| 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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