This pretty dish is a staple at our household every Thanksgiving. I, for one, am not a big fan of cranberry sauce, so I like innovative cranberry dishes that break away from the ordinary canned stuff. If I can also make them more carb-friendly, that’s a double score! That’s why this recipe makes an appearance every year at our house.

Nutritional Information

Serves: 12

Serving Size: 1 3×3¼-inch slice

  • Calories: 103
  • Fiber: 3g
  • Total Fat: 4g
  • Protein: 1.5g
  • Total Carbohydrate: 16g


  • 1 pound fresh or frozen cranberries
  • 1½ cups sugar substitute (such as sucralose)
  • 2 packages raspberry gelatin
  • 2 cups boiling water
  • 1 cup cold water
  • 1 20-ounce can crushed pineapple, drained
  • ½ cup chopped walnuts
  • 1½ cups whipped topping

How To Make It

  1. Place cranberries in a blender or food processor; pulse to a fine chop.
  2. In a medium bowl, mix cranberries with sugar substitute and let sit until the sugar substitute dissolves.
  3. In a large bowl, combine gelatin and boiling water; stir until the gelatin dissolves. Then add cold water and let stand until cooled.
  4. Add the pineapple, cranberries, and walnuts to the gelatin mixture and stir well.
  5. Pour the entire mixture into a 9×13 baking dish and chill in the refrigerator for 2 to 3 hours, or until gelatin is set. Keep refrigerated until ready to serve.
  6. Cut into 12 slices and top each with 2 tablespoons of whipped topping.

Disclaimer: The experiences and suggestions recounted in these articles are not intended as medical advice, and they are not necessarily the "typical" experiences of families with a child who has type 1 diabetes. These situations are unique to the families depicted. Families should check with their healthcare professionals regarding the treatment of type 1 diabetes and the frequency of blood glucose monitoring.