Thursday, December 4, 2008

Cran-Raspberry Fruit Salad

I started making this recipe several years ago for Thanksgiving, to replace our traditional can of Ocean Spray jellied cranberry sauce (cut in perfect little slices). I've adapted it a bit over time to include less sugar and calories. It's now one of my favorite jello salad recipes.

Cran-Raspberry Fruit Salad

1 8-ounce can crushed pineapple, drained, reserving juice
1/2 cup Light Cranberry Juice Cocktail
Juice from one lemon
1 3-ounce package sugar free raspberry-flavored gelatin
1 16-ounce can Whole Berry Cranberry Sauce

Combine reserved pineapple juice, cranberry juice cocktail and lemon juice in a medium saucepan. Bring to a boil. Remove from heat. Add gelatin, stirring until it is completely dissolved. Break up cranberry sauce with a fork. Stir into gelatin mixture. Refrigerate until mixture begins to set. Stir in pineapple. Chill until firm.

Makes 8 servings

Recipe Credit: Arrion Rathsack &

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