| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Salads | 15 | Servings | |
INGREDIENTS
| 2 | Envelopes unflavored gelatin | |
| 1 3/4 | c | Water |
| 1/2 | c | Sugar |
| 12 | oz | Frozen cranberry juice |
| concentrate 1 can | ||
| thawed and undiluted | ||
| 1 1/4 | c | Unsweetend applesauce |
| 1 1/4 | c | Whole cranberry sauce |
| 1 | c | Low-fat sour cream |
| 1/4 | c | Chopped walnuts |
| 2 | T | Powdered sugar |
INSTRUCTIONS
Sprinkle gelatin over water in a medium saucepan; let stand 1 minute. Stir in sugar. Cook over medium heat, stirring until gelatin and sugar dissolve. Remove from heat. Reserve 2 teaspoons concentrate; add remaining concentrate to gelatin mixture. Stir in cranberries and applesauce. Pour half of mixture into an 11- x 7- x 2-inch baking dish. Cover; chill until firm. Reserve remaining gelatin mixture; do not chill. Combine reserved 2 teaspoons concentrate, sour cream, walnuts, and powdered sugar; stir well. Spread over firm gelatin layer. Gradually pour reserved gelatin mixture over sour cream mixture. Cover and chill until firm. Yield: 15 servings (serving size: 1 [2-1/4- x 2-inch] piece). Recipe By : Cooking Light, Nov/Dec 1993, page 143 Posted to MC-Recipe Digest V1 #278 Date: Mon, 4 Nov 1996 23:27:04 +0000 From: Patti McCoy <patti-will-mccoy@postoffice.worldnet.att.net> NOTES : To serve, cut salad lengthwise into 3 equal pieces; cut crosswise into 5 equal pieces.
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