Low Carb Holiday Crunchy Cranberry Jello Salad Food

LOW CARB HOLIDAY CRUNCHY CRANBERRY JELLO SALAD

Steps:

• Heat 1 1/2 cups water, Splenda, almond extract and cranberries in saucepan over medium heat with cover on pan until most of the cranberries burst open. Stir frequently. It will thicken as you go.
• While this is simmering, chop celery, apples and pecans (you can buy the pecans already chopped but it costs more).
• After the berries are ready, remove from heat and stir in the two packages of Black Cherry Jello. Return to heat and add in 3/4 cup water and package of Raspberry Jello. Let reach a boil then remove from heat.
• Pour into glass pan or I prefer one of those fancy glass bowls on a pedestal for better presentation and refrigerate until set. Can start in freezer if you are in a hurry, but regular setting time in the fridge is overnight. Serve and enjoy!

SUGAR-FREE CRANBERRY GELATIN SALAD

Steps:

• In a 3-qt. microwave-safe dish, combine cranberries and apple juice concentrate; cover with waxed paper. Microwave on high for 6 to , 7-1/2 minutes or until most of the berries have popped. Immediately stir in gelatin powder until dissolved. Cool for 10-15 minutes. Add remaining ingredients; mix well. Pour into a 2-qt. ring mold coated with cooking spray. Refrigerate until firm, about 3 hours. Unmold onto a serving plate just before serving.

AMAZING JELL-O CRANBERRY SALAD (AKA CRANBERRY CRACK)

Steps:

• In large bowl, dissolve jello in 2 cups boiling water.
• Add pineapple juice to measuring cup and add water until you have 1.5 cups pineapple juice and water combined.
• Add pineapple juice/water to jello, stir.
• Place cranberries and sugar into food processor and pulse till sugar is thoroughly combined and the cranberries are in small pieces
• Add chopped apple, pineapple, mandarin oranges, nuts and cranberry pieces to large serving container..
• Add liquid jello to dish and stir everything around.
• Place in fridge.
• When ready to serve, with a fork, stir cranberry jello salad around with a fork, breaking up the jello.
• Transfer to a serving dish and enjoy!

LOW CARB/SUGAR FREE JELLO FLUFF SALAD RECIPE

Steps:

• Place whipping cream, mixing bowl and beaters in freezer for about 10 minutes before starting. (Helps the whipping cream whip faster and fluffier
• Mix the Jello powder and cottage cheese together until completely combined.
• Add pecans and shredded cheese to the jello mixture, combine.
• Whip the cream to the soft peak stage and add in your sweetener.
• Continue whipping cream until it forms stiff peaks.
• Gently fold whipped cream and jello mixture together until completely combined.
• Chill 2 to 4 hour before serving. (Though I never wait that long when making this for me, lol!)

HOLIDAY CRANBERRY JELLO SALAD

Steps:

• Bring water to a boil.
• Add hot water to a med-large tempered bowl along with the orange juice and jello flavoring packets and disssolve thoroughly.
• Chill until syrupy (30-40 mins)in a 9 x 9 or 9 X 13 dish (the only slight difference will be the depth of salad).
• Chop celery finely in Food Processor, remove to a small dish and set aside.
• Peel rind close to the zest.
• Grind rind and cranberries in food processor until chopped ever so thinly (I remember when we chopped all by hand!).
• Add sugar and mix with cranberry mixture. I stir right into food processor for one less dish.
• When jello is syrupy, add cranberry mixture, nuts and finely chopped celery, mixing well in your dish.
• Or you can transfer into a mold.
• Refrigerate until firm (several hours).

CRANBERRY JELLO SALAD RECIPE

Steps:

• Open can of pineapple and drain pineapple, reserving juice. Pour juice into a 4 cup liquid measuring dish.
• Remove 1 Tablespoon of the crushed pineapple and set aside for garnish {if desired}
• Add enough cold water to pineapple juice until it measure 3 cups; pour int a large saucepan.
• Bring juice to a boil then remove from heat immediately.
• Add gelatin. Whisk mixture at least 2 minutes until completely dissolved.
• Add cranberry sauce and stir. {Gelatin mixture should be thick}.
• Pour mixture into a large bowl. Refrigerate 15 - 30 minutes or until slightly thickened.
• Remove from fridge and stir in pineapple, apples and walnuts; stir gently.
• Pour into a medium serving bowl. & refrigerate for 4 hours or until completely firm.
• Top with reserved crushed pineapple just before serving.
• Store leftover gelatin in refrigerator.