| 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 |
tb |
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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