Molded Cranberry Salad
Yield
4 servingsPrep
10 minCook
5 minReady
4 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | tablespoon |
gelatin, unflavored
unflavored |
*
|
| 1 | cup |
ginger ale
diet |
*
|
| 1 | cup |
cranberries
coarsely chopped |
|
| ½ | tablespoon |
lemon juice
fresh |
|
| 1 | teaspoon |
orange zest
grated |
|
| 2 ½ | teaspoons |
artifical sweetener
or sugar |
* |
| ¼ | cup |
celery
finely chopped |
|
| ¼ | medium |
apples
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.5 | ml |
gelatin, unflavored
unflavored |
*
|
| 237 | ml |
ginger ale
diet |
*
|
| 237 | ml |
cranberries
coarsely chopped |
|
| 7.5 | ml |
lemon juice
fresh |
|
| 5 | ml |
orange zest
grated |
|
| 13 | ml |
artifical sweetener
or sugar |
* |
| 59 | ml |
celery
finely chopped |
|
| 0.3 | medium |
apples
chopped |
|
Directions
Sprinkle gelatin over 2 tablespoons ginger ale; let stand 5 minutes to soften.
Combine remaining ginger ale, cranberries, lemon juice and orange peel in a saucepan.
Bring quickly to a boil. Remove from heat. Add softened gelatin and sweetener; stir until gelatin dissolves.
Chill until partially set.
Stir in celery and apple.
Spoon into a rinsed mold. Refrigerate at least 4 hours until set.
