Helen'S Cranberry Salad

• 1 box raspberry Jell-O (3 oz.)
• 1 (3 oz.) cherry Jell-O
• 1 can whole cranberry sauce
• 1/2 c. finely chopped apple
• 1/2 c. finely chopped celery
• 1 (3 oz.) can crushed pineapple (drain juice from pineapple and add enough water to make 1 c.)
• 1 small nonfat yogurt (plain)
• 2 c. boiling water

1. Mix Jell-O with 2 cups boiling water.
2. Mix well . Add 1 cup juice and water.
3. Add drained pineapple and cranberry sauce, stirring until cranberry sauce melts.
4. Chill until partially set. Add celery and apples.
5. Fold in half of yogurt.
6. Pour half of gelatin mixture into a 6-cup ring.
7. Chill until firm.
8. Spread yogurt evenly over firm gelatin.
9. Gently spoon the remaining gelatin mixture on top of the yogurt.
10. Chill until firm.
11. Makes 12 servings.

raspberry, o, cranberry sauce, apple, celery, pineapple, nonfat yogurt, boiling water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1010932 (may not work)