Cranberry Star Mold
Yield
8 servingsPrep
20 minCook
25 minReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
cranberry sauce
|
|
| 1 | can |
pineapple
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
cranberry sauce
|
|
| 1 | can |
pineapple
|
*
|
Directions
Drain one 9-ounce can (1 cup) crushed pineapple, reserving syrup.
Add boiling water to syrup to make 1¼ cups.
Dissolve 1 package raspberry flavored gelatin in the hot liquid; chill until partially set.
Fold in one cup drained orange sections (membrane removed), and the pineapple.
Whip 1 cup heavy cream; fold in.
Pour into 1½ mold. Chill until set.
Unmold; top with whipped cream.
