Frozen Cranberry Salad
1 can (14 ounces) jellied cranberry sauce
3 tablespoons orange juice
1 teaspoon grated orange peel
1/2 cup heavy whipping cream
2 tablespoons sugar
2 tablespoons reduced-fat mayonnaise
1/4 cup chopped Diamond of California® Pecans
Line a 9-in. x 5-in. loaf pan with foil; set aside. Place the cranberry sauce, orange juice and peel in a food processor; cover and process until blended. Transfer to prepared pan.
In a small bowl, beat cream and sugar until it begins to thicken. Stir in mayonnaise. Spread over cranberry mixture: sprinkle with pecans. Cover and freeze for 4 hours or until firm. May be frozen for up to 1 month.
To use frozen salad: Using foil, lift salad out of pan. Cut into pieces. Yield: 8 servings.
Nutritional Facts 1 piece equals 175 calories, 9 g fat (4 g saturated fat), 22 mg cholesterol, 46 mg sodium, 23 g carbohydrate, 1 g fiber, 1 g protein.
Originally published as Frozen Cranberry Salad in Taste of Home Christmas Annual Annual 2011, p28
~*Piper*~
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