Ingredients for Diabetic Cranberry Layer Salad
- Sugar Free Raspberry Gelatin
- 1 cup boiling water
- Whole Berry Cranberry Sauce
- 1/2 cup chopped pecans
- 1 cup sour cream
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How to Make Diabetic Cranberry Layer Salad
- Combine 12 ounces fresh or frozen cranberries and 1 cup boiling water in a blender. Puree until completely smooth.
- In a separate bowl, dissolve 1 package (3 ounces) sugar-free cranberry gelatin in 1 cup boiling water according to package directions. Stir until completely dissolved.
- Gently stir 1/2 cup chopped pecans into the cranberry puree.
- Gradually whisk the dissolved gelatin into the cranberry-pecan mixture. Stir until well combined.
- Pour half of the cranberry-gelatin mixture into an 8x8 inch baking dish.
- Freeze for 30 minutes, or until completely firm.
- Remove from the freezer and spread 1 cup of sour cream evenly over the set cranberry layer.
- Pour the remaining cranberry-gelatin mixture over the sour cream layer.
- Refrigerate for at least 4 hours, or until completely set and firm.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
48g
Fat
20g
Carbs
9g