Holiday & Seasonal Recipes : Cranberries Last Updated: Jul 5th, 2009 - 19:31:12 Cran-Raspberry Ring By Sandra Woodruff  Printer friendly page Yield: 10 servings 2 packages (4 serving size) sugar-free raspberry gelatin 1 1/4 cups boiling water 1 cup frozen raspberries, thawed and crushed 1 cup whole-berry cranberry sauce 1/3 cup chopped walnuts (optional) 1 cup nonfat or light sour cream or 8 ounces reduced-fat cream cheese, softened 1 pound seedless green grapes (optional) 1. Place the gelatin in a medium heat-proof bowl, add the boiling water, and stir for 2 minutes, or until the gelatin is completely dissolved. 2. Pour the juice that has accumulated from the thawed raspberries into a 2-cup measure, and add enough cold water to bring the volume to 1 1/2 cups. Add the juice-water mixture to the hot gelatin mixture, and stir to mix well. 3. Pour 1 cup of the gelatin mixture into a small bowl and set aside at room temperature. Refrigerate the remaining gelatin for about 40 minutes, or until the gelatin is the consistency of raw egg whites. Whisk the raspberries, cranberry sauce, and if desired, the walnuts into the thickened gelatin, then spoon the mixture into a 6-cup ring mold or bundt pan lightly coated with nonstick cooking spray. Refrigerate for about 1 hour, or until the gelatin is set but still sticky to the touch. 4. Slowly add the reserved 1 cup of gelatin to the sour cream or cream cheese, and stir with a wire whisk or beat with an electric mixer until smooth. Pour over the gelatin-fruit mixture in the mold. Cover, and refrigerate for at least 6 hours, or until firm. 5. Unmold* the gelatin onto a serving plate. If desired, arrange some of the grapes in the center of the ring, and the rest around the outer edges of the ring. Slice and serve chilled. Alternatively, layer the gelatin into an 8-inch (2-quart) square dish, chill until firm, and cut into squares to serve. Nutritional Facts (per serving) Calories: 78 Carbohydrates: 17 g Fiber: 1.2 g Fat: 0 g Sat. Fat: 0 g Cholesterol: 0 mg Protein: 2.6 g Sodium: 67 mg Calcium: 31 mg Diabetic exchanges: 1 carbohydrate *To unmold the ring, loosen the edges of the gelatin with a knife. Place a serving platter upside down over the mold, and invert the mold onto the platter. It should slide out easily. If it does not, dip the mold in warm (not hot) water for 5 to 10 seconds before unmolding. © Copyright 2005 by eatsmarttoday.com Top of Page