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This fluffy fruit salad gets its sweet-tart flavor from cranberries and whipped cream. We like it because it's not as sweet as many other "fluffs." I'm often asked for the secret to this luscious holiday salad. -Lavonne Hartel, Williston, North Dakota
This recipe is:
Quick
Nutritional Facts 1 serving (3/4 cup) equals 221 calories, 10 g fat (5 g saturated fat), 27 mg cholesterol, 63 mg sodium, 32 g carbohydrate, 2 g fiber, 2 g protein.
Originally published as Cranberry Fluff in Taste of Home October/November 2002, p41
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Reviewed on Dec. 18, 2012 by glitterchatter
This recipe has been in my husband's family f-o-r-e-v-e-r, and I am currently the keeper of the famous Fluff recipe. Our recipe is slightly different than the one above. First, I've found the 12 oz. bag of cranberries makes 3 ground cups, and that's plenty. It's easy to freeze the cranberries ahead of time, and food process frozen. Also, since we want a Fluff-y, cloud-like texture, we don't use the grapes, but we do make sure the apple, 1 stalk of celery, and at least 1 banana are finely chopped. A small can of very well-drained crushed pineapple is added too for sweetness and consistency. It's a beautiful salad. Easy to make. So requested! For us, it isn't Thanksgiving or Christmas without the Fluff!
Reviewed on Dec. 27, 2011 by desireecat100
LOVE THIS, Beautiful for Christmas, but if you want to make this later in the year buy your cranberries when in seanson and freez them. My sister-in law doesn't like cranberries BUt she likes this
Reviewed on Dec. 22, 2011 by loopyjane3377
I have made this recipe since it appeared in the Oct/Nov Issue of TOH 2002. It is wonderful. I have to make it every year now.
Reviewed on Oct. 27, 2011 by amazaw
This is a family favorite. I make it evey year for Thanksgiving and Christmas. The flavor is outstanding, a nice balance of sweet and tart. I have served this as a side dish with a traditional Thanksgiving dinner and also on the dessert table. It is a really nice balance to all the sweet, heavy desserts.
Reviewed on Feb. 08, 2011 by qtpie_in
This is a new favorite! I made it for the Superbowl party we attended & EVERYONE loved it! Even someone who HATES fruit went back for seconds of this! I used fat free cool-whip instead of the heavy whipping cream & substituted Splenda for the sugar & it still turned out FABULOUS!
Reviewed on Nov. 24, 2010 by CKLake
I originally got this recipe from my favorite aunt. I now make it as one of my traditional holiday dishes. Everyone loves it and it is a pretty dish as well.
Reviewed on Dec. 12, 2009 by mdrew
I started making this for thanksgiving and my family has asks for it every year.
Reviewed on Nov. 29, 2009 by olsonlav
I made this as an option for Thanksgiving and it was a hit! I did add an orange to it, since I had the orange left over from some zest with another recipe. This gave it just a bit more sweetness. I also used part Cool Whip for the whipping cream, as I had some of that left to use up as well.
Reviewed on Feb. 29, 2008 by ndrushing
This salad was a bit too tart for me.Nichole
This salad was a bit too tart for me.
Nichole
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