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Ingredients
- 75g/3oz cherry elatine
- 225ml/8fl oz hot water
- 450g/1lb cranberry sauce
- 100g/4oz celery, diced
- 50g/2oz raisins
- 225g/8oz low-fat sour cream
Instructions
- Dissolve the gelatine in the hot
water, and chill until slightly
thickened. Fold the cranberry
sauce into the gelatine, and add
the celery and raisins. - Fold in the sour cream, and pour
the mixture into a mould. Chill until
firm, then turn out and serve
