Frosted Cranberry Salad

Ingredients

*see below  for reduced sugar alternatives

2 (3 oz. pkgs) cherry or strawberry gelatin (cranberry is good if you can find it(or other red one)*<o:p></o:p>

1 ½ cups boiling water<o:p></o:p>

1 (1 lb.) can whole cranberry sauce*<o:p></o:p>

1 ½ cups ginger ale*<o:p></o:p>

1 cup chopped walnuts<o:p></o:p>

1 cup chopped unpared apple<o:p></o:p>

1 (8 ½ oz. can crushed pineapple in own juice, drained<o:p></o:p>

1 small banana, diced -(can omit if limits on potassium)

1 Tablespoon grated orange rind<o:p></o:p>

1 cup heavy cream<o:p></o:p>

1 (3 oz.) pkg. cream cheese, softened<o:p></o:p>

 <o:p></o:p>

Dissolve gelatin in boiling water, stirring well. Add cranberry sauce and stir well. Stir in ginger ale. Chill until thick and syrupy but not firmly set. Fold in walnuts, pineapple, apple banana and orange rind. Pour into a 9”x 13�?pan and chill until set. <o:p></o:p>

Combine heavy cream (or cool-whip if needing to reduce Phosphorus) and cream cheese. Beat with mixer until cream is whipped and mixture is thick. Spread over gelatin and chill at least one hour.<o:p></o:p>

* To make added sugar free, used sugar free gelatin, diet ginger ale and prepare cranberry sauce using 1 bag fresh cranberries, ½ cup water and a 3/4 cup of Splenda. Cover and simmer for about 5 minutes, stirring occasionally, until cranberry skins pop and mixture thickens slightly. (Use entire thing in salad; this also makes a good sugar-free relish with turkey or chicken) Half a recipe fits in a loaf pan. <o:p></o:p>

Procedure

Serving Information

• Serves:
• Fat: g
• Calories: