| Cranberry Chiffon Salad
Calories: 40 per serving Exchanges: 1 serving = 1 fruit
1 envelope of unflavored gelatin
1/4 cup of cold water
2 cups of whole cranberries
1 1/2 cup of water
1/4 cup of nonfat dry milk powder
Artificial sweetener equal to 1 1/2 tablespoons of sugar
1/2 cup of unsweetened applesauce
1/2 cup of finely chopped celery
1/4 cup of ice water
Soften gelatin in cold water. Combine cranberries and water; cook until skins pop and berries are soft. Force through food mill; add softened gelatin, stirring to dissolve. Add sweetener and applesauce; chill until mixture begins to thicken. Add celery.
Combine dry milk and ice water in small bowl of mixer; beat on high speed until it is the consistency of heavy cream. Fold into cranberry mixture. Spoon into a lightly oiled 1-quart mold. Chill until set.
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