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Fresh Cranberry Salad Recipe

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This recipe for Fresh Cranberry Salad, by , is from Meme's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Lynn Nye


1 large pkg. sugar free Raspberry Jello
2 cups boiling water
1 cup cold water
1 cup fresh whole cranberries
1/2 cup pecan pieces
1/2 cup canned crushed pineapple in 100% pineapple juice, undrained
1/3 cup chopped celery
1 tsp light sugar (sugar/stevia blend)
1 cup plus 2 TBS light whipped topping

Dissolve gelatin in 2 cups of boiling water.
Stir in cold water and pour into a 8x8 baking dish. Place in the refrigerate to start setting.
In a food processor, blend together the cranberries, pecans, celery and sugar into small chunks.
Measure 1/2 cup of the pineapple with the juice. Stir into the cranberry mixture.
When the jello is slightly set, stir in the cranberry mixture and refrigerate until it is firm, 4-6 hours.
When ready to serve, cut into 9 servings and top each with 2 TBS of whipped topping.

A low carb option to gelatin salads




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