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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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With less than 10 grams of carbohydrate, this low-sugar cranberry congealed salad is perfect for the holidays when you or any of your guests have diabetes and need to follow a diabetic meal plan. Ingredients:
2 cups fresh or frozen cranberries, thawed |
1/4 cup measures-like-sugar calorie-free sweetener |
1 (0.3-ounce) package sugar-free lemon gelatin |
1 1/4 cups boiling water |
1/2 cup finely chopped celery (about 2 stalks) |
1 cup finely chopped granny smith apple (about 1 medium) |
cooking spray |
green leaf lettuce (optional) |
Directions:
1. Place cranberries in a food processor; process 30 seconds or until chopped. Combine cranberries and sweetener in a large bowl; let stand 30 minutes or until sweetener dissolves. Combine gelatin and boiling water in a large bowl; stir 2 minutes or until gelatin dissolves. Chill until the consistency of unbeaten egg white.
2. Stir cranberry mixture, celery, and apple into gelatin mixture. Pour mixture into a 3-cup mold coated with cooking spray. Cover and chill until firm.
3. To serve, unmold salad onto a lettuce-lined serving plate, if desired.
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