Photo: Oxmoor House
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. 

How to Make It

Step 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.

Step 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.

Step 3

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

Chef'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

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Ratings & Reviews

Kahepfin's Review

November 26, 2009
This was the perfect cranberry salad for Thanksgiving! I loved the texture, and tartness of the salad. It was delicious and amazing! I searched endlessly for the perfect recipe, and this was it! I recommend it highly! I altered the serving size, however, by multiplying everything by 3 (for my family size).

Okiecook's Review

March 05, 2014
I made this several times and liked it, but my favorite was to substitute cherry flavored jello. I could have eaten the whole batch!