Cranberry Pineapple Minis

This recipe comes from Kraft Food & Family magazine. They are a very healthy sweet treat.



1 can (20 oz.) Crushed Pineapple in juice, undrained
2 pkg. ( 3oz. ea. or 1-6 oz. pkg.) Raspberry Jell-O
1 can (16 oz.) Cranberry Sauce, whole berry
2/3 c. walnut pieces
1 apple, chopped

1. Drain pineapple, reserving juice. Add water to juice to measure 2 1/2 cups; pour into saucepan and bring to a boil.
2. While juice mixture is heating up to a boil, empty pineapple, cranberry sauce, walnuts and apple into large bowl and stir together.
3. Once juice mixture is boiling, take of stove and turn off burner. Add gelatin mix and stir until completely dissolved, about 2 minutes. Once dissolved, pour into bowl with fruit mixture and stir.
4. Spoon mixture into 24 paper-lined muffin pans.
5. Refrigerate about 2 1/2 hours or until firm. Remove liners before serving.



NOTE: You can freeze some for a sweet frozen treat and either frozen or refrigerated they taste great with a little whipped topping, too.