Ingredients:

  • 12 oz fresh or frozen cranberries
  • 0.5 cup maple syrup
  • 1 large orange, zested and juiced
  • 0.5 cup water
  • 1 packet (7g) unflavored gelatin
  • 1 cup diced celery
  • 1 medium Gala apple, diced
  • 8 oz low-fat cream cheese, softened
  • 0.5 cup plain Greek yogurt
  • 2 tbsp honey
  • 1 tsp pure vanilla extract
  • 0.5 cup toasted pecans, chopped

Instructions:

  1. Place the 12 oz cranberries, 0.5 cup maple syrup, orange juice, and 0.5 cup water in your saucepan.
  2. Simmer over medium heat for 10 minutes until the berries pop and the liquid thickens slightly.
  3. Remove from heat and stir in the orange zest.
  4. In a small bowl, sprinkle the gelatin over 2 tablespoons of cold water; let it sit for 2 minutes until it looks like applesauce.
  5. Stir the gelatin mixture into the hot cranberry sauce until it is completely dissolved.
  6. Fold in the diced celery and the diced Gala apple.
  7. Pour the mixture into your serving dish and refrigerate for 4 hours until it is firm to the touch.
  8. In a separate bowl, beat the 8 oz softened cream cheese until smooth and no lumps remain.
  9. Fold in the 0.5 cup Greek yogurt, 2 tbsp honey, and 1 tsp vanilla extract until the mixture is velvety and light.
  10. Spread the cream cheese mixture evenly over the chilled cranberry base.
  11. Sprinkle the 0.5 cup toasted pecans over the top just before serving. Refrigerate for an additional 2 hours before serving.