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Low-Fat Apple Raspberry Salad





1 pkg. (3 oz.) raspberry flavored gelatin
1 cup unsweetened applesauce
1/4 cup pecan pieces, broken
1 cup boiling water
1/2 cup celery, sliced
1 pkg. (10 oz.) frozen raspberries or
1 cup fresh raspberries
1-1/2 cup Rome or
York apples, unpeeled and chopped


In 2 quart mixing bowl, dissolve gelatin in boiling water. Add frozen raspberries and stir gently until raspberries are thawed. Stir in apples, applesauce, pecans and celery. Pour into serving dish or mold. Refrigerate about 2 hours or until mixture is set.

Author's Comments

Serve as salad or as an accompaniment to beef, pork or chicken.

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