How to Make Fresh Cranberry Salad

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FRESH CRANBERRY SALAD:
1 Large Package Raspberry Jello *(Use Sugar Free for Diabetic Approved)
2 Cups Boiling Water
1 Cup Cold Water
1 Cup Fresh Whole Cranberries
1/2 Cup Pecan Pieces
1/2 Cup Canned Crushed Pineapple in 100% Juice (Undrained)
1/3 Cup Chopped Celery
1 TSP Light Sugar (Sugar/Stevia Blend); We used natural organic cane sugar
1 Cup plus 2 TBS Light Whipped Topping

DIRECTIONS:
-Dissolve gelatin in 2 cups of boiling water.
-Stir in cold water and pour into an 8x8 baking dish. Place in refrigerator to start settling.
-In a food processor, blend together the cranberries, pecans, celery, and sugar into small chunks
-Measure 1/2 cup of the pineapple with the juice. Stir into the cranberry mixture.
-When the gelatin is "slightly" set, stir in the cranberry mixture and refrigerate until it is firm; 4-6 hours
-When ready to serve, cut into 9 servings and top each with 2 TBS of the whipped topping.

NUTRITIONAL FACTS: *Based on using the sugar free & Light sugar blend items

Servings 9
Calories 85
Total Fat 5g
Saturated Fat 0g
Sodium 56mg
Carbohydrates 6g
Dietary Fiber 1g
Protein 1g

**Please note that nutritional facts are approximated**