Ingredients
For the Cranberry Jello Layer:
- 1 (0.3 oz) package sugar-free cranberry gelatin mix
- 1 cup boiling water
- ½ cup cold water
- 1 cup fresh cranberries, chopped (or frozen, thawed)
- 1 medium apple, diced (about 1 cup)
- ½ cup crushed pineapple, drained
- ¼ cup chopped walnuts (optional, for texture)
For the Cream Cheese Topping:
- 4 oz reduced-fat cream cheese, softened
- ½ cup plain nonfat Greek yogurt
- 2 tbsp powdered sugar substitute (e.g., Swerve or Stevia)
- ½ tsp vanilla extract
- 2 tbsp light whipped topping (optional, for extra fluff)
Instructions
Step 1: Prepare the Cranberry Jello Layer
- Dissolve Gelatin: In a large mixing bowl, dissolve the sugar-free gelatin in 1 cup of boiling water. Stir for about 2 minutes until completely dissolved. Add the ½ cup cold water and stir.
- Add Fruits and Nuts: Mix in the chopped cranberries, diced apple, drained pineapple, and walnuts (if using). Stir until evenly combined.
- Chill the Layer: Pour the mixture into an 8×8-inch dish or a decorative serving bowl. Refrigerate for 4-6 hours or until fully set.
Step 2: Make the Cream Cheese Topping
- Cream Cheese Mixture: In a medium bowl, beat the softened cream cheese with a hand mixer until smooth. Add the Greek yogurt, powdered sugar substitute, and vanilla extract. Beat until creamy and fluffy.
- Fold in Whipped Topping: If desired, gently fold in the light whipped topping to make the topping lighter and airier.
Step 3: Assemble the Salad
- Spread Topping: Once the cranberry layer is fully set, spread the cream cheese topping evenly over the jello.
- Garnish: Sprinkle with a few extra chopped walnuts or cranberries for garnish, if desired.
- Chill Before Serving: Refrigerate the assembled dish for at least 30 minutes before serving to let the flavors meld together.
