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Creamy Cranberry Salad

Makes: 6 to 8 servings
Prep 15 mins Chill 4 hrs
Creamy Cranberry Salad
Ingredients
  • 1/2  cup  water
  • 1  envelope unflavored gelatin
  • 1 8  ounce package  cream cheese or reduced-fat cream cheese (Neufchatel), softened
  • 1 12  ounce carton  cranberry-strawberry or cranberry-raspberry crushed fruit
  • 1/4  cup  chopped pecans
  •  Sugared cranberries* (optional)
  •  Sugared fresh basil leaves* (optional)
Directions

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.

From the Test Kitchen*
  • To make sugared cranberries and basil leaves, sprinkle berries and leaves with water. Roll in sugar, turning to coat evenly.
Nutrition Facts (Creamy Cranberry Salad)
  • Servings Per Recipe 6,
  • cal. (kcal) 267,
  • Fat, total (g) 16,
  • chol. (mg) 41,
  • sat. fat (g) 9,
  • carb. (g) 25,
  • pro. (g) 4,
  • sodium (mg) 125,
  • Percent Daily Values are based on a 2,000 calorie diet

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