From Light & Tasty
 

The festivities will start off on a "berry" flavorful note when this fruity salad is on the table. Evelyn Joy of Alameda, California created the recipe. "You can serve this as a colorful holiday dessert,too," she suggests. "To add a little crunch, sprinkle low-fat graham cracker over the top."


INGREDIENTS



* 2 packages (.3 ounce each) sugar-free raspberry gelatin
* 1-3/4 cups reduced-calorie cranberry-raspberry juice, divided
* 1 can (16 ounces) whole-berry cranberry sauce
* 1 can (20 ounces) crushed pineapple, undrained
* 2-1/2 cups frozen unsweetened raspberries, thawed
* 1 cup (8 ounces) reduced-fat sour cream
* 2 tablespoons brown sugar
* 1 cup reduced-fat whipped topping


SERVINGS 12
CATEGORY Low Fat
PREP 10 min.
TOTAL 10 min.


DIRECTIONS




In a large bowl, dissolve gelatin in 1 cup boiling cranberry juice. Stir in cranberry sauce, breaking up mixture. Stir in remaining cranberry juice until blended. Cover and refrigerate until partially set, about 1-1/4 hours.
    Fold in pineapple and raspberries. Transfer to an 11-in. x 7-in. x 2-in. dish coated with nonstick cooking spray. Refrigerate until firm. In a bowl, combine sour cream and brown sugar until blended. Fold in whipped topping. Spread over gelatin mixture. Serve immediately. Yield: 12 servings.

 



NUTRITIONAL INFO




Nutritional Analysis: One piece equals 148 calories, 2 g fat (2 g saturated fat), 7 mg cholesterol, 28 mg sodium, 30 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 fruit, 1 starch