Directions:
- In a bowl, combine the cranberries and sugar; cover and refrigerate for 8 hours or overnight.
- In a large saucepan, combine the cranberry mixture and gelatin. Cook and stir until gelatin is completely dissolved; cool. Fold in the yogurt and whipped topping. Pour into a 2-qt. serving bowl. Sprinkle with pecans. Refrigerate for 2 hours or until firm. Yield: 10 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 133.09 Kcal (557 kJ) | ||
| Calories from fat | 53.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.95g | 9% | |
|---|---|---|---|
| Cholesterol | 0.74mg | 0% | |
| Sodium | 16.93mg | 1% | |
| Potassium | 43.58mg | 1% | |
| Total Carbs | 20.32g | 7% | |
| Sugars | 18.84g | 75% | |
| Dietary Fiber | 0.7g | 3% | |
| Protein | 1.12g | 2% | |
| Vitamin C | 3.6mg | 6% | |
| Iron | 0.2mg | 1% | |
| Calcium | 12.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 359.87 Kcal (1507 kJ) | ||
| Calories from fat | 144.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.08g | 9% | |
|---|---|---|---|
| Cholesterol | 1.99mg | 0% | |
| Sodium | 45.79mg | 1% | |
| Potassium | 117.85mg | 1% | |
| Total Carbs | 54.94g | 7% | |
| Sugars | 50.94g | 75% | |
| Dietary Fiber | 1.9g | 3% | |
| Protein | 3.03g | 2% | |
| Vitamin C | 9.7mg | 6% | |
| Iron | 0.6mg | 1% | |
| Calcium | 35mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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