Serves: 15
Total Calories: 182
* Blend cream cheese, sour cream, splenda and lemon juice. Spread over gelatin salad.
1. Cook cranberries in 2 cups water until soft. Add splenda and again bring to a boil. Remove from heat stir in gelatin to dissolve. Add additional water to reserved pineapple juice to equal 1 cup. Add to gelatin refrigerate until partially set. Fold in apple, celery, nuts and crushed pineapple.
2. Pour into a 13 x 9-inch glass dish chill until set. Spread with the following topping and chill 3 to 4 hours.
This Frosted Cranberry Salad recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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