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| 2 | Envelopes unflavored gelatin |
| 1 3/4 Tasse | water |
| 1/2 Tasse | sugar |
| 12 x ca. 30 g | Frozen cranberry juice concentrate; (1 can) thawed and undiluted |
| 1 1/4 Tasse | Unsweetend applesauce |
| 1 1/4 Tasse | Whole cranberry sauce |
| 1 Tasse | Low-fat sour cream |
| 1/4 Tasse | walnuts chopped |
| 2 Esslöffel | sugar powdered |
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Sprinkle gelatin over water in a medium saucepan; let stand 1 minute. Stir in sugar. Cook over medium heat, stirring until gelatin and sugar dissolve. Remove from heat.
Reserve 2 teaspoons concentrate; add remaining concentrate to gelatin mixture. Stir in cranberries and applesauce. Pour half of mixture into an 11- x 7- x 2-inch baking dish.
Cover; chill until firm. Reserve remaining gelatin mixture; do not chill.
Combine reserved 2 teaspoons concentrate, sour cream, walnuts, and powdered sugar; stir well. Spread over firm gelatin layer. Gradually pour reserved gelatin mixture over sour cream mixture. Cover and chill until firm. Yield: 15 servings (serving size: 1 [2-1/4- x 2-inch] piece).
into 5 equal pieces.
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