Double Berry Jello Salad

Ingredients

• 1 3-ounce package sugar-free raspberry gelatin
• 1 cup boiling water
• 1 16-ounce can whole berry cranberry sauce
• 3/4 cup celery, very finely chopped
• 1/2 cup chopped pecans
• Lettuce of your choice for serving, optional

Directions

1. In a glass bowl, mix the gelatin with the boiling water, and stir until the gelatin has fully melted.
2. Refrigerate the bowl until the mixture thickens to the texture of unbeaten egg white, about 45 minutes.
3. Add the cranberry sauce, then stir in the chopped pecans and diced celery.
4. Use non-stick spray on a square glass casserole dish, or slick the dish lightly with vegetable oil.
5. Spoon the mixture into the prepared dish, cover it, and refrigerate until it is firm, about 3 hours.
6. Serve as a salad, with lettuce or arugula underneath if you like.