2 (3 oz.) pkg. sugar-free cranberry or raspberry gelatin dessert mix
1 c. boiling water
1 can whole-berry cranberry sauce (16 oz.)
1 (20 oz.) can juice packed crushed pineapple, drained
4 oz. light cream cheese, softened
4 oz. fat-free cream cheese, softened
1 c. fat-free sour cream (8 oz.)
2 tbsp. sugar
1/4 c. chopped walnuts

In a large bowl, combine the gelatin and water. Stir for 2 minutes or until dissolved. Stir in the cranberry sauce, breaking up any clumps. Stir in the pineapple. Pour into a shallow 2-quart dish. Cover and refrigerate for 2 hours or until firm. In a medium bowl, with an electric mixer set on medium speed, beat the light cream cheese and fat-free cream cheese until smooth. Beat in the sour cream and sugar. Spread over the gelatin salad and top with the walnuts.

Makes 8 servings.

More Healthy Homestyle Cooking, 2000.