CRANBERRY-DATE MOLDED SALAD|
8 oz. chopped dates
3 Tbsp. lemon juice
1 Tbsp. water
1 (large) pkg. raspberry jello
2 c. boiling water
1/2 to 3/4 c. plain yogurt
No. 1 size can whole berry
cranberries (not cranberry
Cook dates, lemon juice and water over medium heat,
stirring constantly until dates soften. Allow to cool. In a
large bowl, dissolve jello with boiling water. Chill until
partially set. Then beat until light consistency. Then fold
in yogurt, stir in cooled date mixture and cranberries. Return
to refrigerator and chill for 15 minutes. Then stir again and
place in a 6 cup mold. Refrigerate until set.
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