Preach not to others what they should eat, but eat as becomes you, and be silent. —-Epictetus

Sunday, November 3, 2013

Cranberry Cream Cheese Holiday Salad

  • 1 1/2 cups crushed Almonds
  • 4 1/2 tablespoons Splenda
  • 3/4 cup butter, melted
  • 1 tsp salt
  • 1 cup Splenda
  • 2 (8 ounce) packages cream cheese
  • 1 (8 ounce) container frozen lite whipped topping, thawed
  • 1 (6 ounce) package sugar free Jello brand raspberry flavored gelatin
  • 2 cups boiling water
  • 1 (16 ounce) package frozen raspberries
  • 8 ounces of cranberries (chopped)

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Mix together the almonds,1 tsp salt,  4 1/2 tablespoons Splenda and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.
  2. In a medium bowl, beat the Splenda and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
  3. In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen raspberries and chopped cranberries then stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour. 

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11 comments:

  1. Laura VanVleetJanuary 19, 2014 at 11:27 AM

    I made this for Thanksgiving and it was awesome. For Christmas, I left out the raspberries (i was out) and I liked it even more. Thanks for the recipe!

    ReplyDelete
  2. Mike and Marianne GrantJanuary 19, 2014 at 12:57 PM

    You you are very welcome. I love this salad and wish I had more time to make it more often.

    ReplyDelete
  3. UnknownSeptember 14, 2014 at 1:00 PM

    Where is the nutritional info for this recipe?

    ReplyDelete
  4. LLLovingMomNovember 10, 2015 at 10:34 AM

    MFP has this at 18g carbs net. Is that right? Maybe I'm not figuring out the servings correctly.

    ReplyDelete
  5. estar418November 10, 2015 at 9:31 PM

    Do you have the nutritional information for this?

    ReplyDelete
  6. UnknownNovember 10, 2015 at 11:19 PM

    Good question, I cant imagine it being 18 carbs and if so Im sure it's just from the fruit, the other items don't have many carbs Im also looking to see the count results on this.

    ReplyDelete
  7. Mike and Marianne GrantNovember 11, 2015 at 9:28 PM

    After learning more about cooking low carb there are a few things I would change.
    1) replace the light whipped topping with heavy whipping cream which has some carbs but not a lot. It depends on how much you use.
    2) instead of Splenda I would use stevia drops. I don't like sweetness near as much as I used to so I would decrease the amount. There again to your taste.
    3) use strawberries instead of cranberries. Fewer carbs and I like the taste better.

    So really, I don't know the carb count exactly. Sorry. All I know is that this has a whole lot fewer than the regular salad done with pretzels and sugar.

    ReplyDelete
  8. Mike and Marianne GrantNovember 11, 2015 at 9:31 PM

    I think the carb count would be about six per serving if done with strawberries.

    ReplyDelete
  9. CyndiNovember 23, 2017 at 11:35 AM

    I made this but with liquid erythritol drops in the cream cheese instead of granulated sweetener. I also boiled diet cranberry ginger ale instead of water. Also swapped the cool whip for home made whipped cream sweetened with erythritol drops.
    The almond crust took more like 30 mins to crisp up.
    I also wanted to use up all the 12oz bag cranberries so I added a secon box of jello and made the top layer thicker. It was perfect.

    ReplyDelete
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