Apple Raspberry Salad

1 package (3 ounce) package raspberry flavored gelatin
1 C boiling water
1 package (10 ounce) frozen raspberries or 1 C fresh raspberries
1 1/2 C chopped, unpeeled apples (suggested: Empire, Ida Red, Jonathan, McIntosh, Red Delicious, Rome)
1 C unsweetened applesauce
1/4 C broken pecan pieces
1/2 C sliced celery

In 2 quart mixing bowl, dissolve gelatin in boiling water. Add frozen raspberries and stir gently until raspberries are thawed. Stir in apples, applesauce, pecans and celery. Pour into serving dish or mold. Refrigerate about 2 hours or until mixture is set. Serve as salad or as an accompaniment to beef, pork or chicken. Makes 8 (1/2 cup) servings.
Recipe provided by the Michigan Apple Committee.
Nutritional analysis per serving: Calories, 99; Fat, 3 g; Cholesterol, 0 mg; Fiber, 2 g; Sodium, 13 mg; Percent calories from fat, 29%.



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Recipe from the New England McIntosh Growers Association