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Frozen Cranberry Salad Recipe

Photo by: Taste of Home

For a refreshing side dish (that could also be served as a dessert), try Frozen Cranberry Salad from Rita Goshaw of South Milwaukee, Wisconsin.

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4 Servings
Prep: 15 min. + freezing

Ingredients

1 cup fresh or frozen cranberries
1/4 cup sugar
1 can (8 ounces) crushed pineapple, drained
1/2 cup whipped topping
Chopped pecans
Additional cranberries and fresh mint, optional

Directions

In a food processor or blender, process cranberries, sugar and pineapple until the cranberries are finely chopped. Pour into a bowl; let stand for 10 minutes. Fold in whipped topping. Spoon into four foil muffin cups; sprinkle with pecans. Freeze. Remove from the freezer 15 minutes before serving. Garnish with cranberries and mint if desired. Yield: 4 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 119 calories, 2 g fat (2 g saturated fat), 0 cholesterol, 1 mg sodium, 26 g carbohydrate, 1 g fiber, trace protein.

Frozen Cranberry Salad published in Taste of Home October/November 1997, p10