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.

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