Ingredients for Cranberry Pineapple Minis
- Crushed Pineapple
- Raspberry Gelatin Powder
- 1 (14 ounce) can cranberry sauce
- 1/2 cup chopped walnuts
- Green Apple
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How to Make Cranberry Pineapple Minis
- Drain one 20-ounce can of pineapple chunks, reserving the juice.
- Add enough water to the reserved pineapple juice to measure 2 1/2 cups.
- Pour the liquid into a medium saucepan and bring to a boil over medium heat.
- In a large bowl, combine 1 (3 ounce) package of cranberry flavored gelatin and 1 (3 ounce) package of lime flavored gelatin.
- Pour the boiling pineapple juice mixture over the gelatin mixes in the large bowl.
- Stir for 2 minutes, or until the gelatin powder is completely dissolved.
- Stir in one 20-ounce can of drained pineapple chunks, 1 (14 ounce) can of cranberry sauce, 1/2 cup chopped walnuts, and 1 medium apple, peeled, cored, and diced.
- Spoon the mixture into 24 paper-lined muffin cups, filling each about 2/3 full.
- Refrigerate for at least 2 1/2 hours, or until firm.
- Carefully remove the cranberry pineapple minis from the muffin cups and serve.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
69g
Fat
1g
Carbs
6g
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Lactose 30 Minutes Or Less Time To Make Course Preparation For Large Groups Low Protein Healthy 5 Ingredients Or Less Gelatin Desserts Lunch Snacks Easy Beginner Cook Dietary Low Sodium Gluten Free Low Cholesterol Low Saturated Fat Inexpensive Egg Free Free Of Something Low In Something Number Of Servings
