Cranberry Dream Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup chilled heavy whipping cream
1 cup crushed pineapple, drained well
1 16 ounce can whole cranberry sauce, coarsely chopped
2 tablespoons low-fat mayonnaise
2 tablespoons sugar
6 ounces low-fat cream cheese, cut into large chunks
3/4 cup pecan halves (toasted, if desired)
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Directions: |
Directions:Have ready a 9x13 inch freezer proof pan or baking pan dish. Place the cream in the bowl of a stand mixer or hand-held electric mixer; beat on medium-high speed for several minutes until stiff peaks form. Transfer to a large mixing bowl and add the pineapple, stirring gently to combine. Put the cranberry sauce into a blender; puree until smooth. Stop to add mayonnaise, sugar, and cream cheese, then puree until well combined. Add the nuts; pulse only until they are chopped. Fold the blender mixture into the whipped cream-pineapple mixture. Pour into the pan, cover and freeze for about three hours or until set (solid to the touch). Fifteen minutes before serving, remove from the freezer and let stand at room temperature. Use a heated knife to cut the salad into roughly three-inch squares. Serve immediately. |
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Number Of
Servings: |
Number Of
Servings:8-10 |
Preparation
Time: |
Preparation
Time:15 - 20 minutes |
Personal
Notes: |
Personal
Notes: This makes a statement in an otherwise non-pink holiday buffet spread. Make ahead: the salad can be assembled and frozen one day in advance. Leftovers can be covered and stored in the freezer for up to five days.
Nutrition Information (per serving based on 10):
264 calories/3 grams protein/26 grams carbohydrates/18 grams fat
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