Cranberry-Raspberry Gelatin Salad |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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The festivities will start off on a berry flavorful note when this fruity salad is on the table. Evelyn Joy of Alameda, California created the recipe. You can serve this as a colorful holiday dessert,too, she suggests. To add a little crunch, sprinkle low-fat graham cracker over the top. Ingredients:
2 packages (.3 ounce each) sugar-free raspberry gelatin |
1-3/4 cups reduced-calorie reduced-sugar cranberry-raspberry juice, divided |
1 can (14 ounces) whole-berry cranberry sauce |
1 can (20 ounces) crushed pineapple, undrained |
2-1/2 cups frozen unsweetened raspberries, thawed |
1 cup (8 ounces) reduced-fat sour cream |
2 tablespoons brown sugar |
1 cup reduced-fat whipped topping |
Directions:
1. In a large bowl, dissolve gelatin in 1 cup boiling cranberry juice. Stir in cranberry sauce, breaking up mixture. Stir in remaining cranberry juice until blended. Cover and refrigerate until partially set, about 1-1/4 hours.
2. Fold in pineapple and raspberries. Transfer to an 11-in. x 7-in. dish coated with cooking spray. Refrigerate until firm. In a bowl, combine sour cream and brown sugar until blended. Fold in whipped topping. Spread over gelatin mixture. Serve immediately. Yield: 8 servings.
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