Serve this sweet treat as an after-dinner treat or as a fruit salad alongside brunch.
—EVA DEWOLF ERWIN, TN
PREP: 45 MIN. + CHILLING • MAKES: 15 SERVINGS
1 can (15 ounces) mandarin oranges
2 packages (.3 ounce each) sugar-free cranberry gelatin
1 1/2 cups boiling water
1 can (14 ounces) whole-berry cranberry sauce
1 1/2 cups crushed salt-free pretzels
6 tablespoons butter, melted
Sugar substitute equivalent to 5 tablespoons sugar, divided
1 package (8 ounces) fat-free cream cheese
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
1. Drain oranges, reserving juice in a 2-cup measuring cup; set oranges and juice aside.
2. In a large bowl, dissolve gelatin in boiling water. Stir in cranberry sauce until melted. Add enough cold water to the reserved juice to measure 1 1/2 cups; add to gelatin mixture. Stir in oranges. Chill until partially set.
3. Meanwhile, in a large bowl, combine the pretzels, butter and 2 tablespoons sugar substitute. Press into an ungreased 13-in. x 9-in. dish; chill.
4. In a small bowl, beat cream cheese and remaining sugar substitute until smooth. Fold in whipped topping. Spread over crust. Spoon gelatin mixture over cream cheese layer. Chill for at least 3 hours or until set.
NOTE This recipe was tested with Splenda no-calorie sweetener.
PER SERVING 1 piece equals 183 cal., 7 g fat (5 g sat. fat), 13 mg chol., 185 mg sodium, 26 g carb., 1 g fiber, 4 g pro. Diabetic Exchanges: 2 starch, 1 fat.