Layered cranberry-applesauce salad
15 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Envelopes unflavored gelatin | |
| 1¾ | cup | Water |
| ½ | cup | Sugar |
| 12 | ounces | Frozen cranberry juice concentrate; (1 can) thawed and undiluted |
| 1¼ | cup | Unsweetend applesauce |
| 1¼ | cup | Whole cranberry sauce |
| 1 | cup | Low-fat sour cream |
| ¼ | cup | Chopped walnuts |
| 2 | tablespoons | Powdered sugar |
Directions
Sprinkle gelatin over water in a medium saucepan; let stand 1 minute. Stir in sugar. Cook over medium heat, stirring until gelatin and sugar dissolve.
Remove from heat.
Reserve 2 teaspoons concentrate; add remaining concentrate to gelatin mixture. Stir in cranberries and applesauce. Pour half of mixture into an 11- x 7- x 2-inch baking dish.
Cover; chill until firm. Reserve remaining gelatin mixture; do not chill.
Combine reserved 2 teaspoons concentrate, sour cream, walnuts, and powdered sugar; stir well. Spread over firm gelatin layer. Gradually pour reserved gelatin mixture over sour cream mixture. Cover and chill until firm. Yield: 15 servings (serving size: 1 [2-¼- x 2-inch] piece).
Recipe By : Cooking Light, Nov/Dec 1993, page 143 Posted to MC-Recipe Digest V1 #278 Date: Mon, 4 Nov 1996 23:27:04 +0000 From: Patti McCoy <patti-will-mccoy@...> NOTES : To serve, cut salad lengthwise into 3 equal pieces; cut crosswise into 5 equal pieces.