Ingredients
1
can (20 ounces) crushed pineapple in juice
2
packages (3 ounces each) cranberry-flavored gelatin
14
ice cubes
2
cups fresh or frozen cranberries
1
unpeeled seedless orange, cut into 1-inch pieces
Additional fresh cranberries, orange slices and mint sprigs, if desired
2/3
cup vanilla yogurt
1/3
cup reduced-fat sour cream
Preparation
Drain pineapple, reserving juice in 4-cup measuring cup; set pineapple aside. Add enough water to pineapple juice to measure 2 1/2 cups; pour into 1-quart saucepan. Heat to boiling.
Place gelatin in rectangular baking dish, 11 x 7 x 1 1/2 inches (2-quart size). Add boiling juice mixture; stir until gelatin is completely dissolved. Add ice cubes; stir until ice is completely melted and gelatin begins to thicken. Place in freezer 10 to 15 minutes, stirring once or twice, until slightly thickened.
Meanwhile, place 2 cups cranberries and the orange in food processor. Cover and process until coarsely chopped; set aside.
Remove gelatin from freezer. Stir cranberry mixture and pineapple into gelatin. Cover with plastic wrap and refrigerate at least 30 minutes until firm. Garnish with cranberries, orange slices and mint. Serve with Creamy Topping.
