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Ingredients

• 1/3 cup celery
• 1 packet Knox® Original Gelatin, unflavored
• 1 cup cran-raspberry juice
• 1 can whole berry cranberry sauce
• 1 cup sour cream

Preparation

1. Chop celery.
2. Heat juice to boiling. Dissolve gelatin in boiling juice.
3. Add cranberry sauce, mix to blend well and then chill mixture until thickened but not firm.
4. Fold celery and sour cream into gelatin mixture. Pour into a 9” square pan and chill until firm.
5. Cut into 9 squares. Serve on lettuce leaf, if desired.

Helpful hints

• Today many powdered mixes such as gelatin have phosphate additives that are easily absorbed. Avoid unwanted phosphate additives by making gelatin dishes with unflavored gelatin and fruit juice.