Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Yogurt | 170g plain Greek | 100 |
| Cranberry | 1 cup raw (100g) | 46 |
| Walnut | 1 walnut half (4g) | 26 |
| Water | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 pack (4-serving-size) sugar-free cranberry jello, divided
- 2 cup Boiling water, divided
- 1 cup Cranberry juice
- 1 can 1-lb can whole-berry cranberry sauce
- 1 cup Fat-free sour cream
- 1/4 cup Chopped walnuts
- =
Directions
Place 1 package gelatin in large bowl and stir in 1 cup boiling water until gelatin is dissolved.
Add cranberry juice.
Cool about 15 minutes, then add cranberry sauce.
Pour mixture into a 13-by-9-by-2-inch baking dish and let set until firm in the refrigerator.
In a small bowl, combine remaining package of gelatin and remaining 1 cup boiling water; stir until gelatin is dissolved.
Let cool about 15 minutes, then add sour cream and walnuts.
When first layer is firm, spread second layer on top and refrigerate until set, at least 1 hour.
Cut into squares before serving.
Makes 8 to 10 servings.