November 2002 Recipe
Layered Cranberry-Apple Mold

2 pkg (3 oz) or 1 - 6 oz lemon sugar free jello
1/4 C sugar substitute (SugarLike®)
1/4 t salt
2 C boiling water
1 1/2 C cranberry-apple drink (Lightstyle)
1 can (8 oz) whole berry cranberry sauce
2 C (1 - 4 1/2 oz container) non-dairy whipped topping
1/4 C mayonnaise
1 unpeeled apple, cored & finely diced

Dissolve jello, sugar & salt in boiling water. Add cranberry-apple drink. Set aside 2 C jello mixture. Blend cranberry sauce into remaining jello mixture. Chill until thickened. Pour into an 8 C ring mold. Chill until set, but not firm. Meanwhile, chill the reserved 2 C jello mixture until thickened. Blend in whipped topping and mayonnaise. Add apple. Spoon over first layer in mold. Chill until firm, at least 6 hours or overnight. Unmold. Garnish with crisp salad greens. 7 1/2 C or 12-14 servings.

From November 2002 Newsletter
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