Sugar Free Cranberry Salad Recipes
SUGAR-FREE CRANBERRY GELATIN SALAD
"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
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
SUGAR FREE CRANBERRY SALAD
This is delicious and no one even knows that it is healthy! It does need to sit overnight, that time is NOT included in the prep time.
Provided by Mrs. Wright
Categories Winter
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- place the chopped cranberries and splenda in a cake pan and mix well. Push the berries to one end of the pan. Place the covered pan in the frig, tilting the end with the berries up. Leave in the frig overnight, carefully take from the frig and pour juice out or scoop berries out into a bowl. Mix in the pineapple, grapes, walnuts, and whipped topping. Chill for about an hour, mix in banana and serve.
Nutrition Facts : Calories 352.5, Fat 24.4, SaturatedFat 11.7, Cholesterol 60.8, Sodium 106.7, Carbohydrate 33.1, Fiber 5.2, Sugar 18.6, Protein 4.9
"CRANCRACK" CRANBERRY SALAD
This was my mothers recipe, and named by my son because it is so addictive. By replacing the Jell-O® with sugar-free Jello-O®, using no-sugar-added pineapple, and your choice of sugar substitute, this turns into a reduced-carb recipe. If you don't have a grinder, use a blender and water to grind the cranberries, then drain.
Provided by Luv2Cook
Categories Salad Fruit Salad Recipes Cranberry Salad Recipes
Time 55m
Yield 9
Number Of Ingredients 6
Steps:
- Process cranberries and orange in a food processor until finely ground.
- Stir boiling water, sugar, and gelatin together in a bowl until gelatin and sugar dissolve. Add cranberry mixture and pineapple with juice; stir. Pour into a 8-inch square serving dish, cover the dish with plastic wrap, and refrigerate until set, about 45 minutes.
Nutrition Facts : Calories 212.1 calories, Carbohydrate 53.5 g, Fat 0.1 g, Fiber 2.6 g, Protein 2.3 g, Sodium 87.7 mg, Sugar 49.3 g
GRANDMA FREEL'S CRANBERRY SALAD
This is a recipe my grandma made for a local JELL-O® contest. She won first place! It is a delicious salad like nothing I have ever seen. I grew up eating this cranberry salad every year at Thanksgiving. It reminds me of my grandma, who I loved so much!
Provided by Kristy
Categories Side Dish
Time 10h30m
Yield 16
Number Of Ingredients 7
Steps:
- Stir cranberries, sugar, and water together in a saucepan; cook over medium heat, stirring often, until most of the berries have popped open, about 20 minutes.
- Remove saucepan from heat. Stir gelatin into the cranberries mixture until dissolved completely; add celery, apple, and pecans and stir. Pour into a glass 13x9-inch dish.
- Refrigerate until set in the center, 10 to 12 hours.
Nutrition Facts : Calories 203 calories, Carbohydrate 40.4 g, Fat 5 g, Fiber 2.4 g, Protein 1.8 g, SaturatedFat 0.4 g, Sodium 58.1 mg, Sugar 36.9 g
VEGAN CRANBERRY FLUFF SALAD
Creamy, dreamy cranberry fluff salad made vegan with coconut whipped cream and vegan-friendly mini marshmallows. Is it a salad? Is it a dessert? Does it matter? :)
Provided by Kare for Kitchen Treaty
Number Of Ingredients 6
Steps:
- Place the cranberries and the sugar into a high-powered blender or food processor. Pulse until finely chopped but not pureed. Transfer mixture to an airtight container and refrigerate overnight. Add your cans of coconut milk to the refrigerator at the same time. The coconut cream needs to be chilled in order to make the coconut whipped cream.
- The next day, add cranberries to a large bowl. Drain the pineapple by pouring into a fine-mesh strainer and press gently on the pineapple with the back of a wooden spoon to extract as much liquid as possible. Pour drained pineapple into bowl with cranberries. Add 1/2 cup pecans. Stir until combined.
- To make the coconut whipped cream, scoop the coconut cream off of the top of the cans of coconut milk. Save the liquid for smoothies or discard. Add the coconut cream to a medium bowl. Using a hand mixer, whip the coconut cream until smooth and fluffy. Add 2 1/2 cups of the coconut whipped cream to the salad along with the marshmallows. Use a spatula to fold the whipped cream into the salad.
- Serve topped with remaining pecans. You can serve this immediately or refrigerate in an airtight container for 3-4 days (stir again before serving). Can also be frozen but I recommend thawing and stirring before serving (some cranberry fluff can be served frozen but we didn't think the vegan version was great frozen).
CRUNCHY CRANBERRY SALAD
This was something my momma always made for Thanksgiving. I found her recipe! I hope anyone tring this will enjoy it. This recipe can be sugar free.
Provided by Redallnite
Categories Berries
Time 35m
Yield 8-12 serving(s)
Number Of Ingredients 7
Steps:
- Boil cranberries and water until soft.
- Add sugar, cook 5 minute longer.
- Pour mixture over gelaten.
- Mix well.
- Add celery, nuts and salt.
- Chill until firm.
Nutrition Facts : Calories 374.4, Fat 5.6, SaturatedFat 0.5, Sodium 175.4, Carbohydrate 63.6, Fiber 1.9, Sugar 26.4, Protein 20.9
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