Diabetic Cranberry Layer Salad
Elevate your holiday spread with this Diabetic Cranberry Layer Salad—a refreshing, low-sugar twist on a classic favorite! This vibrant two-layer dish features a zesty cranberry and pineapple base, naturally sweetened with a sugar substitute, and topped with a creamy blend of fat-free Greek yogurt and sugar-free whipped topping. Enhanced with the subtle crunch of optional walnuts, it balances bold flavors and textures in every bite. Perfect for diabetic-friendly diets, this festive salad is easy to prepare, eye-catching, and ideal as a make-ahead dish for family gatherings or special occasions. Enjoy a guilt-free indulgence that’s as delicious as it is wholesome!
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 12 ounces fresh cranberries
- 1 cup water
- 0.75 cup sugar substitute (granular, suitable for baking)
- 8 ounces crushed pineapple in juice (unsweetened), drained
- 2 packets unflavored gelatin packets
- 0.25 cup cold water
- 1 cup fat-free plain Greek yogurt
- 1 cup whipped topping (sugar-free)
- 0.5 cup chopped walnuts (optional)
- 1 spray non-stick cooking spray
Instructions
Prepare a medium saucepan and add the cranberries, water, and sugar substitute.
Set the saucepan over medium heat, stirring occasionally, until the cranberries pop and soften (approximately 8–10 minutes). Allow the mixture to cool slightly.
Using a food processor or blender, pulse the cranberry mixture until it's smooth. Transfer to a medium mixing bowl and stir in the drained crushed pineapple.
In a separate small bowl, sprinkle the gelatin packets over the cold water and let it stand for 1 minute to bloom.
Gently heat the bloomed gelatin in the microwave for about 15–20 seconds, or until dissolved (do not boil).
Stir the dissolved gelatin into the cranberry and pineapple mixture. Mix thoroughly to combine.
Lightly grease an 8x8-inch square glass dish or similar serving dish with non-stick cooking spray to ensure easy removal of the salad.
Pour the cranberry mixture into the prepared dish and spread it evenly. Refrigerate for 1 hour, or until it begins to set slightly.
In a separate bowl, whisk together the Greek yogurt and sugar-free whipped topping until smooth.
Once the cranberry layer has slightly set, carefully spread the yogurt-whipped topping mixture over it, creating a smooth second layer.
For added crunch and decoration, sprinkle the chopped walnuts on top of the yogurt layer (optional).
Cover and refrigerate the salad for at least 2-3 hours, or until fully set and chilled.
Slice into squares or spoon into servings, and enjoy this diabetic-friendly holiday treat!
Nutrition Facts
Calories |
119 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.8 g | 7% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 22 mg | 1% | |
| Total Carbohydrate | 31.8 g | 12% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 6.1 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 48 mg | 4% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 150 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
