This recipe is a tradition at my Thanksgiving table. It's a recipe my great grandmother used to make every Thanksgiving, and the tradition passed on to my family. And now it's an absolute must!
I've altered the recipe to be more Diabetic friendly, but it tastes just like the original recipe. And is still just as loved by me. Seriously, I could eat the whole pan for dessert, that's how much I love it.
The thing that may seem strange in this recipe is the fact that there is celery in it. Don't let that scare you away. The celery with the pineapple and fresh cranberries is so refreshing and delicious. The flavor is absolutely amazing. Give it a try!
Makes 9 Servings
1 large package sugar free raspberry jello
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% pineapple juice, undrained
1/3 cup chopped celery
1 tsp light sugar (sugar/stevia blend)
1 cup plus 1 TBS light whipped topping
Dissolve gelatin in boiling water. When dissolved, add the cold water. Pour in a 8x8 baking dish and place in refrigerator to start setting.
In a food processor, blend the cranberries, pecans, celery and sugar into small chunks. Measure out 1/2 cup of the pineapple with juice and mix together with the cranberry mixture.
When jello is slightly set, stir in the cranberry mixture and refrigerate until firm, 4-6 hours.
When ready to serve, cut into 9 squares and top each with 2 TBS light whipped topping.
For 1/9 the recipe: 85 calories, 5g fat, 0g saturated fat, 56mg sodium, 6g carbohydrates,
1g fiber, 1g protein
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