Cranberry Salad Recipe
Diabetic Friendly Recipe
A tangy cranberry salad with fresh plump cranberries, gelatin, diced celery, crushed pineapple and walnuts.
2 cups cranberries
1 cup water
24 packets sweetener or 1-cup spoonful sweetener
1 small package cranberry or cherry sugar free gelatin
1 cup diced celery
1 can of (7-1/4 ounces) crushed pineapple, in juice
1/2 cup chopped walnuts
Bring cranberries and water to a boil.
Remove from heat when cranberries have popped open.
Add Equal or sweetener of choice and stir. Set aside to cool.
Dissolve gelatin with one cup boiling water.
Add cranberry sauce; mix thoroughly. Add celery, pineapple and walnuts. Pour into a mold or bowl. Place in refrigerator until set.
Recipe makes 8 servings
Calories: 92; Fat: 5g; Cholesterol: 0mg; Sodium: 43mg; Carbohydrate: 9g; Protein: 1g
Diabetic Exchanges: 1-1/2 Fruit, 1 Fat