Woodruff County
Family and Consumer Science
AETN Recipes - Cranberry Salad
9 oz crushed unsweetened pineapple, juice packed
3 oz sugar-free cherry gelatin
1 Tbsp. lemon juice
¼ cup Splenda or sugar substitute equivalent
1 cup fresh cranberries, ground
1 small orange, ground
1 cup chopped celery
½ cup pecans, broken
Drain pineapple and save juice. Set pineapple aside for later use. Combine
pineapple juice with water to equal 2 cups liquid. Prepare gelatin according
to package label using juice-water mixture for the liquid. Once gelatin is
dissolved, stir in lemon juice. Chill until partial set. In a separate bowl,
combine pineapple, sugar substitute, cranberries, orange, celery and nuts. Pour
into large mold and chill until set.
Servings: 8
Calories: 80
Carbohydrates: 11 g
Fat: 3g
Nikki Schaefer
Woodruff County
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