Fresh Cranberry Salad
This salad has been a favorite of mine for many years. Double the recipe to make it in a 13 by 9 inch glass pan. For a more festive touch, pour this into a jello mold and let it set in refrigerator over night.Ingredients
- 1 large pkg. sugar free Raspberry Jello
- 2 cups boiling water
- 1 cup cold water
- 1 cup fresh whole cranberries
- 1/2 cup pecan pieces
- 1/3 cup chopped celery
- 1 tsp light sugar (sugar/stevia blend)
- 1 cup plus 2 TBS whipped, Heavy whipping cream
- Dissolve gelatin in 2 cups of boiling water.
- Stir in cold water and pour into a 8x8 baking dish. Place in the refrigerate to start setting.
- In a food processor, blend together the cranberries, pecans, celery and sugar into small chunks.
- Measure 1/2 cup of the pineapple with the juice. Stir into the cranberry mixture.
- When the jello is slightly set, stir in the cranberry mixture and refrigerate until it is firm, 4-6 hours.
- When ready to serve, cut into 9 servings and top each with 2 TBS of whipped topping
Only 6 carbs. serves 6 to 8
*www.diabeticconnect.com*
*www.diabeticconnect.com*
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