Pretty in Pink!

FluffyCranberrySalad wm


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


4 Comments Add yours

  1. DragonChaser says:

    This is very similar to a recipe my mom makes every holiday, if you subtract the sour cream and add some marshmallows. It’s tasty! Great accompaniment to the veg and turkey of holiday time.

  2. Jessica says:


    Last time you left this off the holiday table I had a fit, remember? That better never happen again. I look forward to this all year! The only problem with it is you never make enough… 🙂


  3. Diana Carrera says:

    Another HIT at my family’s Thanksgiving dinner! My family LOVED this. They were so surprised to learn that it was sugar free whipped cream and splenda!! This will definitely be made at next years Thanksgiving too. And actually my family has requested this for Christmas 🙂

  4. Diana Carrera says:

    I forgot to mention, the only changed I made was using Greek yogurt instead of sour cream. Still delish!

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