This cranberry gelatin salad sets chopped cranberries, apple, pineapple, and optional walnuts in an 8-inch square dish, then adds a creamy yogurt and cream cheese topping. The fruit layer needs 4–6 hours to set before the topping is spread over it.
Cranberry layer
- 1 (0.3-ounce) package sugar-free cranberry gelatin mix
- 1 cup boiling water
- 1/2 cup cold water
- 1 cup fresh cranberries, chopped, or frozen cranberries, thawed
- 1 medium apple, diced, about 1 cup
- 1/2 cup crushed pineapple, drained
- 1/4 cup chopped walnuts, optional
Cream cheese topping
- 4 ounces reduced-fat cream cheese, softened
- 1/2 cup plain nonfat Greek yogurt
- 2 tablespoons powdered sugar substitute, such as Swerve or stevia
- 1/2 teaspoon vanilla extract
- 2 tablespoons light whipped topping, optional
Instructions
- Dissolve the gelatin in the boiling water, stirring for about 2 minutes. Stir in the cold water.
- Add the cranberries, apple, pineapple, and optional walnuts. Pour into an 8-by-8-inch dish or decorative bowl and refrigerate for 4–6 hours, until fully set.
- Beat the cream cheese until smooth. Add the yogurt, powdered sweetener, and vanilla; beat until creamy. Fold in the optional whipped topping.
- Spread the topping over the set cranberry layer. Add extra chopped walnuts or cranberries as an optional garnish.
- Refrigerate the assembled dish for at least 30 minutes before serving.
