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Title: Cranberry Orange Salad
Categories: Diabetic Lowfat Salad Lowcal
Yield: 6 Servings

1/2cRaw Cranberries
  Sugar substitute equal to 1
  Tablespoon sugar
1pkSugar free gelatin, red
3/4cBoiling water
1/2cCold water
  Ice cubes

Quarter the oragne and remove seeds, Combine orange and cranberries in food processor and chop finely. Add sugar substitute and set aside. dissolve gelatin in boiling water. Combine cold water and enough ice cupes to make 1 cup ice water. Add water to gelatin and stir. Set aside until ice cubes melt. Add fruit mixture. Pour into a 2 cup mold or an 8 inch square pan which has been sprayed with Pam. Chill until firm.

NUTRIENT ANALYSIS: 35 Calories per serving Recipe provided by EVMS (Eastern Virginia Medical School), Norfolk, VA. Submitted by Dick Miale and sampled at Diabetes Holiday Food Fest, Chesapeake General Hospital, Chesapeake, VA.