| Cranberry Orange Salad 2
2 cups of fresh cranberries
1 cup of water
1 cup of diet crushed pineapple, drained
1/2 cup of chopped fresh orange sections
1 envelope of unflavored gelatin
1/4 cup of cold water
sugar substitute to taste
1/4 teaspoon of grated orange rind
Combine cranberries and 1 cup water; cook until skins pop. Soften gelatin in 1/4 cup water. Add pineapple, orange sections, and cooked cranberries to gelatin. Stir to dissolve gelatin. Add sugar substitute and orange rind. Pour into 3 cup mold; chill until set.
Yield: 4 (3/4 cup servings). Exchanges: 1 fruit. Calories 40. 100g = 6 cholesterol, 0 protein, 0 fat. Low sodium (3-4 gm Na): OK. Low Cholesterol: OK.
|
|
|
