Pecan Cranberry Salad
Low-calorie gelatin thickens, but doesn't set in this tangy holiday side dish. Sprinkle with pecans before serving. The perfect choice if you are on a diabetic diet.
Ingredients
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1 12-ounce package fresh cranberries
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1 cup water
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1/2 cup sugar
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1 4-serving-size package sugar-free low-calorie cranberry- or raspberry-flavored gelatin
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1 15-1/4-ounce can crushed pineapple (juice pack)
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1/3 cup coarsely chopped pecans, toasted
Directions
1.
In a large saucepan, combine cranberries and the water. Bring to boiling; reduce heat. Simmer, uncovered, about 3 minutes or until berries pop.
2.
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.
Nutrition information
Calories 106, Total Fat 3 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 27 mg, Carbohydrate 20 g, Fiber 2 g, Protein 1 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Fruit .5, Other Carbohydrate 1, Fat .5.
Percent Daily Values are based on a 2,000 calorie diet
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