-qt. microwave-safe dish, combine cranberries and apple juice concentrate; cover with waxed paper. Microwave on high for 6 to
- 7-1/2 minutes or until most of the berries have popped. Immediately stir in gelatin powder until dissolved. Cool for 10-15 minutes. Add remaining ingredients; mix well. Pour into a 2-qt. ring mold coated with cooking spray. Refrigerate until firm, about 3 hours. Unmold onto a serving plate just before serving.
Editor's NoteThis recipe was tested in a 1,100-watt microwave.
Nutrition Facts1/2 cup: 115 calories, 3g fat (1g saturated fat), 0 cholesterol, 49mg sodium, 20g carbohydrate (0 sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 fruit, 1/2 fat.
Originally published as Cranberry Gelatin Salad in Light & Tasty October/November 2001