1 1/2 cup boiling water 1 package (6 ounce size) cranberry gelatin powder 1 1/2 cup cold water 1/2 teaspoon cinnamon 1 medium apple, chopped 1 cup whole berry cranberry sauce 1 package (8 ounce size) softened cream cheese
Stir boiling water into gelatin in large bowl 2 minutes until completely dissolved. Stir in cold water and cinnamon. Pour 2 cups of the gelatin into medium bowl. Refrigerate about 1 1/2 hours or until thickened (spoon drawn through leaves a definite impression). Reserve remaining 1 cup gelatin at room temperature.
Stir apple and cranberry sauce into thickened gelatin. Spoon in to 6-cup mold. Refrigerate about 30 minutes or until set but not firm (should stick to finger when touched and should mound).
Stir reserved 1 cups gelatin gradually into cream cheese in small bowl with wire whisk until smooth. Put over gelatin layer in mold. Refrigerate 4 hours or until firm. Unmold.
To prepare without cream cheese layer: Refrigerate all of the gelatin about 1 1/2 hours or until thickened. Stir in apple and cranberry sauce. Pour into mold. Refrigerate.
135 calories, 7 grams fat, 18 grams carbohydrates, 2 grams proteinper serving. This recipe is low in sodium.