Frozen Cranberry Salad

5 from 1 vote

This Thanksgiving or Christmas side (or dessert) is anything but a salad. It is rich yet light and refreshing due to the bright and tart flavor of cranberry and pineapple. Toasted walnuts add texture and nuttiness. You can make this dairy-free as well. Use the tips here for whipping the coconut cream.

Course Dessert, Side Dish

Cuisine American

Keyword american, Christmas, cranberry, dairy-free, dessert, easy, egg-free, nightshade-free, nut-free, pecan, side, thanksgiving, vegetarian, walnut

Prep Time 20

Total Time 4 30

Servings

Calories 166kcal

Author Jenny Ross

Ingredients

6 ounces fresh cranberries
1/2 teaspoon stevia glycerite
Pinch salt
4 ounces cream cheese or Kite Hill cream cheese for dairy-free
1/4 cup walnuts or pecans, chopped, omit for nut-free
4 ounces pineapple
3/4 cups heavy cream or coconut cream for dairy free

Instructions

Add the cranberries to the bowl of a food processor (a blender will blend them too finely). Pulse until finely ground. Add the nuts and pulse again. Transfer to a bowl and set aside but do not clean the food processor.
Pulse the cream cheese and then run the processor until the cream cheese is smooth and light. Add the pineapple to the cream cheese and pulse again until finely chopped. Add to the bowl with the cranberries.
Beat the cream to stiff peaks in a large bowl. Fold into the cream cheese cranberry mixture until evenly mixed. Transfer to a lined loaf tin (parchment paper or even cling wrap works well for a metal or glass dish but you can skip this step if using silicon).
Freeze until completely set, about 4 hours (this can be made days ahead of time). Let stand 10 minutes after you remove it from the pan. Slice and serve.

Notes

Protein:Energy Quotient [calories]: 0.08, Protein % of calories: 4.8%

Nutrition