Holiday Cranberry Salad

2 packages (3 ounces regular or 0.3 ounce sugar-free) raspberry gelatin

1 cup hot water

3 cups nonfat sour cream, divided

1 can (15 ounces) jellied cranberry sauce

8 ounces nonfat sour cream

2 tablespoons powdered sugar

24 Bibb lettuce leaves

2½ tablespoons finely chopped toasted pecans (see note)

Place gelatin in a heat-safe bowl and add hot water; whisking until combined. Add 2 cups sour cream and cranberry sauce. With an electric mixer, mix until completely combined, about 2 minutes.

Lightly spray a 6-cup gelatin mold with vegetable oil. Pour prepared gelatin mixture into mold and refrigerate overnight or until firm.

For the dressing: In a small bowl whisk 1 cup sour cream with the sugar until combined. Cover and refrigerate.

To serve: Unmold gelatin to a serving plate; refrigerate 15 minutes.

Place two lettuce leaves on each of 12 salad plates. Serve a slice of gelatin on the leaves; spoon some of the dressing over the top. Dust with a pinch of pecans. Pass the remaining dressing at the table.

Serves 12.

Cook's note: To toast nuts, distribute nuts on a baking pan and bake at 350 degrees for 3-5 minutes; shake pan from time to time, until the pecans darken slightly and become aromatic. Remove from the oven immediately, cool and finely chop.

Nutrition values per serving: 197 calories (6.5 percent from fat), 1.4 g fat (trace amount saturated), 28.8 g carbohydrates, 0.5 g fiber, 5.5 g protein, 8 mg cholesterol, 94 mg sodium.