FLUFFY CRANBERRY SALAD
Light, sweet-tart, and creamy…another way to enjoy those gorgeous cranberries!
This salad has been on my Holiday tables for years and it’s always a hit. My mom made it one Thanksgiving and I fell in love. She got it from her neighbor who had submitted it to their hometown cookbook – you know those books – the ones with the community’s best cook’s favorite recipes! Those two ladies are now gone, but I think of them every time I make this.
One 12-ounce pkg. fresh cranberries
One 15-ounce can crushed pineapple in juice, or Splenda-sweetened, drained well
1 cup Splenda Granular
1/2 cup sour cream
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
3 cups Splenda-sweetened whipped cream OR 3 cups thawed frozen whipped topping
1/3 cup chopped pecans, optional
Grind fresh cranberries in the food processor or blender until finely chopped, but not pureed. Squeeze excess juice from pineapple and add to the berries. Stir in the Splenda. Cover with plastic wrap and allow to chill overnight.
Stir in the sour cream, lemon juice, and whipped topping or cream, and pecans if using, into the cranberry mixture. Cover and chill for at least two hours. Makes 12 servings.
Per Serving: Calories 77; Protein 1 g; Fat 5 g; Carbs 6 g; Sugar 3 g; Sodium 25 mg