Holiday Cranberry Salad 

1 envelope unflavored gelatin
1/2 cup cold water 
1 1/2 teaspoon grated orange rind 
1 (16 oz) can whole cranberry sauce 
1 (8 oz) can crushed pineapple in juice, undrained 
3/4 cup diced celery 
Vegetable Cooking Spray 
 
Sprinkle gelatin over cold water in a pan; let stand 1 minute. 
Cook over low heat, stirring constantly until gelatin dissolves. 
Remove from heat;
stir in orange rind. Chill until the consistency of unbeaten egg white.
Combine cranberry sauce, pineapple, and celery in bowl;
 gently fold into gelatin mixture. 
Spoon mixture into a 1 qt mold coated with cooking spray.
Cover and chill until firm.

Makes 8 servings

108 calories 0.1 gm fat 7. Unmold salad onto a lettuce-lined serving plate