Recipe - Layered Cranberry-Applesauce Salad

2 Envelopes unflavored gelatin
1 Three fourths cup Water
One half cup Sugar
12 ounce Frozen cranberry juice
concentrate; (1 can)
thawed and undiluted
1 One fourth cup Unsweetend applesauce
1 One fourth cup Whole cranberry sauce
1 cup Lowfat sour cream
One fourth cup Chopped walnuts
2 tablespoon Powdered sugar

Sprinkle gelatin over water in a medium saucepan; let stand 1 minute. Stir
in sugar. Cook over medium heat, stirring until gelatin and sugar dissolve.
Remove from heat.

Reserve 2 teaspoons concentrate; add remaining concentrate to gelatin
mixture. Stir in cranberries and applesauce. Pour half of mixture into an
11 x 7 x 2inch baking dish.

Cover; chill until firm. Reserve remaining gelatin mixture; do not chill.

Combine reserved 2 teaspoons concentrate, sour cream, walnuts, and powdered
sugar; stir well. Spread over firm gelatin layer. Gradually pour reserved
gelatin mixture over sour cream mixture. Cover and chill until firm. Yield:
15 servings (serving size: 1 [2One fourth x 2inch] piece).
Recipe By : Cooking Light, Nov/Dec 1993, page 143

Posted to MCRecipe Digest V1 #278

Date: Mon, 4 Nov 1996 23:27:04 +0000

From: Patti McCoy pattiwillmccoy@postoffice.worldnet.att.net

NOTES : To serve, cut salad lengthwise into 3 equal pieces; cut crosswise
into 5 equal pieces.