- 1 cup fresh cranberries
- 1/4 cup sugar
- 1/2 cup halved green grapes
- 1 snack-size cup (4 ounces) pineapple tidbits, drained
- 1/4 cup chopped walnuts
- 1 cup whipped topping
- In a food processor, chop the cranberries. Transfer to a small bowl; stir in sugar. Cover and refrigerate for 6 hours or overnight; drain. Stir in the grapes, pineapple and walnuts. Fold in whipped topping. Yield: 2 servings.
Originally published as Cranberry-Nut Fruit Cups in Cooking for 2 Winter 2006, p35
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