Easy Cranberry Salad

2 packages (3 ounces each) cherry-flavored, sugar-free gelatin2 cups boiling water1 cup fat-free sour cream2 cans (about 15 ounces each) whole berry cranberry sauce12 lettuce leaves, for garnishDissolve gelatin in 2 cups boiling water. Add sour cream and cranberry sauce, stirring to dissolve. Pour mixture into a 13-by 9-inch baking dish and refrigerate about 4 hours, or overnight until set.Cut into 12 equal portions. If desired, serve each portion on a lettuce leaf.Serves 12.Nutrition values per serving: 132 calories (1 percent from fat), 0.1 g fat (0 saturated), 32 g carbohydrate, 0.7 g fiber, 1.3 g protein, 0 cholesterol, 38 mg sodium.