Tuesday, November 19, 2013

Cranberry Salad Mold

Just in time for Thanksgiving, this colorful mold with its interesting texture provides a cool accompaniment to any dinner. Using fat free, sugar free gelatins greatly reduces the number of calories normally found in gelatin molds.

                                                                                    Makes 8 servings
2          cups cranberries
1          small, sweet apple, unpeeled, chopped
½         cup canned crushed pineapple (packed in juice), drained
            (Reserve 2 tablespoons of the juice.)
        cup sugar
2          3 ounce packages fat free, sugar free cranberry or strawberry gelatin
1          cup small ice cubes
½         cup finely chopped celery
1          teaspoon lemon extract
1          teaspoon orange extract

Gather ingredients.

In a blender or food processor, combine cranberries, apple, pineapple, reserved pineapple juice, and sugar. 

Turn blender on and off a few times to finely chop the fruits.

Follow the directions on the package of flavored gelatin and reduce  of the water used.

Stir ice cubes into gelatin mixture. Stir until gelatin just begins to thicken. Remove and discard any remaining ice.

Stir chopped fruit into gelatin. 

Add celery and extracts, mixing well.  

Pour mixture into a 3-cup mold. 

Chill until firm. 

Unmold to serve.  (If you prefer, you can chill the mixture in a bowl and serve it right from the bowl.)

Each Serving Provides
Calories 145
Total Fat 0.1g           
Cholesterol 0mg      
Sodium 17mg
Total Carbohydrate 31.8g  
Dietary Fiber 3.1g   
Protein 4.3g

If you want more delicious recipes like this pre-order my cookbook Lean & Luscious 3rd Edition,  click here to get your copy.

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