I love all things cranberry!
I have been seeing this recipe again and again on the internet as I searched
for something to make to share with friends on Christmas Day.
It's a simple recipe and it brought on a lot of OOHH's and AAHH's!
I even lightened it by using Truvia and a little bit of sugar-free white
chocolate pudding mix and no one had any idea it was low sugar.
The recipe is basically fresh ground cranberries, drained crushed pineapple, mini marshmallows and whipped topping.
But this is one of those recipes that you can make your own...there are
numerous options. Nuts...no nuts...lots of marshmallows...or only a few...instant pudding or none at all...sugar or sweetener....whipped heavy cream or Cool Whip.
You can also add chopped apples.
It is a fabulous recipe and I hope you'll try it while you're able to get
fresh cranberries at the grocery store. You could use thawed cranberries, but I think fresh ends up with the best results.
If you don't make it soon, be sure you add this one to your pinterest file.
(hover over photo to pin)
FRESH CRANBERRY FLUFF
1 (12 ozs.) bag fresh cranberries, cleaned & sorted
1/2 - 1 cup sugar or 15 packets of Truvia sweetener
(add more later if you think it's too tart)
8 ozs. crushed pineapple, drained
(you can add 2 Tb. instant white chocolate pudding mix....in that case I leave a little more pineapple juice)
2 c. mini marshmallows, divided
1 tub (8 ozs.) frozen whipped topping, thawed
(or 1 c. heavy cream, whipped to stiff peaks)
Chop cranberries in a food processor, pour into a bowl. Stir in sweeteener or sugar; cover, and refrigerate overnight.
Add well-drained pineapple (& instant pudding if using) and marshmallows. Mix to combine.
Fold whipping topping in and stir by hand until smooth.
Serve topped with a few mini marshmallows.
A lovely 'salad' that can also be a dessert!
Recipe inspired by That Skinny Chick Can Bake
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