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Published on January 29, 2019

Cranberry Salad

Cranberries and walnut


  • 2 cups fresh or frozen cranberries
  • 1 cup water
  • 1 cup Splenda granulated
  • 2 (4 servings) packages sugar-free gelatin
  • 1 cup boiling water
  • 1 cup diced celery
  • 1 can (8 ounces) crushed pineapple in juice, undrained
  • 1/2 cup chopped walnuts


  1. Bring cranberries and water to a boil. Remove from heat when cranberries have popped open. Stir in Splenda. Set aside to cool.
  2. Dissolve gelatin in 1 cup boiling water. Add cranberry sauce; mix thoroughly. Add celery, pineapple with juice and walnuts.
  3. Pour into a mold or bowl. Refrigerate several hours or overnight until firm.

Serves: 82 (Amount per serving)
Calories: 8, Fat: 5g, Carbohydrates: 9g, Protein: 2g, Sodium: 32mg