Pecan Cranberry Salad

Low-calorie gelatin thickens, but doesn't set in this tangy holiday side dish. Sprinkle with pecans before serving. The perfect choice if you are on a diabetic diet.

Pecan Cranberry Salad + enlarge image
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15 users rated this recipe an average rating of 4.0
Makes:
10 servings
Serving Size:
1/3 cup
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Pecan Cranberry Salad

Ingredients
1
12 ounce package fresh cranberries
1
cup water
1/2
cup sugar
1
4-serving-size package sugar-free low-calorie cranberry- or raspberry-flavored gelatin
1
15 1/4 ounce can crushed pineapple (juice pack)
1/3
cup coarsely chopped pecans, toasted

Directions

  1. In a large saucepan, combine cranberries and the water. Bring to boiling; reduce heat. Simmer, uncovered, about 3 minutes or until berries pop.
  2. Remove from heat. Add sugar and gelatin, stirring to dissolve. Stir in undrained pineapple. Transfer to a serving bowl. Cover and chill about 6 hours or until firm. To serve, sprinkle with pecans. Makes 10 (1/3-cup) servings.

Nutrition Facts

(Pecan Cranberry Salad)
    Per serving:
  • 106 kcal cal.,
  • 3 g fat
  • 27 mg sodium,
  • 20 g carb.,
  • 2 g fiber,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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