This entry was posted on Thursday, November 30th, 2006 at 10:26 and is filed under Salads and Dressings. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
Cranberry Salad
Serves: 8
CarbsPerServing: 6.125g (Carbs for pineapple not included in the total)
Effort:Easy
Ingredients:
- 1 can crushed unsweetened pineapple (9-oz.) juice packed
- 1 sugar-free cherry gelatin (.3-oz.)
- 1 tablespoon lemon juice
- 1/4 cup artificial sweetener
- 1 cup fresh cranberries – chopped fine
- 1 small orange, peeled, quartered and chopped small
- 1 cup celery, chopped
- 1⁄2 cup pecans, or other nuts, optional
How to Prepare:
Drain pineapple and save juice. Set pineapple aside for later use. Now combine pineapple juice with water to equal 2 cups liquid and prepare gelatin according to package label using juice-water mixture for the liquid.
Once gelatin is dissolved, stir in lemon juice. Chill until partially set. In a separate bowl, combine the pineapple, sugar substitute, cranberries, orange, celery and nuts. Add this mixture to the partially set gelatin and stir until blended. Then pour into large mold or individual molds. Chill until firm.
Do not use fresh or frozen pineapple in this recipe! It will not allow the gelatin to jell.
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