Cranberry Orange Salad

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Submitted by Dick Miale and sampled at diabetes holiday food fest, Chesapeake General Hospital, Chesapeake, VA

  • recipe provided by EVMS (Eastern Virginia Medical School), Norfolk, VA



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

Nutritional information[edit]

35 calories per serving