Nutty Cranberry Congealed Salad
Excellent Served with Poultry, Pork or Ham

• 1 (12-ounce) package fresh cranberries
• 1/2 cup sugar
• 3 (3-ounce) packages sugar free raspberry-flavored gelatin
• 2 cups boiling water
• 2 cups cranberry juice, chilled
• 1 (8-ounce) can crushed pineapple, in juice, undrained
• 2 celery ribs, diced (1 cup)
• 2/3 cup chopped pecans,toasted
• Lettuce leaves

Process cranberries in a food processor 30 seconds or until coarsely chopped, stopping once to scrape down sides.

Stir together cranberries and sugar in a bowl; set aside.

tir together gelatin and 2 cups boiling water in a large bowl 2 minutes or until gelatin dissolves. Add juice, and chill 30 minutes or until consistency of unbeaten egg whites.

Stir in cranberry mixture, pineapple, celery, and pecans. Spoon mixture into a lightly greased 10-cup Bundt pan; cover and chill 8 hours or until firm.
Unmold onto a lettuce-lined platter.

Per Serving: 208 Calories; 4g Fat (23.0% calories from fat); trace Saturated Fat; 9g Protein; 22g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 475mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1 Fruit; 1 Fat; 1/2 Other Carbohydrates.

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