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  • 1 12 ounce package fresh cranberries
  • 1 cup water
  • 1/2 cup sugar
  • 1 4-serving-size package sugar-free low-calorie cranberry- or raspberry-flavored gelatin
  • 1 15 1/4 ounce can crushed pineapple (juice pack)
  • 1/3 cup coarsely chopped pecans, toasted
In a large saucepan, combine cranberries and the water. Bring to boiling; reduce heat. Simmer, uncovered, about 3 minutes or until berries pop. Remove from heat. Add sugar and gelatin, stirring to dissolve. Stir in undrained pineapple. Transfer to a serving bowl. Cover and chill about 6 hours or until firm. To serve, sprinkle with pecans. Makes 10 (1/3 cup) servings

Make Ahead Tip

  • Make-Ahead Directions:

    Prepare as directed. Cover and chill for up to 1 week. Serve as directed.


  • Tip:

    To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

nutrition information

Per Serving: cal. (kcal) 106, Fat, total (g) 3, chol. (mg) 0, sat. fat (g) 0, carb. (g) 20, fiber (g) 2, pro. (g) 1, sodium (mg) 27, Fruit () 0.5, Other Carb () 1, Fat () 0.5, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet
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