With less than 10 grams of carbohydrate, this low-sugar cranberry congealed salad is perfect for the holidays when you or any of your guests have diabetes and need to follow a diabetic meal plan.
2 cups fresh or frozen cranberries, thawed
1/4 cup "measures-like-sugar" calorie-free sweetener
1 (0.3-ounce) package sugar-free lemon gelatin
1 1/4 cups boiling water
1/2 cup finely chopped celery (about 2 stalks)
1 cup finely chopped Granny Smith apple (about 1 medium)
Green leaf lettuce (optional)
How to Make It
Place cranberries in a food processor; process 30 seconds or until chopped. Combine cranberries and sweetener in a large bowl; let stand 30 minutes or until sweetener dissolves. Combine gelatin and boiling water in a large bowl; stir 2 minutes or until gelatin dissolves. Chill until the consistency of unbeaten egg white.
Stir cranberry mixture, celery, and apple into gelatin mixture. Pour mixture into a 3-cup mold coated with cooking spray. Cover and chill until firm.
To serve, unmold salad onto a lettuce-lined serving plate, if desired.
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