Title: Layered Cranberry-Applesauce Salad
Categories: Salads
Yield: 15 Servings

2 Envelopes unflavored gelatin
1 3/4 c Water
1/2 c Sugar
12 oz Frozen cranberry juice
-concentrate; (1 can)
-thawed and undiluted
1 1/4 c Unsweetend applesauce
1 1/4 c Whole cranberry sauce
1 c Low-fat sour cream
1/4 c Chopped walnuts
2 tb Powdered sugar

Sprinkle gelatin over water in a medium saucepan; let stand 1 minute. Stir
in sugar. Cook over medium heat, stirring until gelatin and sugar dissolve.
Remove from heat.

Reserve 2 teaspoons concentrate; add remaining concentrate to gelatin
mixture. Stir in cranberries and applesauce. Pour half of mixture into an
11- x 7- x 2-inch baking dish.

Cover; chill until firm. Reserve remaining gelatin mixture; do not chill.

Combine reserved 2 teaspoons concentrate, sour cream, walnuts, and powdered
sugar; stir well. Spread over firm gelatin layer. Gradually pour reserved
gelatin mixture over sour cream mixture. Cover and chill until firm. Yield:
15 servings (serving size: 1 [2-1/4- x 2-inch] piece).
Recipe By : Cooking Light, Nov/Dec 1993, page 143

Posted to MC-Recipe Digest V1 #278

Date: Mon, 4 Nov 1996 23:27:04 +0000

From: Patti McCoy

NOTES : To serve, cut salad lengthwise into 3 equal pieces; cut crosswise
into 5 equal pieces.