1 env. unflavored gelatin
1/4 c. cold water
2 c. cranberries
1 1/2 c. water
1 1/2 tbsp. liquid sweetener
1/2 c. unsweetened applesauce
1/2 c. finely chopped celery
1/4 c. nonfat dry milk
1/4 c. ice water

Soften gelatin in cold water. Combine cranberries and water. Cook until skins pop and berries are soft. Force through food mill; add softened gelatin, stirring to dissolve. Add sweetener and applesauce. Chill until mixture begins to thicken. Add celery. Combine dry milk powder and ice water in small bowl. Beat with mixer on high speed until consistency of heavy cream. Fold into cranberry mixture. Spoon into a lightly oiled 5 cup mold or into 12 individual molds. Chill until set.

Amount: 12 servings; Exchange: 1 serving equals 1/2 fruit. Calories: 1 serving equals 22.