Frozen Cranberry Pineapple Salad Recipe
- 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
- 1. 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.
3/4 cup: 119 calories, 2g fat (2g saturated fat), 0mg cholesterol, 1mg sodium, 26g carbohydrate (22g sugars, 1g fiber), trace protein
Reviews for Frozen Cranberry Pineapple Salad
"Can even leave out the whipped topping for those who are dairy free only (or just don't like whipped topping)."