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This is a nice, light, refreshing dessert with the tartness of cranberries. I make it with sugar-free and fat-free ingredients so it’s guilt-free as well.
Heat cranberry juice to boiling in a saucepan (or in microwave). Remove from heat and stir in raspberry gelatin, stirring till dissolved. Using an electric mixer on high, beat cranberry sauce in a small bowl for 1 minute. Stir into gelatin mixture. Chill until mixture begins too thicken, but not set. Gently fold in whipped topping. Chill until firm.
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