Ingredients
2 packages (.3 ounce each) sugar-free raspberry gelatin1-1/2 cups boiling water1 can (20 ounces) unsweetened crushed pineapple, drained1 can (14 ounces) whole-berry cranberry sauce1/2 cup chopped walnuts1/3 cup port wine or red grape juiceMint leaves for garnish, optional
Preparation
In a large bowl, dissolve gelatin in boiling water. Stir in the pineapple, cranberry sauce, walnuts and wine.
Pour into a 5-cup mold coated with cooking spray. Run a knife through the gelatin mixture to evenly distribute the fruit. Refrigerate 2-1/2 hours or until firm.
Unmold onto a serving plate. Garnish with mint if desired.
