THANKSGIVING: FRESH CRANBERRY JELLO SALAD(click here to print)

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

Directions

1. Dissolve gelatin in 2 cups of boiling water.
2. Stir in cold water and pour into a 8x8 baking dish. Place in the refrigerate to start setting.
3. In a food processor, blend together the cranberries, pecans, celery and sugar into small chunks.
4. Measure 1/2 cup of the pineapple with the juice. Stir into the cranberry mixture.
5. When the jello is slightly set, stir in the cranberry mixture and refrigerate until it is firm, 4-6 hours.
6. When ready to serve, cut into 9 servings and top each with 2 TBS of whipped topping

Only 6 carbs.  serves 6 to 8

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