Cranberry Orange Salad
Yield
6 servingsPrep
25 minCook
0 minReady
4 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
oranges
|
*
|
| ½ | cup |
cranberries
raw |
|
| 1 | x |
sugar substitute
equal to 1 tablespoon sugar |
* |
| 1 | package |
gelatin, unflavored
sugar free, red |
|
| ¾ | cup |
water
boiling |
|
| ½ | cup |
water
cold |
|
| 1 | x |
ice cubes
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
oranges
|
*
|
| 118 | ml |
cranberries
raw |
|
| 1 | x |
sugar substitute
equal to 1 tablespoon sugar |
* |
| 1 | package |
gelatin, unflavored
sugar free, red |
|
| 177 | ml |
water
boiling |
|
| 118 | ml |
water
cold |
|
| 1 | x |
ice cubes
|
*
|
Directions
Quarter the orange and remove seeds, Combine orange and cranberries in food processor and chop finely.
Add sugar substitute and set aside.
Dissolve gelatin in boiling water.
Combine cold water and enough ice cupes to make 1 cup ice water.
Add water to gelatin and stir. Set aside until ice cubes melt.
Add fruit mixture. Pour into a 2 cup mold or an 8 inch square pan which has been sprayed with Pam.
Chill until firm.
