So-Simple Cranberry Gelatin Salad

Gluten Free
Dairy Free
Low Fod Map
Health score
1%
So-Simple Cranberry Gelatin Salad
375 min.
10
115kcal

Suggestions


Looking for a refreshing and vibrant addition to your next gathering? Look no further than this So-Simple Cranberry Gelatin Salad! Perfectly suited for those with dietary restrictions, this delightful dish is gluten-free, dairy-free, and low FODMAP, making it a versatile choice for a variety of guests. With its bright colors and fruity flavors, it’s not just a salad; it’s a showstopper that will elevate your meal.

Imagine the sweet-tart taste of cranberry-orange sauce combined with the zesty notes of lemon-flavored gelatin, all beautifully complemented by fresh raspberries. This salad is not only a feast for the eyes but also a light and refreshing palate cleanser that can be served as a side dish, antipasti, or even a snack. With just a little bit of preparation, you can create a stunning centerpiece that will have everyone talking.

What’s more, this recipe is incredibly easy to make! With just a few simple steps and minimal equipment, you can whip up this delightful treat in no time. Just allow it to chill in the refrigerator, and you’ll have a deliciously cool salad ready to impress your friends and family. Whether it’s a holiday gathering, a summer barbecue, or a casual get-together, this So-Simple Cranberry Gelatin Salad is sure to be a hit!

Ingredients

  • cups water boiling
  • boxes gelatin powder lemon-flavored (4-serving size each)
  • 20 oz roasted cranberry sauce frozen thawed
  • cup raspberries fresh

Equipment

  • bowl

Directions

  1. Lightly brush 6 1/2-cup ring mold or 1 1/2-quart decorative bowl with vegetable oil.
  2. In large bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Stir in cranberry-orange sauce. Fold in raspberries.
  3. Pour into mold or bowl. Cover and refrigerate at least 6 hours but no longer than 24 hours.
  4. To unmold salad from ring mold, dip mold into hot water for 10 seconds.
  5. Place serving plate upside down onto mold; turn plate and mold over, then remove mold. Refrigerate salad until serving. If using decorative bowl, do not unmold; scoop salad from bowl to serve.

Nutrition Facts

Calories115kcal
Protein18.06%
Fat1.26%
Carbs80.68%

Properties

Glycemic Index
2.6
Glycemic Load
0.17
Inflammation Score
-1
Nutrition Score
2.0086956710919%

Flavonoids

Cyanidin
5.55mg
Petunidin
0.04mg
Delphinidin
0.17mg
Malvidin
0.02mg
Pelargonidin
0.13mg
Peonidin
0.01mg
Catechin
0.16mg
Epigallocatechin
0.06mg
Epicatechin
0.42mg
Epigallocatechin 3-gallate
0.06mg
Apigenin
0.01mg
Luteolin
0.01mg
Kaempferol
0.01mg
Myricetin
1.53mg
Quercetin
1.49mg

Nutrients percent of daily need

Calories:115.15kcal
5.76%
Fat:0.17g
0.26%
Saturated Fat:0.01g
0.06%
Carbohydrates:24.33g
8.11%
Net Carbohydrates:22.93g
8.34%
Sugar:18.56g
20.62%
Cholesterol:0mg
0%
Sodium:16.3mg
0.71%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.45g
10.9%
Copper:0.15mg
7.71%
Manganese:0.12mg
6.01%
Fiber:1.4g
5.61%
Vitamin C:3.71mg
4.5%
Vitamin E:0.63mg
4.21%
Selenium:2.46µg
3.52%
Iron:0.38mg
2.1%
Vitamin B2:0.03mg
1.73%
Vitamin K:1.73µg
1.65%
Magnesium:5.48mg
1.37%
Folate:4.77µg
1.19%