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Creamy Cranberry Salad -- e-w




Source of Recipe


Better Homes & Gardens Diabetic Living
Creamy Cranberry Salad -- e-w

Plan ahead…needs to chill at least 4 hours
Serves: 8

1 envelope unflavored gelatin
1 tsp. sugar
1/2 c. water
1 c. fresh or frozen raspberries, thawed
1/2 c. whole cranberry sauce
1 8-oz. pkg reduced-fat cream cheese, softened
1/2 c. low-calorie cranberry juice
Optional: 1/4 c. chopped pecans, toasted
Optional: Sugared Cranberries
Optional: Sugared fresh basil leaves

In a small saucepan, combine gelatin and sugar. Stir in water. Cook and stir over medium-low heat until gelatin is dissolved.

In a large bowl, mash raspberries and cranberry sauce with potato masher until coarsely mashed. Add cream cheese. Beat with electric mixer on low to medium speed until combined. Slowly beat in cranberry juice. Stir in gelatin mixture and if desired, pecans

Divide mixture among 8 4-oz. stainless gelatin molds – or – 4 oz ramekins – or – pour mixture into a 1-1/2 qt. glass dish. Cover and chill for at least 4 hours or until firm.

Unmold individual salads onto salad plates. If desired, garnish with sugared cranberries and basil leaves.

One serving w/o optional items equals: 118 calories…7 gm fat (4 gm saturated)…22 mg cholesterol…118 mg sodium…11 gm carbohydrate…1 gm fiber…4 gm protein +++Exchanges: 1 carbohydrate…1 fat +++WWP: 3