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Cranberry Frost Salad Recipe |
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Ingredients 1 cup fresh or frozen cranberries, finely chopped 1/3 cup sugar 2 medium oranges 1 8-ounce package cream cheese, softened 1 tsp vanilla 1 medium apple, finely chopped 1/2 cup chopped dates 1 cup whipping cream
Method Combine cranberries and sugar; let stand 10 minutes. Meanwhile, peel and section 1 orange, reserving juice. Finely chop orange sections; set aside. Squeeze remaining orange to make a total of 1/3 cup juice. Combine the 1/3 cup orange juice, the cream cheese, and vanilla; beat with a rotary beater till fluffy. Stir in orange sections, cranberries, apples, and dates. Whip cream till soft peaks for, Fold whipped cream, into cream cheese mixture.
Turn mixture into a 5-cup mold, 8x84x2-inch loaf pan, 8 or 9 individual molds, or into about 1- to 12 paper-bake-cup-lined muffin pans. Cover and freeze till firm. To serve, let stand at room temperature for 10 to 15 minutes to soften slightly. Unmold or peel off paper and serve on a lettuce-lined plate. Garnish with additional orange sections, of desired. Makes 8 or 9 servings.
Per 1/8 serving: 25 g carbohydrates, 304 calories, 22 g fat, 4 g Protein, 83 mg sodium
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