Cranberry Salad Recipe Photo - Diabetic Gourmet Magazine Recipes

Ingredients

  • 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


Directions

  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.

Notes:

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



Recipe Options - Cool Things You Can Do

Scroll down to comment or see what others said. You can also share, rate, print, email or Favorite this recipe to your Recipe Box right now.