Karen’s Cranberry Salad

Name: Karen’s Cranberry Salad
Total time: 600 s
Yield: 8 servings
Cuisine: American
Ingredients: 1 large package raspberry or cranberry gelatin (sugar free is fine); 1 cup boiling water; 1 can (14 oz.) whole berry cranberry sauce; 2 cup Greek fat free plain yogurt; 1 cup chopped pecans; 2 stalks finely chopped celery (optional)

Performance Triad @cook_2940124

Army Public Health Center

For the Performance Triad, please use the nutrient & serving size information provided below.
Recipe Analysis: (1 serving = 2 cups)
Per Serving: 266 calories; 9g protein; 10g fat, 39g carbs (4.5 carbs: 1 protein)
Recipe = 1 servings of vegetables, 2 servings of fruit (0 vegetable per serving, 0 fruit per serving)

*This recipe is from Operation Live Well: Favorite Fall and Holiday Recipes.

Performance Triad @cook_2940124

Army Public Health Center

*This recipe is from Operation Live Well: Favorite Fall and Holiday Recipes.

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Ingredients

10 mins

8 servings

1 largepackage raspberry or cranberry gelatin (sugar free is fine)
1 cupboiling water
1 can(14 oz.) whole berry cranberry sauce
2 cupGreek fat free plain yogurt
1 cupchopped pecans
2stalks finely chopped celery (optional)

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Steps

10 mins

1

Mix gelatin and water and dissolve
2

With an electric hand mixer, slowly blend cranberry sauce into the gelatin, and then add the restof the ingredients
3

Pour into a serving bowl and refrigerate until set (usually about 4 hours but may be made up to36 hours prior to serving.
4

* This tastes a lot like yogurt or a cranberry pudding. Nutritional information per serving: Calories (Kcal): 249; Carbohydrates (g): 31; Fat (g): 10; Protein (g): 7; Sodium (mg): 81; Sugar (g): 26.