Holiday Cranberry Salad

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 Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 50
  • Calories from fat: 0.0%
  • Fat: 0.8g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1.4g
  • Carbohydrate: 9.8g
  • Fiber: 1.2g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 17mg
  • Calcium: 0.0mg

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

  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.
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.

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