Cranberry Salad Recipe Photo - Diabetic Gourmet Magazine Recipes


  • 2 cups fresh or frozen cranberries
  • 1 cup water
  • 1 cup Equal Spoonful or Granulated*
  • 1 four-serving size cranberry or cherry sugar-free gelatin
  • 1 cup boiling water
  • 1 cup diced celery
  • 1 can (7-1/4 ounces) crushed pineapple in juice, undrained
  • 1/2 cup chopped walnuts


  1. Bring cranberries and water to a boil. Remove from heat when cranberries have popped open. Stir in Equal. Set aside to cool.
  2. Dissolve gelatin in 1 cup boiling water. Add cranberry sauce; mix thoroughly. Add celery, pineapple with juice and walnuts. Pour into a mold or bowl. Refrigerate several hours or overnight until firm.


A great salad for the holidays, combining fresh or frozen cranberries, pineapple and chopped nuts in a sugar-free gelatin base. Plus, it has 58% fewer calories than the traditional recipe.

Recipe Yield: Serves: 8

Nutritional Information Per Serving:

Calories: 82
Fat: 5 grams
Sodium: 32 miligrams
Protein: 2 grams
Carbohydrates: 9 grams

Diabetic Exchanges

1/2 fruit, 1 fat

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