Diabetic Cranberry Layer Salad |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 10 |
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One of the gals at the doctor's office(and a reader of my article) sent this to me to try and share with other readers. She said her family really loves this and her granddaughter gets a kick out of trying to figure out how she got the middle in it. Cook time is chill time. Ingredients:
2 (3 ounce) boxes sugar-free raspberry gelatin |
2 cups hot water (one boiling) |
1 cup whole berry cranberry sauce (reduced sugar or sugar-free if you can get them) |
1 cup pecans, chopped |
1 cup sour cream |
Directions:
1. Mix cranberries and 1 cup hot water together in a blender and puree until smooth.
2. Dissolve Jello in the cup of boiling water. Stir the Jello and pecans into the cranberries. Pour half into an 8x8-inch pan. Chill in the freezer until firm, about 30 minutes.
3. Remove pan and spread with sour cream. Cover with remaining Jello. Chill until firm in refrigerator.
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