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.



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Servings: 10
Serving size: 1/3  cup
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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
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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