Cran­berry Fluff

This fluffy fruit salad gets its sweet-tart fla­vor from cran­ber­ries and whipped cream. We like it be­cause it’s not as sweet as many other fluffs.

Simple & Delicious - - ON THE MENU - —M L Har­tel, Wil­lis­ton, ND

Prep: 10 min. + chilling Makes: 10 serv­ings

4 cups fresh or frozen cran­ber­ries 3 cups minia­ture marsh­mal­lows ³/₄ cup sugar 2 cups diced un­peeled tart ap­ples 1/2 cup halved green grapes 1/2 cup chopped nuts 1/₄ tsp. salt 1 cup heavy whip­ping cream, whipped

1. Place cran­ber­ries in a food pro­ces­sor; cover and process un­til finely chopped. Trans­fer cran­ber­ries to a large bowl; add marsh­mal­lows and sugar. Cover and re­frig­er­ate for 4 hours or overnight.

2. Just be­fore serv­ing, stir in the ap­ples, grapes, chopped nuts and salt. Fold in whipped cream.

³/₄ CUP 264 cal., 12g fat (6g sat. fat), 27mg chol., 80mg sod., 38g carb. (30g sug­ars, 3g fiber), 3g pro.

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