Cranberry Gelatin Salad

This is an easy make-ahead dish for a holiday dinner; it keeps well for several days in the fridge. This low fat, crunchy, super food salad is traditional for our Thanksgiving dinner. The salad can be made low sugar by using sugar-free lemon Jello and Splenda.

Ingredients:

1 6-oz package of lemon Jello (either with sugar or sugar-free)

1 cup boiling water (heat 1 cup water in a glass measuring cup for 2-3 min in

microwave on HI)

1 envelope of plain gelatin (about 1 tbsp of gelatin powder) soaked in ¼ cup

of cold water

8-10 oz of fresh cranberries, rinsed and soft berries discarded

6 oz of crushed pineapple

2 stalks celery, chopped into fine pieces

½ cup of chopped walnuts

1/6 cup of sugar or Splenda

• Dissolve the lemon jello and soaked gelatin in the boiling water in a 1.5 to 2 quart glass or ceramic dish

• Chop fresh cranberries in a food processor with about ½ cup of water

• Add chopped cranberries, celery, walnuts and sugar or Splenda to the dissolved gelatin

• Mix well, and refrigerate until firm

• You can decorate the top of the gelatin with halved cranberries before chilling.