Diabetic Cranberry Layer Salad Recipes

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LAYERED CRANBERRY SALAD



Layered Cranberry Salad image

An easy and colorful addition to your holiday table, our layered cranberry salad is made with cream cheese, cranberry sauce, crushed pineapple and whipped topping.

Provided by Deborah Harroun

Categories     Side Dish

Time 15m

Yield 8

Number Of Ingredients 4

1 package (8 oz) cream cheese, softened
1 container (8 oz) frozen whipped topping, thawed
1 can (8 oz) crushed pineapple, drained
2 cans (14 oz each) whole berry cranberry sauce

Steps:

  • In medium bowl, beat cream cheese with electric mixer on medium speed until light and fluffy. Fold in whipped topping. Stir in pineapple.
  • Pour cranberry sauce into separate bowl; stir to break up any large chunks.
  • In each of 8 glass dishes, spoon cranberry sauce to cover bottom of dish. Spoon cream cheese mixture evenly over cranberry sauce. Top with remaining cranberry sauce. Serve or refrigerate.

Nutrition Facts : ServingSize 1 Serving

SUGAR-FREE CRANBERRY GELATIN SALAD



Sugar-Free Cranberry Gelatin Salad image

"We don't miss the sugar in this cool, tart and tangy gelatin salad," writes Janet Davis of Atkinson, Nebraska. "It's my family's favorite, especially at the holidays because of its festive color. Walnuts and celery adds a delightful crunch."

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 12 servings.

Number Of Ingredients 7

1 package (12 ounces) fresh or frozen cranberries, thawed
1 can (12 ounces) frozen apple juice concentrate, thawed
2 packages (.3 ounce each) sugar-free raspberry gelatin
1 can (8 ounces) crushed pineapple, undrained
1 cup chopped celery
1 medium navel orange, peeled, sectioned and chopped
1/2 cup chopped walnuts

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.

Nutrition Facts : Calories 115 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 49mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

DIABETIC CRANBERRY LAYER SALAD



Diabetic Cranberry Layer Salad image

One of the gals at the doctor's office(and a reader of my article) sent this to me to try and share with other readers. She said her family really loves this and her granddaughter gets a kick out of trying to figure out how she got the "middle" in it. Cook time is chill time.

Provided by Redneck Epicurean

Categories     Gelatin

Time 2h15m

Yield 9 squares

Number Of Ingredients 5

2 (3 ounce) boxes sugar-free raspberry gelatin
2 cups hot water (one boiling)
1 cup whole berry cranberry sauce (reduced sugar or sugar-free if you can get them)
1 cup pecans, chopped
1 cup sour cream

Steps:

  • Mix cranberries and 1 cup hot water together in a blender and puree until smooth.
  • Dissolve Jello in the cup of boiling water. Stir the Jello and pecans into the cranberries. Pour half into an 8x8-inch pan. Chill in the freezer until firm, about 30 minutes.
  • Remove pan and spread with sour cream. Cover with remaining Jello. Chill until firm in refrigerator.

Nutrition Facts : Calories 222.3, Fat 14.1, SaturatedFat 4.1, Cholesterol 11.2, Sodium 186.4, Carbohydrate 29.9, Fiber 1.5, Sugar 12.2, Protein 4.9

GREEN SALAD WITH CRANBERRY VINAIGRETTE



Green Salad with Cranberry Vinaigrette image

Green salad that is especially pretty to serve during the Christmas holidays.

Provided by Nancy W

Categories     Vinaigrette Dressing

Time 20m

Yield 8

Number Of Ingredients 12

1 cup sliced almonds
3 tablespoons red wine vinegar
⅓ cup olive oil
¼ cup fresh cranberries
1 tablespoon Dijon mustard
½ teaspoon minced garlic
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons water
½ red onion, thinly sliced
4 ounces crumbled blue cheese
1 pound mixed salad greens

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Arrange almonds in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.
  • In a blender or food processor, combine the vinegar, oil, cranberries, mustard, garlic, salt, pepper, and water. Process until smooth.
  • In a large bowl, toss the almonds, onion, blue cheese, and greens with the vinegar mixture until evenly coated.

Nutrition Facts : Calories 218.5 calories, Carbohydrate 6.2 g, Cholesterol 10.6 mg, Fat 19.2 g, Fiber 2.7 g, Protein 6.5 g, SaturatedFat 4.4 g, Sodium 405.1 mg, Sugar 1.1 g

THANKSGIVING CRANBERRY SAUCE (DIABETIC)



Thanksgiving Cranberry Sauce (Diabetic) image

I got this recipe in response to a request on the diabetic forum from LARavenscroft. I just made this for my DH for Thanksgiving. It is so easy to make and looks like a whole berry sauce. This is the simplest of homemade cranberry sauces - no spices, no orange peel, nothing extra. It is about the thickness of pudding. Use it not only only with turkey, but to put over yogurt or ricotta cheese for breakfast or a snack, or accompanying cheeses and nuts as a dessert.

Provided by Oolala

Categories     Sauces

Time 17m

Yield 2 1/4 cups, 6 serving(s)

Number Of Ingredients 4

1 (12 ounce) bag fresh cranberries
1 cup sugar substitute, like Splenda, choose one that equals 1 cup of regular sugar
1 cup water
1/4 teaspoon salt

Steps:

  • Put cranberries in a pot on the stove, and pick through to remove soft and/or brown ones.
  • Add the rest of the ingredients, stir, and bring to a boil on medium-high heat.
  • Stir frequently - the cranberries will pop, and then release their "gel" and the sauce will come together like magic. This takes about 10 minutes.
  • Remove from heat and let cool completely before refrigerating.

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