1
unpeeled seedless orange, cut into 1-inch pieces
Additional fresh cranberries, orange slices and mint sprigs, if desired
Creamy Topping
2/3
cup vanilla yogurt
1/3
cup reduced-fat sour cream
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Steps
1
Drain pineapple, reserving juice in 4-cup measuring cup; set pineapple aside. Add enough water to pineapple juice to measure 2 1/2 cups; pour into 1-quart saucepan. Heat to boiling.
2
Place gelatin in rectangular baking dish, 11 x 7 x 1 1/2 inches (2-quart size). Add boiling juice mixture; stir until gelatin is completely dissolved. Add ice cubes; stir until ice is completely melted and gelatin begins to thicken. Place in freezer 10 to 15 minutes, stirring once or twice, until slightly thickened.
3
Meanwhile, place 2 cups cranberries and the orange in food processor. Cover and process until coarsely chopped; set aside.
4
Remove gelatin from freezer. Stir cranberry mixture and pineapple into gelatin. Cover with plastic wrap and refrigerate at least 30 minutes until firm. Garnish with cranberries, orange slices and mint. Serve with Creamy Topping.
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Canned pineapple is the best option for this easy molded fruit salad. The gelatin will not set up if you use fresh or frozen pineapple.
Method for Creamy Topping: Mix yogurt and sour cream in small bowl until blended. Cover and refrigerate until serving.
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Nutrition Facts
Serving Size:1 Serving
Calories
125
Calories from Fat
0
Total Fat
0g
Saturated Fat
0g
Cholesterol
0mg
Sodium
50mg
Total Carbohydrate
28g
Dietary Fiber
1g
Protein
3g
% Daily Value*:
Exchanges:
2 Fruit;
*Percent Daily Values are based on a 2,000 calorie diet.
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