MOODY AIR FORCE BASE, Ga. -- The Health and Wellness Center dietician provides a series of seasonal recipes for each month. December's recipes are based on cranberries.

Ingredients:
1 20-ounce can crushed pineapples
2 3-ounce packages sugar-free raspberry gelatin
1 12-ounce package fresh cranberries
1 orange
1 1/2 cup Splenda
2 cups fat-free or light sour cream
1 8-ounce can crushed pineapple, drained
Optional: mint sprigs

How to make it:
1. Drain the 20-ounce can of crushed pineapple, but reserve 1 cup of juice. Heat reserved juice until it starts boiling; stir in gelatin until dissolved.
2. Combine cranberries and sliced, unpeeled orange with Splenda in food processor or blender. Chop to make relish.
3. Combine relish and pineapple with gelatin. Chill until slightly thickened. Fold in sour cream.
4. Pour into 2-quart mold. Chill until firm. Unmold onto serving plate. Garnish with 8-ounce can of crushed, drained pineapple and mint.

Makes 10 servings