Frosty Cranberry Salad Cups Recipe
Frosty Cranberry Salad Cups Recipe photo by Taste of Home

Frosty Cranberry Salad Cups Recipe

Publisher Photo
Instead of traditional cranberry sauce, consider these individual fruit salads. They're a make-ahead treat terrific for potlucks. —Bernadine Bolte, St. Louis, Missouri
TOTAL TIME: Prep: 10 min. + freezing
MAKES:16 servings
TOTAL TIME: Prep: 10 min. + freezing
MAKES: 16 servings

Ingredients

  • 1 can (14 ounces) jellied cranberry sauce
  • 1 can (8 ounces) crushed pineapple, drained
  • 1 cup (8 ounces) sour cream
  • 1/4 cup confectioners' sugar
  • 3/4 cup miniature marshmallows
  • Red food coloring, optional

Nutritional Facts

1 serving (1 each) equals 92 calories, 2 g fat (2 g saturated fat), 9 mg cholesterol, 14 mg sodium, 17 g carbohydrate, 1 g fiber, 1 g protein.

Directions

  1. In a large bowl, combine all the ingredients. Fill foil-or paper-lined muffin cups two-thirds full. Cover and freeze until firm, about 3 hours. Yield: 16 servings.
Originally published as Frosty Cranberry Salad Cups in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p138

Nutritional Facts

1 serving (1 each) equals 92 calories, 2 g fat (2 g saturated fat), 9 mg cholesterol, 14 mg sodium, 17 g carbohydrate, 1 g fiber, 1 g protein.

Reviews for Frosty Cranberry Salad Cups

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
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MY REVIEW
Reviewed Oct. 29, 2010

"I loved the idea of individual servings, ready in the freezer to pull out for a meal. I'll use that concept for other frozen fruit salads I make. So easy to serve! However, I was not all that excited about the marshmallows and the jellied cranberry sauce in this particular recipe. The textures didn't seem right to me. If I were to make this again, I would cut the marshmallows in smaller pieces and would try some other form of cranberry."

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