Wednesday, September 2, 2009

Cranberry Thanksgiving Salad

CRANBERRY THANKSGIVING SALAD

2 C. fresh cranberries
1/2 C. Splenda
1 1/2 C. cold water
1 (4-serving) pkg. sugar-free strawberry Jell-O
2 C. (2 med.) diced bananas
6 T. (1 1/2 oz.) chopped walnuts
1/4 C. fat free mayo
1/2 C. Cool Whip Free
Lettuce leaves

In a medium saucepan, combine cranberries, Splenda and water.
Cook over medium heat until cranberries become soft, stirring often.
Remove from heat. Stir in dry Jell-O.

Refrigerate until syrupy. Fold in bananas and walnuts. Pour into
8x8" dish. Refrigerate until set. Cut into 8 servings. In a
small bowl, combine mayo and Cool Whip. For each serving, place
salad piece on lettuce leaf and top with full 1 T. mayo mixture.

Serves 8 - Each serving equals:
HE: 3/4 Fr, 1/2 Fa, 1/4 Pr, 1/4 Sl, 4 OC
104 Calories, 4 gm Fa, 1 gm Pr, 16 gm Ca, 72 mg So, 11 mg Cl, 2 gm Fi
DIABETIC: 1/2 Fr, 1/2 Fa, 1/1 St/Ca

from "Healthy Exchanges Newsletter" November 2000

1 comment:

  1. Nice recipe. Easy to cock healthy food. Thanks for sharing. Cranberries contains lots of nutrition and minerals. A daily glass of cranberry juice will treat diseases like cystitis.

    the vert

    ReplyDelete

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