Holiday Cranberry Salad

Holiday Cranberry Salad Recipe
Photo: Oxmoor House
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. 

Yield:

5 servings (serving size: 1/2 cup)

Recipe from

Nutritional Information

Calories 50
Caloriesfromfat 0.0 %
Fat 0.8 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 1.4 g
Carbohydrate 9.8 g
Fiber 1.2 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 17 mg
Calcium 0.0 mg

Ingredients

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)
Cooking spray
Green leaf lettuce (optional)

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

All-New Complete Step-by-Step Diabetic

March 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note