Tangy Cranberry Mold - cooking recipe

Ingredients

6 oz. raspberry flavored gelatin
2 c. boiling water
16 oz. whole berry cranberry sauce
8 oz. lemon flavor yogurt
1 c. celery, chopped
1 c. walnuts, chopped
1 c. apples, chopped
whipped cream (for garnish)
celery leaves (for garnish)

Preparation

Dissolve gelatin in boiling water.
Stir in cranberry sauce until blended.
Refrigerate until gelatin mixture is consistency of egg whites.
Beat on high speed of mixer until foamy.
Fold in yogurt, celery, nuts and apples.
Pour into 6-cup mold. Refrigerate several hours or overnight.
To serve, unmold onto serving plate.
Garnish with additional yogurt or whipped cream and celery leaves.
Makes 6 to 8 servings.