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.

Pecan Cranberry Salad
1/3 cup
by 3.5 2  people
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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.

nutrition information

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