Ingredients
1 C boiling water
1 pkg 3 oz SF cranberry-raspberry gelatin
1 can 16 oz whole-berry cranberry sauce(SF if possible)
2 C light whipped topping
1/4 C chopped toasted pecans
Combine boiling water and gelatin, stir until
dissolved; stir in cranberry sauce.
Refrigerate until mixture mounds when dropped from a spoon, about 30 minutes. Fold in whipped topping.
Spoon into serving dishes, sprinkle with pecans,
Chill until set, 2 to 3 hours.
Nutritional Information Per Serving (1/6 of recipe):Calories: 210, Fat: 5.9 g, Cholesterol: 0 mg, Sodium: 47 mg,
Protein: 1.1 g, Carbohydrate: 36.2 g
Diabetic Exchanges: 2-1/2 Bread/Starch, 1 Fat
