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 meal that’s both simple and delightful? Look no further than our So-Simple Cranberry Gelatin Salad! This eye-catching dish is not only a feast for the eyes but also a treat for the taste buds, making it the perfect side dish, antipasti, or even a light snack. With its bright red hue and the tangy sweetness of cranberry-orange sauce combined with fresh raspberries, this salad is sure to impress your guests at any gathering.

What makes this recipe even more appealing is its versatility. It’s gluten-free, dairy-free, and low FODMAP, making it suitable for a variety of dietary needs. Whether you’re hosting a holiday dinner, a summer barbecue, or simply looking for a refreshing treat, this gelatin salad fits the bill. Plus, it’s incredibly easy to prepare! With just a few simple steps and minimal equipment, you can create a stunning dish that will have everyone asking for the recipe.

Imagine serving this beautiful gelatin salad at your next event, where its vibrant colors and delightful flavors will steal the show. Not only is it a delicious addition to your table, but it also offers a light and refreshing contrast to heavier dishes. So, gather your ingredients and get ready to impress with this So-Simple Cranberry Gelatin Salad!

Ingredients

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

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%