Patty's Cranberry Salad

1 (12 oz.) Package Fresh Cranberries
1 Medium Orange, peeled
1 Large Apple, unpeeled
1 1/2 Cups Water
2 (.3 oz.) Packages Any Red Sugar Free Jello (cherry, raspberry, etc.)
1 Cup Crushed Pineapple, undrained
1/2 Cup Splenda Granular

Pulse cranberries in a food processor until they are diced small. Add orange and apple, and then pulse again until both are diced. Remove from the food processor to a medium bowl. Add Splenda and pineapple. Heat water in microwave until boiling. Add jello to the water and stir until dissolved. Pour jello into the cranberry mixture and stir. Refrigerate 8 hours or overnight. Stir before serving.

Serves: 6.5 (1 Cup Each)
Per Serving: 96 Calories; trace Fat (2.4% calories from fat); 2g Protein; 22g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 65mg Sodium. Exchanges: 1 1/2 Fruit.
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