Wednesday, June 4, 2008

Cranberry Cream Salad

Cranberry Cream Salad
serves 6

75g/3oz cherry elatine
225ml/8fl oz hot water
450g/1lb cranberry sauce
100g/4oz celery, diced
50g/2oz raisins
225g/8oz low-fat sour cream

• Dissolve the gelatine in the hot water, and chill until slightly thickened. Fold the cranberry sauce into the gelatine, and add the celery and raisins.
• Fold in the sour cream, and pour the mixture into a mould. Chill until firm, then turn out and serve.

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