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Double Berry Jello Salad
Whole cranberry in the salad makes this a perfect holiday addition.
3 oz raspberry gelatin, sugar free
1 <span class="measurestring" title="cup (8 fl oz)">cup</span> boiling water
16 oz cranberry sauce, whole berry
3/4 cup chopped celery, finely chopped
1/2 cup chopped pecan nuts
1 head lettuce
Combine gelatin and boiling water in a glass bowl, stirring until all gelatin is dissolved.
Chill until mixture is the consistency of unbeaten egg whites (about 40 minutes).
Stir in the cranberry sauce, chopped pecans and finely chopped celery.
Spray square glass casserole dish with non-stick spray or oil lightly with vegetable oil.
Spoon mixture into dish, cover and chill until firm, about 3 hours. Serve as a salad, on a bed of lettuce or arugula, if desired.
in 1 serving of Double Berry Jello Salad.
, 60% carbs, 16% protein.
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