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Cranberry Blueberry Salad

1 6-oz. package of cherry gelatin (I use sugar-free)

1 6-oz. package orange gelatin (I use sugar-free here too)

3 cups boiling water

2 20-oz. cans crushed pineapple

2 14-oz. cans whole berry cranberry sauce

3 cups seedless grapes, cut in half

2 cups blueberries (frozen is fine)

3/4 cup chopped pecans (optional)

Zest of one orange


In large bowl, dissolve both packages of gelatin in boiling water. Stir in pineapple and cranberry sauce. Refrigerate for about 30 minutes. Stir in orange zest, grapes, blueberries and pecans. Pour into two large serving bowls. Refrigerate for several hours, or until firm. Approximate calories using sugar-free gelatin: 110 per half cup.

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