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