Cranberry Mold

1 cup fresh cranberries, chopped (I use food processor)
1/2 cup slivered almonds
1/2 cup whole pecans
1/2 cup unsweetened coconut
1 tsp. cinnamon
1 package Vege-gel
1 cup heavy cream
1 8-oz package cream cheese
1/2 cup boiling water
1/2 cup cold water

Prepare Vege-gel as per the instructions. Add cold water and
stir. Place bowl in fridge, or even freezer to cool to room temperature.
Whip the heavy cream until peaks form. Add the cream cheese and beat until
smooth. While beating slowly add in the cooled Veg-gel. When this is smooth
set mixer to low speed and add the cinnamon, coconut, almonds and pecans.
When well blended turn into a pretty mold of some sort. Allow to chill and
set for several hours. When ready to serve dip the mold in hot water for
about 8-10 seconds then turn out on a serving plate.

Entire recipe has 49g carbs and 15g fiber and probably serves at least 6-10
depending on serving size taken, so to get carb count just divide by the
number of servings.