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Cranberry Orange Salad

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Yield: 6 servings

1 md Orange 1 pk Sugar free gelatin, red
1/2 c Raw Cranberries 3/4 c Boiling water
Sugar substitute equal to 1 1/2 c Cold water
Tablespoon sugar Ice cubes

Quarter the oragne and remove seeds, Combine orange and cranberries
in food processor and chop finely. Add sugar substitute and set
aside. dissolve gelatin in boiling water. Combine cold water and
enough ice cupes to make 1 cup ice water. Add water to gelatin and
stir. Set aside until ice cubes melt. Add fruit mixture. Pour into a
2 cup mold or an 8 inch square pan which has been sprayed with Pam.
Chill until firm.

NUTRIENT ANALYSIS: 35 Calories per serving Recipe provided by EVMS
(Eastern Virginia Medical School), Norfolk, VA. Submitted by Dick
Miale and sampled at Diabetes Holiday Food Fest, Chesapeake General
Hospital, Chesapeake, VA.

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Comments

Cranberry Orange Salad<br /> Yield: 6 servings<br /> <br /> 1 md Orange 1 pk Sugar free gelatin, red<br /> 1/2 c Raw Cranberries 3/4 c Boiling water<br /> Sugar substitute equal to 1 1/2 c Cold water<br /> Tablespoon sugar Ice cubes<br /> <br /> Quarter the oragne and remove seeds, Combine orange and cranberries<br /> in food processor and chop finely. Add sugar substitute and set<br /> aside. dissolve gelatin in boiling water. Combine cold water and<br /> enough ice cupes to make 1 cup ice water. Add water to gelatin and<br /> stir. Set aside until ice cubes melt. Add fruit mixture. Pour into a<br /> 2 cup mold or an 8 inch square pan which has been sprayed with Pam.<br /> Chill until firm.<br /> <br /> NUTRIENT ANALYSIS: 35 Calories per serving Recipe provided by EVMS<br /> (Eastern Virginia Medical School), Norfolk, VA. Submitted by Dick<br /> Miale and sampled at Diabetes Holiday Food Fest, Chesapeake General<br /> Hospital, Chesapeake, VA.<br /> <br />
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