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Holiday Cranberry Salad

Photo: Oxmoor House
Yield 5 servings (serving size: 1/2 cup)
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. 

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)

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. To serve, unmold salad onto a lettuce-lined serving plate, if desired.

Cook's Notes

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.

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