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Saturday, November 19, 2011

Creamy Cranberry jello

stir together this easy molded cream cheese and gelatin salad in minutes and let it chill. If you don't have a fancy mold for this creamy cranberry salad, make it in a 1 1/2-quart glass dish and serve it family-style.

  • 1/2 cup  water
  • 1 envelope  unflavored gelatin
  • 1 8-ounce package  cream cheese or reduced-fat cream cheese (Neufchatel), softenedOn Sale
  • 1 12-ounce carton  cranberry-strawberry or cranberry-raspberry crushed fruit
  • 1/4 cup  chopped pecansOn Sale
  •   Sugared cranberries* (optional)
  •   Sugared fresh basil leaves* (optional)

In a 1-cup glass measure, stir together water and gelatin; let stand for 5 minutes to soften.
Meanwhile, in a medium bowl, beat cream cheese with an electric mixer on low to medium speed until smooth. Beat in crushed fruit and pecans; set aside.
In a medium saucepan containing 1 inch water, place the glass measure with gelatin mixture. Heat until gelatin dissolves, stirring constantly.
Stir gelatin into cranberry mixture. Pour mixture into a 3 1/2- or 4-cup mold or divide it among eight 4-ounce gelatin molds. Cover and chill for at least 4 hours or until firm. Unmold salad onto a serving plate or individual salad plates. If desired, garnish with sugared cranberries and basil. Makes 6 to 8 servings.
*Note: To make sugared cranberries and basil leaves, sprinkle berries and leaves with water. Roll in sugar, turning to coat evenly.

Nutrition Facts
Calories 267, Total Fat 16 g, Saturated Fat 9 g, Cholesterol 41 mg, Sodium 125 mg, Carbohydrate 25 g, Fiber 0 g, Protein 4 g.
Percent Daily Values are based on a 2,000 calorie diet

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