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1/2
cup water
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1
envelope unflavored gelatin
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1
8 ounce package cream cheese or reduced-fat cream cheese (Neufchatel), softened
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1
12 ounce carton cranberry-strawberry or cranberry-raspberry crushed fruit
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1/4
cup chopped pecans
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Sugared cranberries* (optional)
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Sugared fresh basil leaves* (optional)
1. In a 1-cup glass measure, stir together water and gelatin; let stand for 5 minutes to soften.
2. Meanwhile, in a medium bowl, beat cream cheese with an electric mixer on low to medium speed until smooth. Beat in crushed fruit and pecans; set aside.
3. In a medium saucepan containing 1 inch water, place the glass measure with gelatin mixture. Heat until gelatin dissolves, stirring constantly.
4. Stir gelatin into cranberry mixture. Pour mixture into a 3 1/2- or 4-cup mold or divide it among eight 4-ounce gelatin molds. Cover and chill for at least 4 hours or until firm. Unmold salad onto a serving plate or individual salad plates. If desired, garnish with sugared cranberries and basil. Makes 6 to 8 servings.
- Note *To make sugared cranberries and basil leaves, sprinkle berries and leaves with water. Roll in sugar, turning to coat evenly.
- Servings Per Recipe 6,
- Calories 267,
- Protein (gm) 4,
- Carbohydrate (gm) 25,
- Fat, total (gm) 16,
- Cholesterol (mg) 41,
- Saturated fat (gm) 9,
- Sodium (mg) 125,
- Percent Daily Values are based on a 2,000 calorie diet
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Instead of gelatin I like to use raspberry jello. Its a Thanksgiving tradition on our table.
11/9/2010 04:39:48 PM Report Abuse