Frozen Cranberry Pineapple Salad
For a refreshing side dish (that could also be served as a dessert), try Frozen Cranberry Salad from Rita Goshaw of South Milwaukee, Wisconsin.
- 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.
3/4 cup: 119 calories, 2g fat (2g saturated fat), 0 cholesterol, 1mg sodium, 26g carbohydrate (22g sugars, 1g fiber), 0 protein.
Dec 1, 2011
Can even leave out the whipped topping for those who are dairy free only (or just don't like whipped topping).
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